Description
Indulge in these delightful White Chocolate Blueberry Cupcakes that are a perfect blend of sweetness and fruitiness. Moist vanilla cupcakes studded with white chocolate chips and blueberries, topped with a luscious white chocolate frosting.
Ingredients
Scale
Cupcake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup white chocolate chips
- 3/4 cup fresh or frozen blueberries (tossed in 1 teaspoon flour)
Frosting:
- 4 oz white chocolate (melted and cooled)
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream Butter & Sugar: In a separate bowl, cream butter and sugar, then add eggs and vanilla.
- Combine Wet & Dry: Alternate adding flour mixture and milk to wet ingredients. Fold in white chocolate and blueberries.
- Bake: Divide batter, bake for 18–22 minutes, then cool.
- Make Frosting: Beat butter, mix in white chocolate, add sugar and vanilla, then adjust consistency with milk.
- Frost Cupcakes: Frost cooled cupcakes and garnish as desired.
Notes
- Tossing blueberries in flour prevents sinking.
- For a tangy twist, add lemon zest to batter or frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 25g
- Sodium: 115mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
