We all love a dessert that’s both pretty and delicious, and blueberry flavored cupcakes fit the bill perfectly. Soft, fluffy, and bursting with fruity flavor, they’re perfect for sharing or enjoying with tea or coffee.

Today, we’ll go step by step, with clear instructions and exact amounts, so we can make these cupcakes together.

Ingredients We’ll Need

For 12 cupcakes, we will need:

- Eggs: 3 large, separated

- Fine sugar: 100g for egg whites, 50g for egg yolks

- Cake flour (low-gluten): 120g, sifted

- Unsalted butter: 50g, melted

- Milk: 50ml

- Whipping cream: 150ml

- Blueberry jam: 2 tablespoons

- Fresh blueberries: about 12–15 for decoration

Having these ingredients ready makes the process smooth, and each ingredient plays a role: eggs for structure, flour for a tender sponge, butter and milk for moisture, cream and jam for topping, and fresh blueberries for fruity flavor.

Step 1: Prepare Whipped Cream

Pour 150ml of cold whipping cream into a chilled bowl. Beat at low speed first, then medium until it starts to thicken. On warm days, we place a bowl of ice water under the mixing bowl to keep the cream cool. Once slightly thickened, add 1 tablespoon of sugar and continue whipping until soft peaks form. Set aside in the fridge for later.

Step 2: Melt Butter and Mix with Milk

In a small bowl, combine 50g butter and 50ml milk, and gently heat until fully melted. We can do this in a microwave for 20–30 seconds or over a water bath. Mix well and set aside to cool slightly.

Step 3: Beat Egg Whites

In a clean, dry bowl, add 3 egg whites. Beat at low speed until foamy. Gradually add 100g sugar in three parts, increasing speed to medium-high. Continue beating until stiff peaks form—the peaks should stand straight with a small point. This gives the sponge its light and airy texture.

Step 4: Mix Egg Yolks

In a separate bowl, beat 3 egg yolks with the remaining 50g sugar until pale and creamy. Gently fold this yolk mixture into the egg whites with a spatula. Fold slowly from bottom to top to avoid deflating the egg whites.

Step 5: Fold in Flour

Sift 120g cake flour over the egg mixture. Using a spatula, fold in gently from bottom to top until fully combined. This keeps the batter airy while avoiding lumps.

Step 6: Add Butter-Milk Mixture

Slowly pour the butter-milk mixture into the batter. Fold gently until just combined. Be careful not to overmix, or the sponge may lose its fluffiness.

Step 7: Fill Cupcake Liners

Line a muffin tray with 12 cupcake liners. Spoon the batter into each liner until about 80–90% full. This allows space for the sponge to rise evenly. Any leftover batter can be baked in extra liners.

Step 8: Bake the Cupcakes

Preheat the oven to 170°C (340°F). Bake in the middle rack for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack. Proper cooling ensures the cupcakes don’t get soggy and that the topping will sit nicely.

Step 9: Decorate with Cream and Blueberries

Take the prepared whipped cream and add 2 tablespoons blueberry jam, mixing gently at low speed. Transfer into a piping bag with a small tip. Pipe a swirl on each cooled cupcake and top with 1–2 fresh blueberries. The result is a visually appealing, fruity, and creamy cupcake.

Enjoy Together

Lykkers, these blueberry cupcakes are not just pretty—they’re fun to make and delightful to eat. The soft sponge, creamy topping, and juicy berries make every bite a little celebration. We can enjoy them for a snack, a small celebration, or just as a sweet treat to brighten our day.

Enjoy the Sweetness

By following these detailed steps with exact amounts, we can consistently create perfect blueberry flavored cupcakes at home. The process is simple, ingredients are easy to find, and the result impresses with flavor and appearance. Let’s gather our ingredients, enjoy the baking process together, and share the sweet blueberry goodness we make.