Light vanilla cupcakes topped with blueberry buttercream, fresh berries, and floral accents

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🌸 Ingredients

For the Vanilla Cupcakes (makes ~12 cupcakes):

• 1 1/2 cups (190g) all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup (115g) unsalted butter, softened

• 3/4 cup (150g) granulated sugar

• 2 large eggs, room temperature

• 1/2 cup (120ml) whole milk

• 1/4 cup (60ml) sour cream or plain yogurt

• 2 tsp pure vanilla extract

For the Blueberry Buttercream:

• 1 cup (230g) unsalted butter, softened

• 3–3.5 cups (360–420g) powdered sugar, sifted

• 1/3 cup (80ml) blueberry puree (fresh or thawed from frozen)

• 1 tsp vanilla extract

• Blue food coloring (optional, for that pastel sky-blue hue)

Toppings:

• Fresh blueberries

• Optional: Blackberries, edible pearls, daisy flowers (non-toxic or made of sugar), edible glitter

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👩‍🍳 Instructions

1. Bake the Cupcakes:

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

• In a medium bowl, whisk together flour, baking powder, and salt.

• In a large bowl, beat butter and sugar until pale and fluffy (about 2–3 mins).

• Add eggs one at a time, beating well after each. Stir in vanilla.

• Mix in sour cream. Then alternate adding flour mixture and milk, beginning and ending with flour.

• Divide batter evenly into liners (about 3/4 full).

• Bake 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.

2. Make the Blueberry Buttercream:

• Beat butter on medium-high until creamy (2–3 minutes).

• Add blueberry puree and vanilla, then slowly beat in powdered sugar until fluffy.

• If desired, tint with a drop of blue food coloring.

3. Frost & Decorate:

• Pipe buttercream in tall swirls using a large star tip.

• Garnish with fresh blueberries, edible pearls, and daisy petals (or sugar flowers).

• Optional: sprinkle with edible glitter for extra charm.

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🌼 Serve and Enjoy!

These dreamy cupcakes are perfect for garden parties, birthdays, or just to brighten your day.