Blueberry Cupcakes
Soft, moist cupcakes bursting with fresh blueberries, topped with a creamy frosting. Perfect for dessert, parties, or a sweet treat any time of the year.
Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh blueberries (or frozen, thawed and drained)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.In a medium bowl, whisk together flour, baking powder, and salt. Set aside.In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.Gently fold in the blueberries.Divide the batter evenly among the cupcake liners, filling each about 2/3 full.Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- For a vegan version, substitute butter with plant-based butter, eggs with flax eggs, and milk with almond or oat milk.
- For gluten-free cupcakes, use a 1:1 gluten-free flour blend.
- Store cupcakes in an airtight container for up to 3 days or freeze for longer storage.