The summery combination of blueberries and whipped cream tops berry-filled cupcakes. The muffin-like cakes, which can also be served for breakfast or brunch, are delightful as standard or mini-cupcakes.–Martha Stewart Living
LC Playing Grown-Up Note
Swoops and swirls of ethereally airy sweetened whipped cream usurp the role of cloying frosting in these contemporary cupcakes, lending the playful sweet a more adult-like air. Sort of. Maybe. In a playing grown-ups sorta way.
Blueberries and Cream Cupcake Recipe
Ingredients
- For the cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour (not self-rising), sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk, room temperature
- 2 cups fresh blueberries, plus more for garnish
- Whipped cream
- For the whipped cream
- 2 cups heavy cream
- 1/4 cup confectioners’ sugar, sifted
Directions
- Make the cupcakes
- 1. Preheat oven to 350°F (175°C). Line standard or mini muffin tins with paper liners.
- 2. Whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.
- 3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.
- 4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini.
- 5. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
- Make the whipped cream
- 6. Whisk heavy cream until soft peaks form. Add confectioners’ sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, up to 3 hours in an airtight container.
- 7. To finish, dollop cupcakes with whipped cream, and garnish with berries. Serve immediately.
Hungry for more? Chow down on these:
- Neapolitan Cupcakes from My Baking Addiction
- Vanilla Cupcake from Cupcake Project
- Sweetie Cupcake from Leite's Culinaria
- Blueberry Tea Cake from Leite's Culinaria
Blueberries and Cream Cupcake Recipe © 2009 Martha Stewart Living. Photo © 2009 Con Poulos. All rights reserved.
[Kim V.] Everyone loved these cupcakes. The end result is a nice cupcake that isn’t overly sweet with a cool dollop of whipped cream to make it a tasty treat. The younger kids liked the mini ones, but the adults preferred the regular cupcakes. I feel there was a better blueberry-to-cake ratio in the larger muffins. Also, the mini cupcakes dried out quickly. The use of whipped cream is perfect, as I believe regular icing would overpower the cupcakes. But wait to put the whipped cream on the cupcakes until just before you are going to eat them, as they tend to get soggy if you let them sit very long. While my yield on the regular cupcakes was the same as the recipe indicates, my mini cupcakes made 8 dozen. It took my mini cupcakes about 20 minutes to bake.