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