Categories: Desserts
Ingredients
- 1/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 1/2 cups fresh blueberries
Directions
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Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
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In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, vegetable oil, and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth. Stir in the blueberries.
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Fill baking cups about 2/3 full and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting.