My Blueberry Cupcakes 🫐🧁 Light, fluffy, and bursting with fresh blueberries, topped with the creamiest cream cheese frosting. They do have sugar—but no unnecessary ingredients, just simple and delicious. ✨ Ingredients Cupcake batter 1 3/4 cups cake flour 1 1/4 cups all-purpose flour 2 cups granulated sugar 1 tbsp baking powder 3/4 tsp salt Wet ingredients 4 large eggs 1 cup whole milk 2 tsp vanilla extract 1 cup unsalted butter, room temperature Blueberries 1–2 cups fresh blueberries (lightly coated in flour) Cream cheese frosting 2 (8 oz) blocks cream cheese, softened 1 stick unsalted butter, softened 1–2 cups powdered sugar (adjust to taste) 2 tsp vanilla extract (or more if you like) ✨ Instructions Prep the batter:In a bowl, whisk together all dry ingredients. Set aside. Mix wet ingredients:In a stand mixer or using a handheld mixer, beat eggs, milk, and vanilla. Add the butter and mix until smooth. Combine:Slowly add dry ingredients into the wet mixture, mixing until just combined. Do not overmix. Add blueberries:Toss blueberries in a little flour, then gently fold them into the batter. Bake:Divide batter into 24 lined cupcake tins. Bake at 350°F for 20–25 minutes, or until a toothpick comes out clean. Make frosting:Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy and fluffy. Finish:Let cupcakes cool completely before frosting. Top with fresh blueberries and enjoy 🫐 These are so soft, fresh, and perfect for summer. - @ahavat_ava