Description
These White Chocolate Blueberry Cupcakes are a delightful combination of moist vanilla cupcakes, juicy blueberries, and a creamy white chocolate frosting. The balance of tart berries and sweet, rich white chocolate makes them a perfect treat for any occasion, from brunches to special celebrations!
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh or frozen blueberries (tossed with 1 tbsp flour)
- ½ cup white chocolate chips, chopped
For the White Chocolate Frosting:
- ¾ cup white chocolate chips melted and slightly cooled
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- Pinch of salt
For Garnish (Optional):
- Extra blueberries
- White chocolate shavings
- Dusting of powdered sugar
Instructions
Step 1: Prepare the Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add flour mixture and milk, starting and ending with flour. Mix until just combined.
- Fold in blueberries and white chocolate chips gently.
- Fill cupcake liners about ¾ full.
Step 2: Bake the Cupcakes
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the White Chocolate Frosting
- In a bowl, beat butter until smooth and creamy.
- Add powdered sugar, beating until combined.
- Pour in melted white chocolate, vanilla extract, heavy cream, and salt. Beat until fluffy.
Step 4: Frost and Garnish
- Pipe or spread frosting over cooled cupcakes.
- Top with blueberries and white chocolate shavings for extra flair.
Notes
- Use fresh or frozen blueberries: If using frozen, don’t thaw before adding to the batter.
- For extra flavor, add a pinch of lemon zest to the batter.
- Storage: Keep cupcakes in an airtight container at room temperature for 1-2 days, or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American