Name: fluffy cupcakes with apples & blueberries
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 1/2 cups unbleached all-purpose flour (2 tablespoons removed); 2 tablespoons cornstarch or arrowroot starch; 1 1/2 teaspoons baking powder; pinch of salt; 8 tablespoons unsalted butter, at room temperature; 3/4 cup granulated sugar; 2 large eggs; 1/2 teaspoon pure vanilla extract; 3/4 cup buttermilk; 1 cup blueberries ((fresh or frozen)); 2 small red apples, unpeeled, cored, thinly sliced ((honeycrisp work well)); 2 tablespoons sanding sugar

They may resemble muffins but they’re not. These Fluffy Cupcakes with Apples & Blueberries are light and airy with the perfect topping of fruit and crunchy sugar.

Kudos to Emilie at The Clever Carrot for this awesome recipe. If you’re not a fan of cupcakes, turn this into a cake in your spring form pan. Check out the details in the Recipe Notes.

What you’ll need to make your Fluffy Cupcakes with Apples & Blueberries…

Unbleached all-purpose flour
Cornstarch – or arrowroot starch
Baking powder
Salt
Unsalted butter – at room temperature
Granulated sugar
Large eggs
Pure vanilla extract
Buttermilk
Blueberries – fresh or frozen
Small red apples – honeycrisp work well
Sanding sugar

Let’s get started…

Preheat your oven to 350°F.
Line a muffin tin with baking cups – for the best presentation, use tulip cupcake liners.

Into a large bowl, measure out 1 1/2 cups of flour, making sure to remove 2 tablespoons.
Add the cornstarch along with the baking powder and salt – arrowroot starch can be used in place of cornstarch.
Give it a quick whisk to combine.

Sift no less than three times – I use a 3-cup hand-crank flour sifter for this task, but any fine mesh strainer would work.
For best results, sift a total of five times.
It is helpful to sift the flour mixture onto a large sheet of parchment paper.
That allows you to pick up the paper and pour the flour back into the bowl for each round of sifting.
Set the sifted flour aside.

In the bowl of an electric stand mixer, add the room temperature butter and sugar – this can also be done with your hand mixer.
Cream together until light and fluffy, for about 1 to 2 minutes.
Scrape down the sides of the bowl.
Add the eggs, one at a time and beat until well incorporated.
Add the vanilla.

Working in batches, add the buttermilk and dry ingredients alternately.
Mix until incorporated.

Fill each baking cup about 2/3 full.
Top with blueberries and about 3 apple slices, tucking them gently into the batter.

Sprinkle with sanding sugar.
Bake in the center of the oven for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Transfer to a wire rack to cool.

Your Fluffy Cupcakes with Apples & Blueberries are most delicious when served while still warm.

fluffy cupcakes with apples & blueberries

Be sure to take the time to sift your flour; it makes the cake light and airy.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12 cupcakes

Author Rosemary Stelmach

Ingredients

1 1/2 cups unbleached all-purpose flour (2 tablespoons removed)
2 tablespoons cornstarch or arrowroot starch
1 1/2 teaspoons baking powder
pinch of salt
8 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon pure vanilla extract
3/4 cup buttermilk
1 cup blueberries (fresh or frozen)
2 small red apples, unpeeled, cored, thinly sliced (honeycrisp work well)
2 tablespoons sanding sugar

Instructions

Preheat your oven to 350°F. Line a muffin tin with baking cups or tulip cupcake liners.
Into a large bowl, measure out 1 1/2 cups of flour, making sure to remove 2 tablespoons. Add the cornstarch (or arrowroot starch) along with the baking powder and salt. Give it a quick whisk to combine.
Sift no less than three times. For best results, sift a total of five times. It is helpful to sift the flour mixture onto a large sheet of parchment paper. That allows you to pick up the paper and pour the flour into the bowl. Set the sifted flour aside.
In the bowl of an electric stand mixer, add the room temperature butter and sugar. Cream together until light and fluffy, for about 1 to 2 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time and beat until well incorporated. Add the vanilla. Working in batches, add the buttermilk and dry ingredients alternately. Mix until incorporated.
Fill each baking cup about 2/3 full. Top with blueberries and about 3 apple slices, tucking them gently into the batter. Sprinkle with sanding sugar.
Bake in the center of the oven for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.To turn this recipe into a cake, lightly grease a 9-inch spring form pan. Bake for about 45-55 minutes or until a toothpick comes out clean when inserted. Cool on a wire rack before serving.

Recipe Notes

Instead of cupcakes, this recipe can be baked as a cake. Pour the prepared batter into a lightly greased 9-inch spring form pan. Arrange the blueberries and apple slices evenly over the surface, followed by an even sprinkling of the sanding sugar.

Bake for about 45 to 55 minutes or until a toothpick comes out clean when inserted in the center. Cool on a wire rack before serving.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.