White Chocolate Blueberry Cupcakes Recipe

White chocolate and blueberries make a dreamy combination, and these cupcakes bring out the best of both flavors. The moist, fluffy base is studded with fresh blueberries and topped with a luscious white chocolate frosting. Perfect for celebrations or simply as a sweet treat, these cupcakes are sure to impress!

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 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 (if frozen, do not thaw)
• 1/2 cup white chocolate chips

For the frosting:

• 1/2 cup unsalted butter, softened
• 4 oz white chocolate, melted and slightly cooled
• 2 cups powdered sugar
• 2–3 tbsp heavy cream or milk
• 1/2 tsp vanilla extract

Equipment

• Muffin tin
• Cupcake liners
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Piping bag or spatula (for frosting)

Instructions

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix the dry ingredients:
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. Prepare the batter:
   In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine wet and dry ingredients:
   Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
5. Add blueberries and chocolate:
   Gently fold in the blueberries and white chocolate chips. Be careful not to overmix.
6. Bake the cupcakes:
   Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
7. Make the frosting:
   In a mixing bowl, beat the butter until smooth. Gradually add the powdered sugar, melted white chocolate, vanilla, and cream, beating until fluffy and spreadable. Add more cream if needed to reach your desired consistency.
8. Frost the cupcakes:
   Use a piping bag or a spatula to frost the cooled cupcakes. Garnish with additional blueberries or white chocolate shavings if desired.

Tips

• Toss blueberries in flour: Coat the blueberries lightly with flour before folding them into the batter to prevent them from sinking to the bottom.
• Substitute heavy cream: Milk can be used in place of heavy cream for a lighter frosting.
• Make ahead: These cupcakes can be stored in an airtight container for up to 3 days.

White chocolate blueberry cupcakes are a decadent yet fresh treat that combines the rich sweetness of white chocolate with the tangy burst of blueberries. These easy-to-make cupcakes are perfect for parties, brunches, or simply treating yourself to something delicious. Enjoy every bite!