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“From the book Crazy About Cupcakes”
READY IN:
45mins
SERVES:
18-24
YIELD:
18-24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350. Insert liners into a medium cupcake pan.
  2. With an electric mixer on medium speed, cream the butter and sugar in a large bowl until fluffy, about 3-5 minute Add the eggs to the creamed mixture and beat well.
  3. In a separate bowl sift together the flour, baking powder and salt.
  4. Beat portions of the dry ingredients into the creamed mixture alternating with the milk. Mix for 3 minute With a spatula, fold in the vanilla and blueberries.
  5. Fill cupcake liners one-half to three-quarters full with batter. Bake 20-25 minute.

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