Blueberry Cupcake with Powdered Sugar Recipe

Dispense Cupcake Batter Neatly and Precisely, Avoiding Mess and Waste

Suggested Cookware
Dispense Cupcake Batter Neatly and Precisely, Avoiding Mess and Waste

Blueberry Cupcake with Powdered Sugar Recipe

These moist, tender Blueberry Cupcakes are bursting with fresh blueberries. They're dusted with powdered sugar for a light sweetness that complements the tangy berries perfectly.

Ingredients

1/4 teaspoon baking soda
1/2 cup milk
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 1/2 cups all-purpose flour
Two large eggs
1/2 cup powdered sugar
3/4 cup granulated sugar
1/2 cup fresh blueberries

Time Needed

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Cupcake liners should be used to line a muffin tin.
In a medium mixing bowl, combine the flour, baking powder, baking soda and salt.
In a separate large mixing bowl, cream the butter and sugar together until light and fluffy.
Mix in the eggs one at a time, then the milk.
Mix the dry ingredients into the wet ingredients until just combined.
Incorporate the blueberries.
Scoop the batter into the prepared muffin cups, filling them about two-thirds full.
20-25 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the cupcakes to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
When the cupcakes are completely cool, sift powdered sugar over the tops.
Serve and have fun.