Blueberry Cake Cupcakes
Indulge in the sweet allure of *Blueberry Cake Cupcakes*, a heavenly fusion of tender cake and juicy bursts of fresh blueberries. These delicious cupcakes are made from a buttery batter enriched with vanilla and a touch of creaminess, ensuring a soft, fluffy texture in every bite. The blueberries, delicately tossed in flour to prevent sinking, are perfectly distributed throughout the cake, offering pops of tart sweetness. Topped with a velvety cream cheese frosting that’s as smooth as it is tangy, these cupcakes deliver an exquisite balance of flavors. Quick to prepare in under an hour and perfect for any occasion, this recipe is a must-try for blueberry lovers and dessert enthusiasts alike. Serve them at parties, brunch gatherings, or simply as a luxurious treat for yourself!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 1 cup fresh blueberries
- 2 teaspoons all-purpose flour (for tossing blueberries)
- 4 ounces cream cheese, softened (for frosting)
- 0.25 cup unsalted butter, softened (for frosting)
- 1.5 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together 1.5 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream together 0.5 cup of unsalted butter and 0.75 cup of granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Then mix in 1 teaspoon of vanilla extract.
Alternating, add the dry ingredients and 0.5 cup of milk in three additions, starting and ending with the dry ingredients. Mix until just combined.
In a small bowl, toss the fresh blueberries with 2 teaspoons of all-purpose flour to prevent them from sinking in the batter.
Gently fold the floured blueberries into the cupcake batter.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before frosting.
To make the frosting, beat 4 ounces of cream cheese and 0.25 cup of unsalted butter together until smooth and creamy.
Gradually add 1.5 cups of powdered sugar, mixing until fully incorporated. Then mix in 1 teaspoon of vanilla extract.
Once the cupcakes are cool, frost them using a piping bag or knife. Optionally, garnish with a few extra blueberries on top.
Serve and enjoy your homemade Blueberry Cake Cupcakes!
Nutrition Facts
Calories |
3979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 2070 mg | 90% | |
| Total Carbohydrate | 515.7 g | 188% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 364.4 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 364 mg | 28% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
