Mini Blueberry Cakes

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.