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American Heart Association Joins Forces with Eggland’s Best to Inspire Healthy at Home Cooking Read More
Use the freshest, in-season berries for this delicious sweet treat.
Make This Recipe
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 2 Eggland's Best eggs (large)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup lowfat buttermilk
- 3/4 cup fresh blueberries
- 3/4 fresh strawberries, stems removed & sliced
Preheat oven to 350 degrees F; line 2 12-cup muffin tins with paper liners and set aside.
Sift flour, salt, and baking powder together and set aside.
Using an electric mixer, beat butter and sugar until light and fluffy, approximately 1-2 minutes. Add vanilla extract and mix just to incorporate.
Add eggs one at a time, mixing well after each egg is added.
Add flour mixture and milk alternately, mixing well after each addition until all ingredients are incorporated and blended well.
Fold in blueberries and strawberries, and stir to combine well.
Fill muffin liners 2/3 full with batter. Bake for 15-20 minutes or until cupcakes are golden and a toothpick inserted in the center of the cupcakes comes out clean.
Top with your favorite whipped topping and additional fresh fruit.
Information per Serving
||6g (33% calories from fat)