1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cups milk, at room temperature
2 cups fresh blueberries, plus more for garnish
2 cups heavy cream
1/4 cup powdered sugar, sifted

Heat oven to 350 F. Line standard or mini muffin tins with paper liners.

In a medium bowl, whisk together the flours, baking powder and salt.

In a large bowl, use an electric mixer on medium-high to cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in the vanilla.

Reduce mixer speed to low. Add flour mixture in three batches, alternating with two additions of the milk, and beating until combined after each. Fold in the blueberries by hand.

Divide batter evenly among lined cups, filling each three-quarters full. Bake in preheated oven, rotating pans halfway through, until pale golden, about 25 minutes for standard and 15 minutes for mini.

Transfer pans to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in air-tight containers.

To make whipped cream, in a large bowl whisk the heavy cream until soft peaks form. Add the powdered sugar, then whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, for up to 3 hours.

To finish, dollop cupcakes with whipped cream and garnish with berries. Serve immediately.

Makes 30 standard or 60 mini cupcakes.

— Recipe from "Martha Stewart's Cupcakes" by Martha Stewart Living (Clarkson Potter, 2009)