Blueberries and Cream Cupcakes

By taniaf

Top with whipped cream and blueberries

Ingredients

• 1.5 cups flour
• 1.5 cups cake flour
• 1 tbsp baking power
• 1/2 tsp salt
• 2 sticks butter, room temp
• 1 3/4 cups sugar
• 4 eggs room temp
• 2 tsp vanilla
• 1 1/4 cups milk
• 2 cups blueberries

Details

Servings 30

Preparation

Step 1

Preheat oven to 350. Line muffin tin with paper liners. Whisk together both flours, baking powder, and salt. With a mixer, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla.
Add flour mix in 3 batches, alternating with milk, beat until combined. Fold in blueberries by hand.
Scoop into cups, fill 3/4 full. Bake 15-18 minutes. Let cool before topping with whipped cream and blueberries.