Quantcast

Blueberries and Cream Cupcakes

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

  • Quick Glance
  • 30 M
  • 55 M
  • Makes 30 standard or 60 mini

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:

Hello. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Back to Blueberries and Cream Cupcakes on Leite's Culinaria