Butter Blueberry Cupcake Recipes

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BLUEBERRY CUPCAKES



Blueberry Cupcakes image

Blueberry cupcakes are a simple dessert that tastes like summer. Soft, moist, and finished with creamy cream cheese frosting, they're the perfect treat for any occasion.

Provided by Kelsie

Categories     Dessert

Time 1h

Number Of Ingredients 16

1 3/4 cups all-purpose flour (divided)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup vegetable oil
1/4 cup unsalted butter (at room temperature)
2 large eggs
2 teaspoons vanilla extract
Finely grated zest of 1 lemon
3/4 cup buttermilk*
1 1/2 cups frozen blueberries
1/2 cup unsalted butter (at room temperature)
8 ounces cream cheese (at room temperature)
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
3 1/2 to 4 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with cupcake liners and set pan aside.
  • Reserve 2 tablespoons of flour in a small bowl. Whisk the remaining flour together with the baking powder and salt in a second bowl; these are your dry ingredients. Set aside.
  • Combine the sugar, oil, and butter in a large mixing bowl. Beat with an electric mixer on medium speed until light, several minutes.
  • Beat in the eggs, vanilla, and lemon zest to combine.
  • Turn mixer to low and beat in half of the dry ingredients followed by half of the buttermilk, mixing until just combined. Beat in the remaining dry ingredients, then the remaining buttermilk.
  • Stir the frozen blueberries in the 2 tablespoons of flour you reserved earlier, mixing until the berries are evenly coated. (The flour helps them from sinking to the bottom of the cupcakes.) Gently fold the berries into the cupcake batter.
  • Divide the batter between the prepared muffin cups, filling each about 1/2 full.
  • Bake 18 to 24 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
  • Cool cupcakes in pan for 10 minutes then transfer to a wire rack to cool completely before frosting them.
  • Once your cupcakes have cooled, make the frosting.
  • Beat the butter and cream cheese in a large mixing bowl until smooth and creamy. Add the vanilla and salt and beat to combine.
  • Turn mixer to low and gradually beat in 3 1/2 cups of powdered sugar. Turn mixer to medium and beat until very creamy.
  • If your frosting is too thin you can add more powdered sugar. (If it's too thick you can thin it out with a little milk or cream-start with just a teaspoon at a time.)
  • Pipe or spread the frosting onto the cooled cupcakes and serve.

BLUEBERRY CUPCAKES WITH BLUEBERRY BUTTERCREAM



BLUEBERRY CUPCAKES WITH BLUEBERRY BUTTERCREAM image

These amazing blueberry cupcakes with blueberry buttercream are guaranteed to impress. The recipe is quick and easy, but the results are mind-blowing! All you need is half an hour and minimal piping skills. The cupcakes have the perfect ratio of creamy buttercream to fluffy cupcake, and the blueberry flavour comes through in every bite.

Provided by Kat | The Loopy Whisk

Categories     Dessert

Time 30m

Number Of Ingredients 16

200 g (1 3/4 stick) unsalted butter, softened
200 g (1 cup) caster sugar
2 tsp vanilla extract
3 medium eggs, room temperature
200 g (1 2/3 cups) plain or gluten free flour, sifted
pinch of salt
1 tsp baking powder
1 tsp bicarbonate of soda
3 - 4 tbsp milk, room temperature
125 g (1 cup) blueberries, tossed in 1/2 tbsp flour of choice ((Note 1))
250 g (2 cups) fresh blueberries
2 tbsp lemon juice
350 g (3 sticks) unsalted butter, room temperature
350 g (~2 3/4 cups) icing/powdered sugar, sifted
piping bag
18 mm open star piping nozzle

Steps:

