1 1/2 cups all purpose flour 4 large eggs, room temperature
1 1/2 cups cake flour (not self rising), sifted
2 teaspoons pure vanilla extract
1 tablespoon baking powder
1 1/4 cups milk, room temperature
1/2 teaspoon salt
2 cups fresh blueberries, plus more for garnish
1 cup (2 sticks) unsalted butter, room temperature
Whipped cream (see below for recipe)
1 3/4 cups sugar
2 cups heavy cream
1/4 cups confectioners' sugar, sifted
Preheat oven to 350ºF. Line standard or mini muffin tins with paper liners. Whisk together both flours, baking powder and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.
Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini.
Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
This familiar dessert topping makes a versatile last-minute embellishment for cupcakes. It can be dolloped on top as an alternative to heavier frostings, or used as a filling for split cupcakes.
Whether you use a handheld whisk or an electric mixer to whip the cream, be sure not to overmix, or the consistency can become grainy. For unsweetened whipped cream, simply omit the sugar.
Whisk heavy cream until soft peaks form. Add confectioners' sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, cover tightly, up to 3 hours in an airtight container.