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Recipe Summary

prep:
15 mins
bake:
25 mins at 375°
Yield:
12 cupcakes
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Ingredients

Cupcakes
Topping

Directions

Instructions Checklist
  • Heat oven to 375 degrees F. Line one 12-cup cupcake pan with foil or paper cupcake liners.

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Cupcakes
  • In medium-size bowl, combine flour, baking powder and salt. In large bowl, beat butter with an electric mixer until smooth. Add sugar and beat until pale and fluffy, about 2 minutes. Beat in eggs, one at a time. On low speed, add half the flour mixture. Beat in the milk and vanilla, followed by remaining flour mixture. Fold in fresh blueberries.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Spoon batter into pan, a scant 1/3 cup in each indent. Bake at 375 degrees F for 23 to 25 minutes, turning pan once. Cool in pan on wire rack, then remove cakes from pan to cool completely.

Prepare Topping
  • In large bowl, combine cream and granulated sugar. Beat until medium-stiff peaks are formed. Spoon onto cooled cupcakes, about 1/4 cup on each. Scatter 6 or 7 blueberries over each cupcake, and dust with a little confectioners sugar, if desired. Serve immediately or keep cool until serving.

Nutrition Facts

317 calories; total fat 19g; saturated fat 11g; cholesterol 92mg; sodium 144mg; carbohydrates 34g; fiber 1g; protein 4g.

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