I thought of making blueberry cupcakes (blueberry cake) this weekend, very famous American cupcakes, usually frosted with buttercream, but I preferred to add blueberries, they are definitely lighter, yet still very good.
I also recommend this blueberry pie, (I love them), really delicious. Perfect for a snack, celebrating a birthday, or simply satisfying a sweet craving.
The cupcake batter is easy to make and the decoration, equally simple, transforms these cupcakes into mini masterpieces. Starting from the basic recipe, like this one and removing the blueberries, you can create endless variations by adding, for example, cocoa to the batter, or decorating with colorful sprinkles. Or you can fill the cupcakes with pastry cream or jam, you can really get creative.
Here are more recipes with blueberries:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 194.04 (Kcal)
- Carbohydrates 25.68 (g) of which sugars 13.32 (g)
- Proteins 3.74 (g)
- Fat 9.13 (g) of which saturated 5.62 (g)of which unsaturated 3.41 (g)
- Fibers 0.68 (g)
- Sodium 18.64 (mg)
Indicative values for a portion of 68 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for blueberry cupcakes (blueberry cake)
- 3.9 oz Butter (melted)
- 2/3 cup Sugar
- 3 Eggs
- Half Vanilla (bean)
- Half Lemon (grated)
- 1/4 cup Whole milk
- 1 3/4 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 cup Blueberries
Tools for blueberry cupcakes
- Muffin pan Non-Stick Muffin Pan, Holds 12 Muffins, Suitable for Any Oven, 14.2 * 10.6 * 1.2 inches, Cupcakes, Brownies
- Bowl
- Grater
Preparation of blueberry cupcakes (blueberry cake)
In a bowl, beat with an electric mixer (if you’re interested in purchasing, click here), the softened butter together with the sugar, until you obtain a light and fluffy mixture. Add the eggs, one at a time, the grated lemon zest, the vanilla seeds, and the milk. Continue beating, incorporate the sifted flour and baking powder, work until everything is well combined.
When you have obtained a smooth and homogeneous mixture, add the blueberries that you have previously washed and dried, mixing them gently. At this point, pour the batter into 12 greased and floured muffin molds, filling them 3/4 full. Bake in a preheated oven at 356°F for about 20/25 minutes, check the baking with a toothpick. Let them cool, enjoy.
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Storage of blueberry cupcakes (blueberry cake)
They keep for 3/4 days in a closed container
