Description
Soft and fluffy vanilla cupcakes filled with juicy blueberries and topped with light, airy whipped cream frosting for a fresh and satisfying dessert.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup fresh or frozen blueberries
- For the cream frosting:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: extra blueberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the wet ingredients, alternating with milk, mixing until just combined.
- Gently fold in blueberries without overmixing.
- Divide batter evenly among liners, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- For the frosting, beat heavy whipping cream until soft peaks form.
- Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
- Pipe or spread whipped cream onto cooled cupcakes and garnish with extra blueberries if desired.
Notes
- Toss blueberries lightly in flour to prevent sinking.
- Use frozen blueberries without thawing to avoid excess moisture.
- Add lemon zest to the batter for a citrus twist.
- Store cupcakes refrigerated due to whipped cream frosting.
- Assemble just before serving for the freshest presentation.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
