Description
Delight in these moist and fluffy White Chocolate Blueberry Cupcakes, featuring a luscious cream cheese and white chocolate frosting. Bursting with fresh blueberries and a hint of vanilla, these cupcakes are perfect for any occasion, combining sweet and tangy flavors with a creamy finish.
Ingredients
Scale
Cupcake Batter
- 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 whole milk
- 1/2 cup white chocolate chips (melted and slightly cooled)
- 3/4 cup fresh or frozen blueberries (tossed in 1 teaspoon flour)
- Additional white chocolate chips or blueberries for garnish (optional)
Frosting
- 1/2 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 ounces white chocolate (melted and cooled)
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake crumb.
- Add Eggs and Flavoring: Incorporate the eggs one at a time, mixing thoroughly after each addition to maintain batter consistency. Then stir in the vanilla extract and melted white chocolate for a rich flavor boost.
- Combine Wet and Dry Ingredients: Alternate adding the dry flour mixture and whole milk to the wet ingredients, beginning and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
- Fold in Blueberries: Gently fold the floured blueberries into the batter carefully to distribute them evenly without breaking.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring the frosting doesn’t melt.
- Prepare Frosting: Beat the softened butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, vanilla extract, melted white chocolate, and a pinch of salt. Continue beating until the frosting is fluffy and well combined.
- Frost and Garnish: Once the cupcakes are completely cool, pipe or spread the frosting evenly on top. Garnish with additional white chocolate chips or fresh blueberries if desired.
Notes
- Frozen blueberries can be used directly in the batter—do not thaw to prevent excess moisture.
- Tossing blueberries in flour helps keep them suspended in the batter and prevents sinking.
- Store frosted cupcakes in the refrigerator and let them come to room temperature before serving for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 34g
- Sodium: 125mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
