Ingredients
Equipment
Method
- Prepare the oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light, smooth, and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Combine the batter: Gradually add the dry ingredients, alternating with the milk. Begin and finish with the dry ingredients. Mix only until just combined; avoid overmixing.
- Fold in blueberries: Gently fold the fresh blueberries into the batter using a rubber spatula. Be careful not to crush the berries.
- Fill the liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18–22 minutes, or until the cupcake tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the cupcakes to cool in the pan for several minutes, then transfer them to a wire rack. Cool completely before frosting.
- Prepare the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the blueberry puree and vanilla extract, then beat until fluffy.
- Adjust consistency: Add heavy cream or milk a little at a time if the frosting is too thick. If it becomes too soft, add a little more powdered sugar.
- Decorate: Transfer the frosting to a piping bag fitted with a star tip. Pipe a generous swirl onto each cooled cupcake and garnish with fresh blueberries.
- Serve: Serve once decorated, or chill briefly if you want the frosting to become slightly firmer.
Notes
Fresh blueberries provide the best flavor and appearance, but frozen blueberries can also be used. If using frozen berries, add them directly to the batter without thawing.
Measure flour carefully to prevent dense or dry cupcakes.
Do not overmix once the flour is added, as this can make the cupcakes tough.
Make sure the cupcakes are completely cool before frosting.
For a lemon-blueberry variation, add finely grated lemon zest to the cupcake batter and frosting.
For an extra blueberry surprise, fill the cooled cupcakes with a small amount of thick blueberry compote before frosting.
Store unfrosted cupcakes in an airtight container at room temperature for 1–2 days. Frosted cupcakes may require refrigeration depending on the frosting ingredients.
For the prettiest presentation, decorate each cupcake with 2–3 fresh blueberries immediately before serving.
Measure flour carefully to prevent dense or dry cupcakes.
Do not overmix once the flour is added, as this can make the cupcakes tough.
Make sure the cupcakes are completely cool before frosting.
For a lemon-blueberry variation, add finely grated lemon zest to the cupcake batter and frosting.
For an extra blueberry surprise, fill the cooled cupcakes with a small amount of thick blueberry compote before frosting.
Store unfrosted cupcakes in an airtight container at room temperature for 1–2 days. Frosted cupcakes may require refrigeration depending on the frosting ingredients.
For the prettiest presentation, decorate each cupcake with 2–3 fresh blueberries immediately before serving.