Are you tired of flat, dense cupcakes that fall short of your baking dreams? Get ready to elevate your dessert game with these mouthwatering High Altitude Blueberry Cupcakes that will make your taste buds soar! Whether you're a mountain dweller or just looking for a foolproof recipe that conquers the challenges of high-elevation baking, these cupcakes are your ticket to bakery-worthy delights that are bursting with juicy blueberries and incredible flavor.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and adjust the rack to the center position. Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to ensure even distribution of leavening agents.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes. This helps incorporate air and create a tender crumb.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing on low speed just until combined. Be careful not to overmix.
- Gently fold in the fresh blueberries, taking care not to crush them. For high altitude baking, reduce the sugar slightly and add an extra 1-2 tablespoons of flour to prevent over-rising.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with your favorite buttercream or enjoy as is. Optional: dust with powdered sugar or top with additional fresh blueberries.
Tips
- Altitude Adjustments: At higher elevations, reduce sugar by 1-2 tablespoons and add extra flour to prevent over-rising and maintain the perfect cupcake structure.
- Moisture is Key: High altitude can dry out baked goods quickly, so be careful not to overbake. Check your cupcakes a few minutes earlier than the recipe suggests.
- Gentle Mixing: Mix your batter gently and just until combined to prevent tough, dense cupcakes. Overmixing can lead to a heavy texture at high altitudes.
- Blueberry Protection: Toss your fresh blueberries in a light coating of flour before folding into the batter to prevent them from sinking to the bottom of the cupcakes.
- Accurate Measurements: Use precise measuring tools and level off dry ingredients to ensure the perfect balance of ingredients, which is crucial for high altitude baking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg
