White Chocolate Blueberry Cupcakes Recipe
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream or buttermilk
4 oz white chocolate (chopped into small pieces or use white chocolate chips)
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the White Chocolate Frosting:
6 oz white chocolate (chopped)
1 cup unsalted butter (room temperature)
3 cups powdered sugar (sifted)
1 tsp vanilla extract
1-2 tbsp milk (or as needed for desired consistency)
Instructions:
1. Preheat Oven & Prepare Pan:
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
2. Melt the White Chocolate for the Cupcakes:
In a heatproof bowl, melt the white chocolate. You can melt it in the microwave in 20-second intervals, stirring in between, or use a double boiler.
Once melted, set aside to cool slightly.
3. Make the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3 minutes).
Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
Add the melted white chocolate and mix until fully incorporated.
Gradually add the dry ingredients in two parts, alternating with the sour cream (or buttermilk), starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries, being careful not to overmix to avoid crushing them.
4. Fill the Cupcake Tin & Bake:
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
5. Make the White Chocolate Frosting:
Melt the white chocolate for the frosting, just as you did for the cupcakes. Let it cool to room temperature.
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, one cup at a time, beating until smooth.
Add the melted white chocolate and vanilla extract, and beat until the frosting is light and fluffy.
If the frosting is too thick, add a tablespoon of milk at a time until you reach the desired consistency.
6. Frost the Cupcakes:
Once the cupcakes are completely cool, frost them with the white chocolate frosting using a piping bag or a knife.
Optionally, top each cupcake with a few fresh blueberries or white chocolate shavings for extra decoration.
7. Serve & Enjoy!
Serve the cupcakes fresh and enjoy the creamy, sweet, and fruity flavors of white chocolate and blueberry.