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Blueberry White Chocolate Cupcakes

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Delicious and fluffy cupcakes combining fresh blueberries and creamy white chocolate, topped with lush frosting.

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 a 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 add vanilla extract.
  4. Whisk together the flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk.
  6. Mix until just combined, then stir in the melted white chocolate.
  7. Fold in the fresh blueberries gently.
  8. Divide the batter evenly among muffin cups, filling each about two-thirds full.
  9. Bake for 18-20 minutes, or until a toothpick comes out clean.
  10. Allow to cool completely before frosting.
  11. Beat softened butter for the frosting until creamy, then gradually add powdered sugar.
  12. Stir in melted white chocolate and adjust consistency with heavy cream as needed.
  13. Pipe the frosting onto cooled cupcakes and garnish with fresh blueberries.

Notes

Ensure ingredients are at room temperature for best results. For extra flavor, add a squeeze of lemon juice to the batter.

Nutrition

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