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Several blueberry cupcakes topped with whipped cream and fresh blueberries.
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5 / 5 votes

Blueberry Cupcakes

This blueberry cupcakes recipe is made from a classic white cupcake batter with blueberries folded in and then topped with fresh whipped cream and more fresh blueberries. Easy as blueberry muffins. And with no fussy frosting to make.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 30 servings
Calories: 224

Ingredients

For the blueberry 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
  • 2 sticks unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons 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
US - Metric

Instructions

Make the cupcakes

  • Preheat oven to 350°F (175°C). Line standard or mini muffin tins with paper liners.
  • In a large bowl, whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, beat the butter and sugar until pale and fluffy.
  • Reduce speed to low. Add flour mixture in 3 batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.
  • Add the eggs, 1 at a time, beating until each is incorporated and scraping down the sides of the bowl as needed. Beat in the vanilla.
  • Divide the batter evenly among the lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard cupcakes and 15 for mini cupcakes.
  • Transfer the tins to wire racks to cool completely before removing the cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

Make the whipped cream

  • Just before serving, in a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream until soft peaks form. Add the confectioners' sugar and whisk until combined. (You can tightly cover and refrigerate the whipped cream for up to 3 hours in an airtight container.)

Frost the cupcakes

  • Dollop or pipe the whipped cream onto the cupcakes. (If piping, use a piping bag or a large resealable plastic bag with 1 bottom corner snipped off.) Sprinkle with berries. Serve immediately. (If you need to keep the cupcakes longer, wait to frost them until just before serving.)

    ☞ TESTER TIP: The whipped cream topping is, as the recipe indicates, is at its finest when the cupcakes are devoured immediately. Truth be told, though, the frosted cupcakes hold up fairly well overnight in the fridge.

Nutrition

Serving: 1cupcake | Calories: 224kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 60mg | Fiber: 1g | Sugar: 14g