Description
White Chocolate Blueberry Cupcakes blend the sweetness of white chocolate with the tartness of fresh blueberries, creating a moist and flavorful dessert. Perfect for celebrations or everyday indulgence, these easy-to-make cupcakes are a hit for all occasions.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips
- 1 1/2 cups powdered sugar
- 2 tbsp heavy cream
- 1/4 cup melted white chocolate (cooled, for frosting)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: Cream butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, followed by vanilla extract.
- Combine Mixtures: Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined.
- Fold in Add-ins: Gently fold in blueberries and white chocolate chips.
- Fill and Bake: Fill cupcake liners 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool: Cool completely before frosting.
- Prepare Frosting: Beat softened butter and powdered sugar. Mix in vanilla, heavy cream, and cooled melted white chocolate.
- Frost Cupcakes: Frost cupcakes and garnish as desired.
Notes
- Toss blueberries in flour to prevent sinking.
- Substitute fresh blueberries with frozen ones if needed (do not thaw).
- Chopped white chocolate can replace white chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
