The summary combination of blueberries and whipped cream tops berry filled cupcakes. The muffin-like cakes, which can also be served for breakfast or snacks.

ingredient

• Flour: 1 1/2 cup (All purpose flour)
• Flour: 1 1/2 cup ( cake flour)
• Baking powder: 1 tbsp
• Salt: 1/2 tsp
• Butter: 1 cup or 2 sticks unsalted butter, room tempreutre
• Sugar: 1 3/4 cup
• Large eggs: 4
• Vanilla extract: 2 tsp
• Milk: 1/14 cup, room temperature
• Fresh blueberries:  2 cups, plus more for garnish
• whipped cream

Instruction

For this blueberry cupcakes first, Preheat oven to 360 degree. line standard muffins tins with paper liners. whisk together both flours, baking powder and salt and sift it 3 times and set aside.

In this step, with an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at the time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.

In next step, reduce speed to low. Add flour mixture in three batches, alternating with two addition of milk, and beating until combined after each addition . Fold in blueberries and mix it by whisk.

At the end, Divided batter evenly among lined cups, filling each three quarters full. Bake in preheated oven at 360 degree for about 25 minutes or until a cake tester inserted in centers comes out clean. Transfer tins to wire racks to cool completely before removing cupcakes.

You can stored cupcakes up to 3 days at  room temperature in airtight container.

To finish, decorate cupcake with whipped cream, and also if you like you can garnish them with some fresh blueberries.

I hope you bake it and enjoy this delicious blueberry cupcakes

USA Pan Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

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