Cupcakes with Cookies, Blueberries and Raspberries Recipe

An Easy-To-Follow Collection of 150 Delicious Cupcake Recipes, Shipped Right to Your Door

Suggested Cookbook
An Easy-To-Follow Collection of 150 Delicious Cupcake Recipes, Shipped Right to Your Door

These cupcakes are bursting at the seams with fresh berries and crumbled cookies, making them the ideal sweet treat for any occasion.

Ingredients

Time Needed

Instructions

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a 12-cup muffin pan with paper liners.
In a medium mixing bowl, combine the flour, baking powder, baking soda and salt.
In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.
One at a time, beat in the eggs, followed by the milk and vanilla extract.
On low speed, gradually incorporate the flour mixture until just combined.
Combine the blueberries, raspberries, and crumbled cookies in a mixing bowl.
Fill the prepared muffin cups about two-thirds full with the batter.
Bake the cupcakes for 20 to 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 to a wire rack to cool completely before serving.

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