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!

Nutriscore Rating: 39/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together 1.5 cups of all-purpose flour, baking powder, and salt. Set aside.

Step 3

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.

Step 4

Add the eggs one at a time, beating well after each addition. Then mix in 1 teaspoon of vanilla extract.

Step 5

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.

Step 6

In a small bowl, toss the fresh blueberries with 2 teaspoons of all-purpose flour to prevent them from sinking in the batter.

Step 7

Gently fold the floured blueberries into the cupcake batter.

Step 8

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Step 9

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.

Step 10

To make the frosting, beat 4 ounces of cream cheese and 0.25 cup of unsalted butter together until smooth and creamy.

Step 11

Gradually add 1.5 cups of powdered sugar, mixing until fully incorporated. Then mix in 1 teaspoon of vanilla extract.

Step 12

Once the cupcakes are cool, frost them using a piping bag or knife. Optionally, garnish with a few extra blueberries on top.

Step 13

Serve and enjoy your homemade Blueberry Cake Cupcakes!

Nutrition Facts

Serving size	1202.5 grams (1202.5g)

Amount per serving	% Daily Value*
Calories	3979

Total Fat 194.90g	250%
Saturated Fat 116.40g	582%
Polyunsaturated Fat 0.10g
Cholesterol 892mg	297%
Sodium 2070mg	90%
Total Carbohydrate 515.70g	188%
Dietary Fiber 8.60g	31%
Total Sugars 364.40g
Protein 46.30g	93%

Vitamin D 165IU	824%
Calcium 364mg	28%
Iron 11mg	61%
Potassium 818mg	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.

Source of Calories

Fat: 43.8%

Protein: 4.6%

Carbs: 51.5%