GRAMMY'S BLUEBERRY CUPCAKES
This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.
Provided by KFREESE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, baking powder, and salt together in a bowl.
- Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
- Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
- Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g
KITTENCAL'S EASY ONE-BOWL VANILLA CUPCAKES
This recipe goes back over 20 years, I like the simplicity of this recipe and for a one bowl cupcake they are pretty darn good, 1-1/2 teaspoons almond extract may be used in place of the vanilla, using butter in place of shortening will alter the texture it is best to only use shortening --- if you don't have paper liners grease the tins generously or see my recipe#78579
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 18 cupcakes
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees F.
- In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
- Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
- Pour into paper-lined regular size muffin tins filling under just three-quarters full.
- Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
- Immediately remove from pans.
- Cool completely before frosting.
- *Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.
Nutrition Facts : Calories 182.2, Fat 6.7, SaturatedFat 1.9, Cholesterol 22.1, Sodium 193, Carbohydrate 28, Fiber 0.4, Sugar 16.8, Protein 2.5
ONE BOWL BLUEBERRY CUPCAKES
Make and share this One Bowl Blueberry Cupcakes recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 25m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375F and line 2 large muffin tins with cupcake paper liners.
- In a large bowl, add the melted butter, sugar, lemon zest, yogurt and eggs and whisk until smooth.
- Whisk in the baking powder, baking soda, and salt until fully combined, then lightly fold in the flour and blueberries.
- Batter will be thick. Using a large icecream scoop, divide the batter between the prepared muffin cups.
- If you like a crunchy top, sprinkle each cupcake with 1 teaspoon turbinado sugar prior to baking.
- Bake for 25 - 30 minutes, or until tops are golden and a tester inserted into the centre comes out clean. Let cool in the pan for 10 minutes, then remove and cool on a rack.
Nutrition Facts : Calories 259.7, Fat 14.2, SaturatedFat 8.7, Cholesterol 57.2, Sodium 258.3, Carbohydrate 30, Fiber 0.9, Sugar 13.3, Protein 3.8
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