Description
Soft, fluffy vanilla cupcakes dotted with juicy blueberries and topped with a tangy-sweet blueberry cream cheese frosting. A perfect treat for any occasion.
Ingredients
Scale
- 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 milk
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup blueberry puree
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until creamy. Add eggs one at a time, then mix in vanilla.
- Alternate adding the dry ingredients and milk, mixing just until combined.
- Gently fold in the blueberries coated with a little flour to prevent sinking.
- Scoop the batter into cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Beat cream cheese until smooth. Add powdered sugar and blueberry puree, then whip until fluffy.
- Frost completely cooled cupcakes with the blueberry cream cheese frosting and garnish with fresh blueberries if desired.
Notes
- Use room temperature ingredients for best mixing results.
- Do not overmix the batter to keep cupcakes light.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 23g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg