Imagine biting into a soft, fluffy vanilla cupcake and discovering a burst of sweet-tangy blueberry filling that transforms an ordinary dessert into an extraordinary culinary experience. These heavenly cupcakes are not just a treat; they're a celebration of flavors that will elevate your baking skills and impress everyone from family gatherings to sophisticated dinner parties. Get ready to unlock the secret to creating bakery-worthy cupcakes that look as stunning as they taste!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup blueberry filling
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the all-purpose flour and baking powder to ensure a smooth, lump-free mixture.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure proper incorporation.
- Gradually mix in the vanilla extract and milk, stirring until the batter is well combined and smooth.
- Slowly fold in the dry flour mixture, mixing until just combined. Be careful not to overmix, which can result in dense cupcakes.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, use a small knife or cupcake corer to create a small well in the center of each cupcake.
- Fill each cupcake's center with blueberry filling using a piping bag or small spoon.
- Optional: Top with vanilla buttercream frosting or dust with powdered sugar before serving.
Tips
- Room Temperature Matters: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix dry and wet ingredients just until combined to keep cupcakes light and tender.
- Check Doneness Carefully: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Filling Technique: Use a cupcake corer or the back of a piping tip to create uniform wells for blueberry filling.
- Cooling is Crucial: Allow cupcakes to cool completely before filling to prevent soggy bottoms and maintain structural integrity.
- Get Creative with Toppings: Consider adding a vanilla buttercream swirl or a light dusting of powdered sugar for extra visual appeal.
- Storage Tip: Store filled cupcakes in an airtight container in the refrigerator and consume within 2-3 days for maximum freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
