Blueberry Cream Cupcakes
Blueberry Cream Cupcakes are a delightful treat that combines fluffy vanilla cake with juicy blueberries and a rich whipped cream topping. Each bite offers a burst of fruity sweetness, making these cupcakes perfect for any celebration or a cozy afternoon indulgence.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh blueberries
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla.
- Gradually mix in dry ingredients alternately with milk until just combined. Gently fold in blueberries.
- Fill cupcake liners two-thirds full and bake for 18-22 minutes or until a toothpick comes out clean. Let cool completely.
- For the topping, beat heavy cream with powdered sugar and vanilla until soft peaks form. Frost cooled cupcakes generously.
Nutrition
- Serving Size: 1 cupcake
- Calories: 202
- Sugar: 13g
- Sodium: 132mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 36mg
Keywords: - Ensure all ingredients are at room temperature for best results. - Feel free to substitute blueberries with raspberries or strawberries for different flavors. - For added zest, incorporate lemon zest into the batter.