Go Back

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.