Introduction

These White Chocolate Blueberry Cupcakes combine the sweetness of creamy white chocolate with the fresh burst of blueberries. Perfectly moist and topped with a luscious white chocolate buttercream, they make a delightful treat for any occasion.

A close-up view of a blueberry cupcake with three clear layers visible: the bottom layer is a golden cake speckled with small blueberries, the middle layer is a swirl of white creamy frosting spiraled thickly, and the top layer features a drizzle of deep purple blueberry sauce flowing down the frosting and a cluster of fresh blueberries placed at the peak. The cupcake is in a white paper liner. Two more similar cupcakes are blurred in the background on a white marbled surface, with a few loose blueberries scattered around. A woman's hand is reaching in from the left side, partially visible near an opened cupcake with purple-stained crumbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
4 ounces white chocolate, melted and cooled
1 cup fresh blueberries
For the White Chocolate Buttercream Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
4 ounces white chocolate, melted and cooled
1-2 tablespoons heavy cream
Fresh blueberries, for garnish

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, then add the pure vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, mixing until just combined.
Step 6: Stir in the melted white chocolate until the batter is smooth and uniform.
Step 7: Gently fold in the fresh blueberries to distribute them evenly throughout the batter.
Step 8: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Step 9: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Remove the cupcakes from the oven and let them cool completely before frosting.
Step 11: For the frosting, beat the softened butter in a large bowl until smooth and creamy.
Step 12: Gradually add the powdered sugar, beating until well combined and fluffy.
Step 13: Stir in the melted white chocolate until the frosting is velvety and glossy.
Step 14: If the frosting is too thick, add 1-2 tablespoons of heavy cream to reach your desired consistency.
Step 15: Transfer the frosting to a piping bag fitted with a decorative tip and pipe onto the cooled cupcakes.
Step 16: Garnish each cupcake with a few fresh blueberries for a pop of color and freshness.

Tips & Variations

Use frozen blueberries if fresh are not available, but do not thaw them to prevent the batter from turning purple.
For added texture, sprinkle some chopped white chocolate chips into the batter before baking.
Try substituting the whole milk with buttermilk for a tangier flavor and even moister cupcakes.
To make the frosting extra smooth, ensure the melted white chocolate is cooled but still pourable before mixing it in.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. Leftover cupcakes can also be frozen without frosting for up to 2 months; thaw completely before frosting and serving.

How to Serve

A blueberry cupcake sits on a white marbled surface, with the cupcake wrapper showing a yellow and purple pattern from the baked blueberries inside. The cupcake has one base layer of moist yellow cake with blueberry bits visible. On top is a thick swirl of smooth white cream frosting, layered twice in a spiral pattern. The frosting is drizzled with dark purple blueberry sauce that runs down some swirls. A small pile of fresh whole blueberries is stacked on the peak of the frosting. Around the main cupcake are a few scattered loose blueberries and part of a bitten cupcake showing the purple blueberry interior and yellow cake crumb. In the background, there are more similar cupcakes blurred out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white chocolate chips instead of melting white chocolate?

Yes, you can substitute white chocolate chips by melting them gently over a double boiler. Just ensure they are completely smooth and cooled before adding to the batter or frosting.

How do I prevent the blueberries from sinking to the bottom?

Lightly toss the blueberries in a small amount of flour before folding them into the batter. This helps suspend them evenly and prevents sinking during baking.