  • Pre-heat the oven to 180 ºC (350 ºF) and line a cupcake baking tray with 12 cupcake cases.
  • In a bowl, mix together all blueberry cupcake ingredients except for the blueberries.
  • Mix until a smooth batter forms, but do not over-mix.
  • Fold in the blueberries until they are evenly distributed.
  • Using an ice cream scoop or a spoon, fill the cupcake cases about 3/4 full with the cupcake batter.
  • Bake in the pre-heated oven at 180 ºC (350 ºF) for about 20 minutes or until golden brown and an inserted toothpick comes out clean.
  • Remove the cupcakes from the cupcake baking tray and allow to cool before decorating.
  • In a saucepan, bring the blueberries and lemon juice to a boil. The blueberries will soften and release their juice.
  • Simmer until the juice is significantly reduced in volume and a thick, jam-like consistency is reached (about 5 - 10 minutes).
  • Pass the cooked blueberries through a sieve to remove their skins. Use a spatula or spoon to press the blueberry "jam" against the sieve so as to extract all of the reduced juice.
  • Allow the reduced juice to cool completely before adding it to the buttercream. If it is too warm, it will melt the butter, which you most definitely don't want.
  • Using either a hand mixer with the beater attachments or a stand mixer with the paddle attachment, beat the butter until pale and somewhat fluffy.
  • Add 1/2 of icing/powdered sugar and beat the butter/sugar mixture on medium to high speed for about 5 minutes.
  • Add the remaining 1/2 of icing/powdered sugar and beat the mixture for a further 10 minutes (5 minutes medium speed, 5 minutes high speed). At this stage, the buttercream should be very pale, creamy and fluffy.
  • Add the cooled reduced blueberry juice, all at once, and beat the buttercream at high speed for 1 minute.
  • Using a spatula, scrape along the mixing bowl walls to check that all of the blueberry juice has been incorporated. If it hasn't, mix again for 1 minute.
  • Using an 18 mm open star nozzle and piping bag, pipe the blueberry buttercream on top of the blueberry cupcakes. (Note 2)
  • The cupcakes keep well in a closed container in a cool dry place for about 3 - 4 days. (But only if you hide then really well...)

BLUEBERRY CUPCAKES



Blueberry Cupcakes image

These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h25m

Yield Makes 12 cupcakes

Number Of Ingredients 18

6 tablespoons granulated sugar
1/4 cup dark-brown sugar
1 teaspoon cinnamon
1 2/3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries (1 1/4 cups)
1 1/4 sticks unsalted butter, softened
8 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract
2 2/3 cups confectioners' sugar, sifted
1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)

Steps:

  • Make the topping: Mix together granulated and brown sugars and cinnamon.
  • Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
  • Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
  • Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

BLUEBERRY CUPCAKES



Blueberry Cupcakes image

These fresh blueberry cupcakes are loaded with berries and even have a blueberry frosting swirled with vanilla!

Provided by Stefani

Categories     Dessert

Time 39m

Number Of Ingredients 17

1 cup granulated sugar
1 3/4 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon zest (zest from about 1 small lemon)
1/4 cup unsalted butter ( room temperature)
2 large eggs (room temperature)
1/3 cup full-fat sour cream
1/4 cup canola oil (you can also use vegetable oil)
2 teaspoons vanilla extract (use pure, not imitation )
2/3 cup whole milk (room temperature)
6 ounces fresh blueberries
3 ounces fresh blueberries
1 cup unsalted butter (room temperature)
3 cups powdered sugar (add more until it reaches your preferred consistency)
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 F (175 C).
  • In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, salt, and lemon zest.
  • Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
  • In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  • Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  • Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
  • Gently fold in blueberries.
  • Fill cupcake liners just over 1/2 full.
  • Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
  • When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
  • Heat blueberries in a small pot on medium-low heat, stirring periodically for about five minutes or until they soften and start to release their juice.
  • Push the cooked blueberries through a fine sieve to get a smooth blueberry sauce.
  • Beat butter on high speed with an electric mixer for about three minutes until light and airy.
  • Mix in powdered sugar a little bit at a time.
  • Add salt and continue to beat for another minute. If desired, add more powdered sugar to make the buttercream frosting stiffer.
  • Remove half of the frosting and place in a separate bowl.
  • Add 3 teaspoons of cooled blueberry sauce to the frosting still in the electric mixer bowl and mix until the frosting looks uniformly light purple.
  • Place some of each kind of frosting into one piping bag. Use a spatula to spread vanilla frosting on one half of a piping bag fitted with a star tip and blueberry frosting on the other half of the bag.
  • Pipe a frosting swirl onto cooled cupcakes.

Nutrition Facts : Calories 336 kcal, Carbohydrate 43 g, Protein 3 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 55 mg, Sodium 145 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

GRAMMY'S BLUEBERRY CUPCAKES



Grammy's Blueberry Cupcakes image

This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.

Provided by KFREESE

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
6 tablespoons butter, softened
1 ¼ cups white sugar
2 large eggs
½ cup milk
1 pint fresh blueberries
2 teaspoons white sugar
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  • Sift flour, baking powder, and salt together in a bowl.
  • Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
  • Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
  • Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g

BLUEBERRY CUPCAKES.



Blueberry Cupcakes. image

Take a break with these mini blueberry cupcakes, easy to make with no regret!

Provided by 12elliecox

Time 35m

Yield Makes 12

Number Of Ingredients 6

110g / 4oz Self-raising flour
110g / 4oz cup of caster (superfine) sugar
110g / 4oz of butter, softened
1 tsp Vanilla extract
2 Large eggs
110g / 4oz cup of fresh blueberries.

Steps:

  • Preheat the oven to 190 c, 170 c - gas mark 5.
  • Measure the flour, sugar, butter and vanilla extract into a bowl. You then crack your 2 eggs, also in the bowl.
  • Beat the mixture hard with a wooden spoon or a fork until you have a light, fluffy batter.
  • Fold in the blueberries, then use a teaspoon to fill 12 paper cases in a cupcake tray.
  • Put the tray in the oven for 15 minutes. Once well cooked all the way threw, put them on a wire rack and leave to cool.

LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING



Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting image

Zesty and bright, these cupcakes are sure to wow! A vibrant frosting (flavored with a quick homemade jam) sits atop a lemony, moist cupcake studded with colorful berries. Using frozen blueberries makes these cupcakes accessible any time of year, too!

Provided by Kim

Categories     Lemon Cupcakes

Time 4h25m

Yield 18

Number Of Ingredients 21

1 ½ cups frozen blueberries
2 tablespoons white sugar
1 teaspoon lemon juice
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
3 tablespoons lemon juice
1 ½ tablespoons lemon zest
½ teaspoon vanilla extract
⅔ cup buttermilk, at room temperature
1 ½ cups frozen blueberries
1 tablespoon all-purpose flour
1 cup unsalted butter, softened
2 teaspoons lemon zest
1 ½ teaspoons lemon juice
⅛ teaspoon salt
3 ½ cups powdered sugar
1 tablespoon heavy cream

Steps:

  • Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
  • Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
  • Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
  • Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
  • Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
  • While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
  • Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
  • Frost cooled cupcakes.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 62.5 mg, Fat 16.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 10.1 g, Sodium 132.7 mg

BLUEBERRY CAKE



Blueberry cake image

Bake this simple blueberry cake when you're craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy

Provided by Moje Gotowanie team

Categories     Dessert

Time 1h

Number Of Ingredients 10

1 tsp butter
400g frozen blueberries
335g flour, plus a spoonful for berries
275g caster sugar
2 eggs
165ml vegetable oil
2 tbsp lemon zest
65ml lemon juice
250ml thick natural yogurt
4 tsp baking powder

Steps:

  • Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
  • In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
  • Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.

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From mycreativemanner.com


BLUEBERRY CUPCAKES WITH HONEY BUTTERCREAM - BEST CUPCAKE …
2016-06-20 Blueberry Cupcakes Recipes. Blueberry Cupcakes with Honey Buttercream RECIPE available here > Always with Butter Blog. More Irresistible Cupcake Recipes. June 2, 2017 Super Moist Chocolate Cupcakes. May 9, 2017 Lemon & Raspberry Cupcakes. April 5, 2017 Coconut Raspberry Cupcakes. November 27, 2016 Ferrero Rocher Cupcakes . …
From thecupcakedailyblog.com


QUICK AND EASY BLUEBERRY MUFFINS - INSPIRED TASTE
Step 1, Whisk flour, sugar, baking powder, and a little salt in a large bowl. Step 2, Add oil, an egg, milk, and vanilla extract then stir with a fork until blended. Step 3, Mix in the blueberries, divide the batter between muffin cups and bake.
From inspiredtaste.net


LEMON BLUEBERRY CUPCAKES | THE BEST CAKE RECIPES
2022-03-31 Preheat your oven to 350ºF and line a muffin pan with cupcake liners. Beat the butter and sugar in a medium sized bowl until it is smooth and creamy, scraping the sides of the bowl as needed. Whisk in the eggs, juice and zest of one lemon, and milk until the batter is runny but evenly mixed.
From thebestcakerecipes.com


BEST BLUEBERRY MUFFINS - ONCE UPON A CHEF
In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract.
From onceuponachef.com


LEMON BLUEBERRY CUPCAKES - BAKER BY NATURE
2016-05-13 Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside. In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside.
From bakerbynature.com


LEMON BLUEBERRY CUPCAKES - BUBBAPIE
Preheat oven to 350 degrees F and line a muffin pan with paper liners. In a small bowl, sift together flour, baking powder, baking soda and salt. In a separate bowl, whisk eggs and sugar until creamy. Add vegetable oil and whisk some more. Add lemon juice and zest and mix.
From bubbapie.com


BLUEBERRY CUPCAKES | THM: S - NORTHERN NESTER
Add in cooled, melted butter, sour cream, xylitol, and vanilla extract . Mix thoroughly. Stir coconut flour, almond flour, and baking powder together and add to wet ingredients, stirring until well combined. Fold in blueberries. Scoop batter into the lined-muffin tin and bake at 350 F for 20 minutes, or until a toothpick comes out clean.
From northernnester.com


BUTTERMILK BLUEBERRY MUFFINS (VIDEO) - VERONIKA'S KITCHEN
2021-04-17 Instructions. Preheat the oven to 400°F. Line a muffins tin with cupcake liners and set aside. In a large bowl, whisk together ½ cup melted butter and 1 cup granulated sugar. Add 1 cup buttermilk, 2 large eggs, and 1 tsp vanilla extract. Whisk until well combined.
From veronikaskitchen.com


BLUEBERRY BUCKLE CUPCAKES - EASY - CRUMBLE - RECIPE - EMILYFABULOUS
2020-01-28 Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners. In a mixing bowl combine the flour, baking powder, and salt and set aside. In another mixing bowl, beat butter and sugar until creamy. Add the egg and continue to beat until fluffy. Stir the vanilla into the milk in a separate bowl or container.
From emilyfabulous.com


BLUEBERRY CUPCAKES WITH CREAM CHEESE FROSTING - COOKED BY JULIE
2020-02-09 Fold in the fresh blueberries. Fill each cupcake liner about 3/4's of the way full. Bake the cupcakes for 17 minutes or until fully cooked through. Let the cupcakes cool completely before frosting. To make the frosting, mix the unsalted butter and cream cheese for 2-3 minutes. Add the vanilla extract and powdered sugar.
From cookedbyjulie.com


BLUEBERRY GOOEY BUTTER CAKE - RECIPE GIRL
2015-07-30 Preheat the oven to 350 degrees F. Spray a 13x9-inch pan with nonstick spray. In a large bowl, use an electric mixer to combine the cake mix, 1 egg and 1 stick of melted butter until well combined. Pat the mixture into the bottom of the prepared pan. In a separate large bowl, use an electric mixer to beat the cream cheese until smooth.
From recipegirl.com


RED, WHITE AND BLUEBERRY CUPCAKES - BAKER BY NATURE
2019-05-20 In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese and butter on medium-speed until completely smooth; about 2 minutes.
From bakerbynature.com


BUTTERY LEMON BLUEBERRY CAKE - INSPIRED TASTE
Bake Cake. Spread about 1/3 of the batter in the bottom of the prepared baking pan. Fold in all but a handful of the blueberries to the remaining batter left in the bowl. Layer the blueberry-batter mixture on top of the batter already in the baking pan. Smooth the top then scatter remaining blueberries over the batter.
From inspiredtaste.net


EASY BLUEBERRY CUPCAKES - HOLLY'S CHEAT DAY
In a small separate bowl place your blueberries and sugar and mix together, then add half of your blueberries into your batter, mix then add the other half. Using an ice cream scoop, fill your cupcakes 3/4 of the way full and bake for 18-20 minutes (I took mine out at 19). Let cupcakes cool completely.
From hollyscheatday.com


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