Description
Blueberry Cream Cupcakes are a delightful treat that combines fluffy cake with rich, creamy frosting and bursts of fresh blueberries. Perfect for any occasion, these cupcakes are easy to make and are sure to impress your guests with their vibrant colors and irresistible flavor. Whether it’s a birthday party or a cozy afternoon at home, these cupcakes will bring joy to your table!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh blueberries (or frozen)
- 1 cup heavy whipping cream
- ½ cup icing sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time and mix in vanilla.
- Gradually combine dry ingredients with wet mixture, alternating with milk until just mixed.
- Fold in blueberries gently to avoid bursting.
- Fill cupcake liners two-thirds full and bake for 18–20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
- Whip cream until soft peaks form; add icing sugar and vanilla until blended.
- Frost cooled cupcakes generously.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 240
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg