Mini Blueberry Cakes
Tender mini cakes studded with juicy blueberries, topped with a simple white frosting and a sprinkle of chocolate pieces. A quick and delightful treat for any time of day.
- Total time
- 35 min
- Servings
- 24
- Calories
- 120
- Protein
- 2g
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- ¾ cup sugar
- 2 large eggs
- ½ cup milk
- 1 cup blueberries
Instructions
- 1
Preheat oven to 350°F. Grease a 24-cup mini muffin tin. In a bowl, whisk together 1.5 cups flour, 1.5 tsp baking powder, and 0.25 tsp salt.
- 2
In a large bowl, beat 0.5 cup softened butter and 0.75 cup sugar until light and fluffy, about 3 minutes. Add 2 eggs one at a time, beating well after each.
- 3
Add the flour mixture and 0.5 cup milk alternately, starting and ending with flour, mixing until just combined. Gently fold in 1 cup blueberries.
- 4
Spoon batter into prepared mini muffin cups, filling each about 3/4 full. Bake until a toothpick inserted comes out clean, 12-15 minutes. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- 5
For the frosting, beat 1 cup powdered sugar with 2 tbsp softened butter and 1-2 tbsp milk until smooth. Spread over cooled cakes and sprinkle with chocolate chips if desired.
Tools you’ll need
- mini muffin tin
- mixing bowls
- whisk
- electric mixer
- wire rack
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