Description
Delightful cupcakes combining the sweetness of white chocolate with tart fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh blueberries
- 1 cup white chocolate chips
- For the frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
- ½ cup white chocolate, melted and cooled
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl, beat the softened butter and sugar together until fluffy, about 3-4 minutes.
- Add the eggs, one at a time, ensuring each one is well incorporated before adding the next. Stir in the vanilla extract.
- Gradually mix in the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
- Gently fold in the fresh blueberries and white chocolate chips.
- Fill the cupcake liners about ⅔ full with the batter and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting them with the white chocolate buttercream.
Notes
For best results, toss blueberries in a tablespoon of flour before folding them into the batter to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, dessert, white chocolate, blueberries, baking, summer recipes