Blueberry Cupcakes Recipe Leite's Culinaria from leitesculinaria.com
Description
Looking for a delicious and easy dessert to impress your guests or satisfy your sweet tooth? Try this easy blueberry cupcake recipe! These cupcakes are moist, fluffy, and bursting with fresh blueberry flavor. The recipe is simple enough for even novice bakers to follow and only requires a few basic ingredients.
Prep Time
The prep time for this recipe is approximately 15 minutes.
Cook Time
The cook time for this recipe is approximately 20-25 minutes.
Ingredients
For the cupcakes, you will need:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 cup fresh blueberries
For the frosting, you will need:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk
1/2 cup fresh blueberries
Equipment
For this recipe, you will need:
Muffin tin
Cupcake liners
Mixing bowls
Hand mixer or stand mixer
Spatula
Method
1. Preheat your oven to 350°F (180°C) and line your muffin tin with cupcake liners. 2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a separate larger mixing bowl, cream together the butter and sugar until light and fluffy. 4. Beat in the eggs one at a time, followed by the vanilla extract. 5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until everything is well combined. 6. Fold in the fresh blueberries gently. 7. Fill each cupcake liner two-thirds full with the batter. 8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 9. Remove the cupcakes from the oven and let them cool completely before frosting. 10. To make the frosting, cream together the butter and powdered sugar until light and fluffy. 11. Beat in the vanilla extract and enough milk to achieve your desired consistency. 12. Gently fold in the fresh blueberries. 13. Once the cupcakes are cooled, frost them with the blueberry frosting and enjoy!
Notes
- Make sure your butter is softened to room temperature before beginning the recipe. - If you don't have buttermilk, you can make a homemade version by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes. - These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries in this recipe. Just make sure to thaw them and drain off any excess liquid before adding them to the batter. Can I make this recipe gluten-free? Yes, you can use a gluten-free flour blend in place of the all-purpose flour to make this recipe gluten-free. Can I use a different type of frosting? Of course! This cupcake recipe would also pair well with cream cheese frosting or vanilla buttercream.
Recipe Tips
- Don't overmix the batter after adding the dry ingredients, as this can lead to tough cupcakes. - To get the most blueberry flavor in your cupcakes, use fresh, ripe blueberries. - Make sure your frosting is at room temperature before frosting the cupcakes, as it will be easier to work with.
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