White Chocolate Blueberry Cupcakes

Hello, my dear food enthusiasts! From my kitchen to yours, I’m thrilled to bring you a recipe that marries the lush sweetness of white chocolate with the tangy burst of blueberries in one incredible cupcake. I can’t express enough how grateful I am to share this delightful creation with you. If you’re anything like me, you know that a perfect cupcake isn’t just a treat; it’s a whole experience, wrapped up in cute paper liners and topped with a swirl of frosting!

Ingredients

To get started on these mouth-watering White Chocolate Blueberry Cupcakes, you’ll need:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh blueberries
• 1 cup white chocolate chips

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1/2 cup white chocolate, melted and cooled

How to Make White Chocolate Blueberry Cupcakes

Let’s dive into the joy of baking these goodies:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to get ready for the batter.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a larger bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. This ensures everything blends beautifully.
5. Fold in the blueberries and white chocolate chips with a gentle hand.
6. Divide the batter among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Then, let them cool completely because good things come to those who wait!

For the Frosting:

1. Beat together the butter and powdered sugar until smooth.
2. Mix in the vanilla extract and heavy cream, then fold in the melted white chocolate until well combined.
3. Frost the cooled cupcakes and, if you like, decorate with additional blueberries and white chocolate chips.

Helpful Tips

• Do not overmix the batter; stir until just combined to keep your cupcakes light and fluffy.
• Fresh blueberries are the best for this recipe, but if you’re in a pinch, frozen (unthawed) can also work.

Substitutions/Variations

• Dairy-Free Alternatives: Use plant-based milk and butter, and dairy-free chocolate chips.
• Flavor Twists: Add a hint of lemon zest to the batter for a fresh, zesty flavor.

Frequently Asked Questions

1. Can I use frozen blueberries? Yes, but make sure not to thaw them as they can turn the batter soggy.
2. Can I make these cupcakes ahead of time? Absolutely! Bake the cupcakes a day in advance, but frost them the day you plan to serve for best results.

Storage Instructions

Store these cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.

More Relevant Recipes

If you loved these, you might also enjoy:

• Honey Bun Brownies Recipe
• Chocolate Mousse Cake

Thank you for joining me in the kitchen today! I hope you enjoy baking and indulging in these White Chocolate Blueberry Cupcakes as much as I do. Remember, each cupcake comes with a promise of a smile, so bake, share, and enjoy!

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