Go Back
Welcome to the delightful world of baking, where sweet aromas and satisfying textures come together in perfect harmony. If you’re looking to elevate your dessert game, you’ve landed in the right place. Today, we are diving into a scrumptious recipe for White Chocolate Blueberry Cupcakes. These treats beautifully marry the creamy sweetness of white chocolate with the tartness of fresh blueberries, creating a cupcake that is not only visually stunning but also bursting with flavor. Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes are sure to impress family and friends alike.

White Chocolate Blueberry Cupcakes

Indulge in the perfect baking adventure with these White Chocolate Blueberry Cupcakes! This delightful recipe combines the creamy sweetness of white chocolate with the tart burst of fresh blueberries, creating a fluffy, flavorful treat that's perfect for any occasion. Whether you're celebrating or simply satisfying your sweet tooth, these cupcakes are sure to impress. Click through to explore the step-by-step guide and make your own delicious batch today!
Print Recipe Pin Recipe

Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 tsp vanilla extract

½ cup buttermilk

1 cup fresh blueberries (or frozen, thawed)

½ cup white chocolate chips

For the Frosting:

1 cup unsalted butter, softened

3-4 cups powdered sugar (adjust for sweetness)

2 oz white chocolate, melted and cooled

1 tsp vanilla extract

2 tbsp heavy cream (adjust for consistency)

Fresh blueberries for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

    Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined. Do not overmix.

            Fold in Blueberries and Chocolate: Gently fold in the fresh blueberries and white chocolate chips until evenly distributed throughout the batter.

              Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full.

                Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Prepare the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, mixing in the melted white chocolate and vanilla. Adjust the consistency with heavy cream until smooth and spreadable.

                    Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost them with the white chocolate frosting using a piping bag or a spatula.

                      Garnish: Top each frosted cupcake with a few fresh blueberries for decoration.

                        Enjoy: Serve the cupcakes to family and friends or store them in an airtight container for up to 3 days!

                          Prep Time: 30 mins | Total Time: 1 hr | Servings: 12 cupcakes