Every bite of these Summer Berry Bliss Cupcakes is full of fruity goodness. With fresh blueberries, raspberries, and strawberries, they taste like summer and are perfect for August. They're a great treat for the "August Who Takes the Cake" Contest because they're light, fluffy, and topped with a little powdered sugar.
Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1/2 cup milk. 1 tsp vanilla extract. 1 tsp baking powder. 1/4 tsp salt. 1/2 cup fresh blueberries. 1/2 cup fresh raspberries. 1/4 cup chopped strawberries. 1/4 cup powdered sugar for dusting. Whipped cream optional. Edible flowers for decoration, optional.
Instructions: Preheat your oven to 350F 175C. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Gently fold in the fresh berries. Line a cupcake tray with paper liners and fill each about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tray for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cupcakes with powdered sugar, and top with whipped cream and edible flowers if desired. Share your delightful Summer Berry Bliss Cupcakes with friends and family! Enjoy your summer treat!
Prep Time: 20 minutes
Cook Time: 18 minutes
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