White Chocolate Blueberry Cupcakes (Printable Version)
Moist, fluffy treats with fresh blueberries and white chocolate chips topped with creamy white chocolate buttercream.
# Ingredients:
→ Cupcake Base
01 -
190g all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon salt
04 -
115g unsalted butter, softened
05 -
200g granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
120ml milk
09 -
150g fresh blueberries
10 -
170g white chocolate chips
→ Frosting
11 -
115g unsalted butter, softened
12 -
250g powdered sugar
13 -
½ teaspoon vanilla extract
14 -
30ml heavy cream
15 -
85g white chocolate, melted and cooled
# Steps:
01 -
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt.
03 -
In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
04 -
Beat in the eggs one at a time, then stir in the vanilla extract.
05 -
Gradually add the flour mixture to the butter mixture, alternating with milk, starting and ending with the flour mixture. Mix just until incorporated.
06 -
Gently fold in the blueberries and white chocolate chips until evenly distributed.
07 -
Divide batter among cupcake liners, filling each about ⅔ full.
08 -
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
09 -
Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10 -
Beat the butter and powdered sugar together until smooth and fluffy.
11 -
Add vanilla extract and heavy cream, then fold in the melted white chocolate until fully incorporated.
12 -
Pipe or spread frosting onto cooled cupcakes and decorate with extra blueberries and white chocolate chips if desired.
# Notes:
01 -
For best results, do not overmix the batter. Use fresh blueberries for the best flavor, and a piping bag for a professional frosting finish.