Blueberry Cream Cupcakes
Blueberry Cream Cupcakes are the perfect blend of fluffy vanilla cake and rich blueberry-infused cream frosting. These delightful treats are bursting with flavor and vibrant color, making them ideal for any celebration or casual gathering. With just the right balance of sweetness, they’ll leave your friends and family craving more. Easy to prepare and fun to decorate, these cupcakes bring a taste of summer to every occasion!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup casting sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ½ cup whole milk
- 1 cup fresh blueberries
- 1 cup heavy cream (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter and casting sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time to the butter mixture, then gradually mix in the milk.
- Gently fold in the dry ingredients along with fresh blueberries.
- Spoon the batter into cupcake liners until two-thirds full and bake for 18-20 minutes or until golden brown.
- Let cool completely before frosting with whipped cream.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: For added flavor, consider mixing in lemon zest or almond extract. You can substitute fresh blueberries with raspberries or strawberries if desired.