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White Chocolate Blueberry Cupcakes: A Deliciously Sweet Treat for Any Occasion


  • Author: Lily
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Description

Indulge in these fluffy white chocolate blueberry cupcakes, featuring fresh blueberries and a luscious white chocolate frosting. Ideal for any celebration!


Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup fresh blueberries (or frozen, if fresh are not available)
  • 1 cup white chocolate chips
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • ½ cup white chocolate chips (for frosting)
  • 2 tablespoons heavy cream (or milk)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (3-4 minutes).
  4. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
  5. Alternate adding dry ingredients and buttermilk, mixing until just combined.
  6. Gently fold in blueberries and white chocolate chips.
  7. Line a muffin tin with cupcake liners or grease with butter/non-stick spray.
  8. Fill each liner about two-thirds full with batter.
  9. Tap the muffin tin on the counter to remove air bubbles.
  10. Bake in the preheated oven for 18-20 minutes, checking for doneness with a toothpick.
  11. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  12. Melt white chocolate chips in a microwave-safe bowl in 30-second intervals until smooth.
  13. Beat softened butter until creamy (2-3 minutes).
  14. Gradually add powdered sugar, mixing on low speed until combined, then beat until fluffy.
  15. Add melted white chocolate, heavy cream, and vanilla extract, mixing until smooth.
  16. Frost cooled cupcakes and decorate as desired.

Notes

  • For a richer flavor, consider using dark chocolate chips instead of white chocolate.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes