blueberry apple cupcakes
Prep time
Cook time
Total time
Serves: 12 cupcakes
Dry ingredients
  • 1½ c. flour (2 tbsp. removed)
  • 2 tbsp. cornstarch
  • 1½ tsp. baking powder
  • pinch of salt
Wet ingredients
  • 1 stick of unsalted butter (8 tbsp.) softened
  • ¾ c. sugar
  • 2 eggs
  • ½ tsp. vanilla
  • ¾ c. buttermilk
  • 1 c. blueberries (fresh or frozen)
  • 2 small red apples (unpeeled), thinly sliced
  • 2 tbsp. sanding sugar
  1. Preheat your oven to 350 F. Line a muffin tin with baking cups.
  2. Measure out 1½ c. of flour, making sure to remove 2 tablespoons.
  3. In a large bowl combine all of the dry ingredients. Sift no less than 3 times, 5 times for best results! Set aside.
  4. In an electric stand mixer, add the softened butter and sugar. Cream together until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl.
  5. Add the eggs, 1 at a time and beat until well incorporated.
  6. Add the vanilla.
  7. Working in batches, and the buttermilk and dry ingredients. Mix until incorporated.
  8. Fill each baking cup about ⅔ full. Top with blueberries and about 3 apple slices, tucking them gently into the batter.
  9. Sprinkle with sanding sugar.
  10. Bake in the center of the oven for about 25- 30 minutes or until a toothpick comes out clean when inserted.
  11. 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 by The Clever Carrot at