Description
Delight your taste buds with these White Chocolate Blueberry Cupcakes that are a perfect blend of sweet white chocolate and juicy blueberries topped with a creamy frosting.
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup white chocolate chips (melted and slightly cooled)
- ¾ cup fresh or frozen blueberries (tossed with 1 teaspoon flour)
For the Frosting:
- ½ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 tablespoons blueberry jam or puree (optional swirl)
- white chocolate shavings or extra blueberries for garnish
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Mix in the melted white chocolate until smooth. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients, mixing just until combined. Gently fold in the floured blueberries.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together butter and cream cheese until smooth. Gradually add powdered sugar, then mix in vanilla and cream until fluffy. Swirl in blueberry jam or puree if using. Pipe or spread frosting onto cooled cupcakes and garnish with white chocolate shavings or fresh blueberries.
Notes
- If using frozen blueberries, do not thaw before adding to batter to prevent bleeding.
- The white chocolate can also be finely chopped instead of melted for a chunkier texture.
