White Chocolate Blueberry Cupcakes: A Sweet and Fruity Delight

White Chocolate Blueberry Cupcakes are a delightful treat that combines the rich, creamy flavor of white chocolate with the sweet, tart burst of fresh blueberries. These cupcakes are perfect for any occasion, from birthdays to casual gatherings, and are sure to impress with their beautiful presentation and delicious taste.

Equipment:

• Muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer
• Spatula
• Oven

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh or frozen blueberries

For the White Chocolate Frosting:

• 4 oz white chocolate, chopped
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the Cupcake Batter:
   • In a medium bowl, whisk together flour, baking powder, and salt.
   • In a large bowl, cream together the butter and sugar until light and fluffy.
   • Beat in the eggs one at a time, then add the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
   • Gently fold in the blueberries.
3. Bake the Cupcakes:
   • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
   • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
4. Prepare the White Chocolate Frosting:
   • Melt the white chocolate in a microwave-safe bowl or over a double boiler, stirring until smooth. Allow to cool slightly.
   • In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.
   • Mix in the melted white chocolate and vanilla extract. Add the heavy cream, one tablespoon at a time, until the frosting reaches the desired consistency.
5. Frost the Cupcakes:
   • Once the cupcakes are completely cool, frost them with the white chocolate frosting using a spatula or piping bag.

Tips:

• For extra flavor, you can add a teaspoon of lemon zest to the cupcake batter.
• Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

White Chocolate Blueberry Cupcakes are a delightful and elegant treat that’s perfect for any celebration. With their tender crumb, juicy blueberries, and rich white chocolate frosting, they’re sure to be a favorite among friends and family.

White Chocolate Blueberry Cupcakes

White Chocolate Blueberry Cupcakes are a delightful treat that combines the rich, creamy flavor of white chocolate with the sweet, tart burst of fresh blueberries.

Print Recipe Pin Recipe

Equipment

• Muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer
• Spatula
• Oven

Ingredients

  

• For the Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh or frozen blueberries
• For the White Chocolate Frosting:
• 4 oz white chocolate chopped
• 1/2 cup unsalted butter softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream

Instructions

 

• Preheat the Oven:
• Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• Prepare the Cupcake Batter:
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then add the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
• Gently fold in the blueberries.
• Bake the Cupcakes:
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
• Prepare the White Chocolate Frosting:
• Melt the white chocolate in a microwave-safe bowl or over a double boiler, stirring until smooth. Allow to cool slightly.
• In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.
• Mix in the melted white chocolate and vanilla extract. Add the heavy cream, one tablespoon at a time, until the frosting reaches the desired consistency.
• Frost the Cupcakes:
• Once the cupcakes are completely cool, frost them with the white chocolate frosting using a spatula or piping bag.

Notes

For extra flavor, you can add a teaspoon of lemon zest to the cupcake batter.
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.