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White Chocolate Blueberry Cupcakes Recipe

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4.8 from 52 reviews

These White Chocolate Blueberry Cupcakes are moist and fluffy treats bursting with fresh blueberries and smooth white chocolate flavor. Topped with a creamy white chocolate buttercream frosting and garnished with fresh blueberries, they make a perfect dessert for any occasion.

Ingredients

Scale

Cupcake Batter

  • 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

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

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cupcake texture.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even incorporation, followed by the pure vanilla extract for flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with whole milk. Mix gently until just combined to avoid overmixing and tough cupcakes.
  6. Add White Chocolate: Stir in the melted white chocolate until the batter is smooth and uniform, adding a rich flavor and moisture.
  7. Fold in Blueberries: Gently fold the fresh blueberries into the batter to prevent them from breaking and ensure they are evenly distributed.
  8. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  9. Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  10. Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting to prevent melting the frosting.
  11. Prepare Buttercream Frosting: In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar and continue mixing until fluffy.
  12. Add White Chocolate to Frosting: Stir in the melted white chocolate until the frosting has a velvety, glossy texture.
  13. Adjust Frosting Consistency: If the frosting is too thick, add 1-2 tablespoons of heavy cream to achieve the desired consistency for piping.
  14. Frost the Cupcakes: Transfer frosting to a piping bag fitted with a decorative tip and pipe swirls or rosettes onto the cooled cupcakes.
  15. Garnish: Top each frosted cupcake with a few fresh blueberries for a burst of color and fresh flavor.

Notes

  • Use fresh blueberries for best flavor and texture; frozen blueberries can be used but may alter the batter consistency.
  • Ensure the melted white chocolate is fully cooled before adding to avoid curdling the batter or frosting.
  • Do not overmix the batter once the dry ingredients are added to maintain cupcake tenderness.
  • Adjust frosting thickness by adding more or less heavy cream based on climate and preference.
  • Store cupcakes in an airtight container, refrigerated if frosted, for up to 3 days for freshness.

Keywords: white chocolate blueberry cupcakes, blueberry cupcakes, white chocolate cupcakes, buttercream frosting, easy cupcake recipe, homemade cupcakes

Find it online: https://freshrecipehub.com/white-chocolate-blueberry-cupcakes-recipe/