Blueberries Cupcakes Recipe

Name: Blueberries Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 1/4 cups brown sugar; 7 tablespoons melted butter; 1/2 cup cream thick; 2 cups flour; salt; 2/3 teaspoon baking soda; 1 packet baking powder; 1 1/8 cups blueberries; 1 2/3 cups icing sugar; 1 9/16 cups mascarpone cheese; 7 tablespoons butter softened

Servings: persons

2 eggs
1 1/4 cups brown sugar
7 tablespoons melted butter
1/2 cup cream thick
2 cups flour
salt
2/3 teaspoon baking soda
1 packet baking powder
1 1/8 cups blueberries
1 2/3 cups icing sugar
1 9/16 cups mascarpone cheese
7 tablespoons butter softened

1
Preheat oven to 400 degrees Fahrenheit.
2
For the cupcakes:
3
In a bowl, mix the eggs with the sugar, then add the melted butter and cream. In another bowl, mix the flour with the baking soda, salt, and lastly the blueberries.
4
Make a well in the flour mixture and add the egg mixture. Mix gently with a spoon until mixture is smooth. Do not overmix.
5
Pour batter into cupcake pan with paper liners and bake for 20 minutes.
6
For the frosting:
7
Whisk the softened butter with the icing sugar and mascarpone cheese for 5 minutes. Cool for 30 minutes. Decorate the cupcakes with a pastry bag.

1423

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, 1 1/4 cups brown sugar, 7 tablespoons melted butter, 1/2 cup cream thick, and more.

Yes, Blueberries Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberries Cupcakes

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