Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 Tbsp milk or heavy cream
- 1/2 tsp vanilla extract
- Fresh blueberries and small mint leaves (or tiny flowers) for garnish
Cooking Instructions
- CUPCAKES: Preheat oven to 350 ∘ F Line a 12-cup muffin tin with liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then the vanilla.
- Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the liners about two-thirds full. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- FROSTING: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
- Add the milk/cream and vanilla extract. Beat on high speed for 3-5 minutes until the frosting is light and fluffy.
- ASSEMBLE: Pipe or spread the frosting onto the cooled cupcakes. Garnish each with 2-3 fresh blueberries and a small leaf or flower, if desired.