Blueberry Cream Cupcakes

Ingredients

For the Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tbsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
1 3/4 cups sugar
4 eggs
2 tsp vanilla extract
1 1/4 cup milk
2 cups blueberries

For the Cream:

2 cups heavy cream
1 tsp vanilla
1/2 cup confectioners’ sugar

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1. In a large bowl whisk together the flours, baking powder, and salt.
   
2. In a separate bowl cream together the butter and sugar. Add eggs and vanilla extract. Alternate adding milk and dry ingredients. Fold in blueberries.
   
3. Line cupcake pans. Divide batter filling each cupcake 3/4 of the way full. Bake at 350 degrees for 15 minutes. Let cool
   
4. In a large bowl beat the heavy cream and vanilla extract. Once at stiff peaks, add the confectioners’ sugar.
   
5. Dollop cream onto cupcake and garnish with blueberries. Serve as desired.

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Notes

Can be stored up to 3 days.

Yield-30 cupcakes