It’s blueberry season! I went blueberry picking for the first time (read about it here!) and had the best time. You can get creative with blueberries, so here’s a light treat you can make with these juicy berries.
THE PERFECT BLUEBERRIES AND CREAM CUPCAKES RECIPE
INGREDIENTS FOR CUPCAKES
1 1/2 cups flour
1 1/2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cups unsalted butter, at room temperature
1 3/4 cups sugar
4 eggs, at room temperature
2 teaspoons vanilla
1 1/4 cups milk, at room temperature
2 cups blueberries (and more for garnishing)
INGREDIENTS FOR WHIPPED CREAM
1 cup heavy cream
1 1/2 tablespoons sugar
INSTRUCTIONS FOR CUPCAKE MIX
Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk the flours, baking powder, and salt together. (Note: I was not able to find cake flour, so I did a DIY substitute with corn starch and all purpose four.)
In a separate bowl, cream the butter and sugar. Then, add eggs, one at a time, making sure to mix well and scraping the sides of the bowl after each egg. Next, add the vanilla.
Alternate adding the flour mixture into the egg mixture with the milk. Add some flour mixture, mix, then add the milk, then mix. Repeat this pattern twice more until all ingredients are mixed well.
Fold in the blueberries into the mixture and scoop the batter into the cupcake pan. Bake for 25 minutes.
INSTRUCTIONS FOR WHIPPED CREAM
While the cupcakes are baking, get started on the whipped cream.
Whisk the heavy cream and sugar together until medium peaks form. Then, cover and place in the refrigerator until you are ready to top the cupcakes with the cream.
When cupcakes are finished baking, take them out of the pan and completely cool on wire racks.
Once cool (it’s important the cupcakes are cooled, so the cream doesn’t melt off the cupcake!), top the cupcakes with the cream and garnish with blueberries.
Eat and enjoy!
Happy blueberry season!
With Beauty, Grace, and Love