Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
To prepare cupcakes: Preheat oven to 375°F. Line one 12-cup cupcake pan with foil or paper cupcake liners.
In a medium bowl, combine flour, baking powder and salt. In large bowl, beat butter with an electric mixer until smooth. Add 3/4 cup sugar and beat until pale and fluffy, about 2 minutes. Beat in eggs, one at a time. On low speed, add half the flour mixture. Beat in the milk and vanilla, followed by the remaining flour mixture. Fold in 3/4 cup blueberries.
Spoon batter into pan, a scant 1/3 cup in each cup. Bake for 23 to 25 minutes, turning pan once. Cool in the pan on a wire rack, then remove cupcakes from pan to cool completely.
To prepare topping: In a large bowl, combine cream and granulated sugar. Beat until medium-stiff peaks form. Spoon onto cooled cupcakes, about 1/4 cup on each. Scatter 6 or 7 blueberries over each cupcake, and dust with a little confectioners’ sugar, if desired. Serve immediately or keep cool until serving.