Imagine biting into a cloud-like cupcake bursting with juicy blueberries and topped with a pillowy swirl of fresh whipped cream. These Blueberries and Cream Cupcakes are not just a dessert; they're a magical experience that transforms an ordinary moment into a decadent celebration. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality treats right from your own kitchen, guaranteed to impress family and friends with minimal effort and maximum flavor!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour and sugar until well combined. Set aside.
- In a large mixing bowl, cream the softened unsalted butter using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, to the creamed butter, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed.
- Mix in the milk and vanilla extract until well incorporated.
- Gradually add the flour and sugar mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the whipped cream. In a mixing bowl, combine the heavy cream and powdered sugar.
- Using an electric mixer, whip the cream on medium-high speed until soft peaks form, about 3-5 minutes. Be careful not to overwhip, as it can turn into butter.
- Once the cupcakes are completely cooled, top each cupcake generously with the whipped cream.
- Optionally, you can garnish with additional fresh blueberries on top of the whipped cream for an extra touch of flavor and presentation.
- Serve the Blueberries and Cream Cupcakes immediately, or refrigerate until ready to serve. Enjoy!
Tips
- Use room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep cupcakes tender and light.
- Prevent blueberries from sinking: Toss fresh blueberries in a little flour before folding into the batter to help them stay evenly distributed.
- Check doneness carefully: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Chill your whipping cream bowl and beaters beforehand for faster, fluffier whipped cream.
- For extra flavor, add a touch of lemon zest to the batter or vanilla bean to the whipped cream.
Nutrition Facts
Calories: 244kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
