Description
Blueberry Cream Cupcakes are a delightful fusion of fluffy vanilla cupcakes and juicy blueberries, crowned with rich, creamy frosting. Perfect for any gathering or a sweet indulgence at home, these cupcakes are sure to impress with their vibrant color and burst of flavor. Each bite is a slice of bliss that transforms ordinary moments into memorable celebrations!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition; then stir in vanilla.
- Gradually mix in the dry ingredients alternating with milk until combined; gently fold in blueberries.
- Fill muffin tins two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (67g)
- Calories: 215
- Sugar: 14g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg