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Blueberry White Chocolate Cupcakes

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Delightful cupcakes combining white chocolate and fresh blueberries, perfect for any occasion.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 4 ounces white chocolate, melted and cooled
  • 1 cup fresh blueberries
  • 1 cup unsalted butter (for frosting), softened
  • 3 cups powdered sugar
  • 4 ounces white chocolate (for frosting), melted and cooled
  • 1–2 tablespoons heavy cream (for frosting)
  • Fresh blueberries (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then mix in the pure vanilla extract.
  4. Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
  5. Add the dry mixture to the wet ingredients, alternating with the milk, mixing until just combined.
  6. Fold in the melted white chocolate and fresh blueberries.
  7. Divide the batter among muffin cups, filling each about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Allow the cupcakes to cool completely before frosting.
  10. Beat the softened butter until creamy, then gradually add powdered sugar and melted white chocolate.
  11. Pipe the frosting onto the cooled cupcakes and garnish with fresh blueberries.

Notes

For best results, use fresh blueberries and avoid overmixing the batter.

Nutrition

Find it online: https://yummyfirst.com/blueberry-white-chocolate-cupcakes/