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Blueberry Cupcakes

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Light and fluffy blueberry cupcakes topped with creamy frosting, perfect for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1 cup fresh blueberries
  • Cream cheese frosting (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until just combined.
  6. Gently fold in the blueberries, taking care not to crush them.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center.
  9. Let the cupcakes cool completely before frosting with cream cheese frosting. Enjoy!

Notes

For extra crunch, sprinkle some coarse sugar on top before baking. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Nutrition

Find it online: https://lunarecipez.com/blueberry-cupcakes/

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