Introduction

These White Chocolate Blueberry Cupcakes combine the creamy sweetness of white chocolate with the fresh burst of blueberries in every bite. Perfect for any occasion, they are moist, tender, and topped with a luscious white chocolate buttercream frosting. A delightful treat that’s easy to make and sure to impress.

A vanilla cupcake with a single light golden base wrapped in a white paper liner, topped with two swirled layers of creamy white and soft purple frosting, creating a smooth, slightly rippled texture. On top, three fresh blueberries and a bright green leaf sit in the center, surrounded by small purple edible flower petals scattered delicately around the frosting. The cupcake rests on a white marbled surface, with more blueberries scattered in the background and a blurred glimpse of other similar cupcakes. 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
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, followed by 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 until evenly distributed throughout the batter.
Step 8: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 9: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Remove cupcakes from the oven and let cool completely before frosting.
Step 11: To make the frosting, beat the softened butter in a large bowl until smooth and creamy.
Step 12: Gradually add the powdered sugar, mixing 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 heavy cream one tablespoon at a time until desired consistency is reached.
Step 15: Transfer the frosting to a piping bag fitted with a decorative tip and pipe onto cooled cupcakes.
Step 16: Garnish each cupcake with fresh blueberries for a pop of color and freshness.

Tips & Variations

For a different twist, try using frozen blueberries; just toss them in a little flour before folding in to prevent sinking.
Use white chocolate chips instead of melting chocolate for a chunkier texture in the batter.
If you prefer a lighter frosting, reduce the amount of butter slightly and add more heavy cream.
Switch fresh blueberries with raspberries or blackberries for seasonal variations.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture. You can also freeze undecorated cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

A cupcake with a light golden sponge base wrapped in a white paper liner, topped with a single thick swirl of white and purple marbled frosting. The frosting is smooth with a soft texture, and it is decorated with three fresh blueberries and a bright green mint leaf placed at the center. Small purple edible flowers are scattered delicately on the frosting. The cupcake sits on a white marbled surface with more blueberries scattered around it. In the background, there are more cupcakes with the same frosting style, slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. To prevent them from sinking to the bottom, toss them lightly in flour before folding them into the batter.

How do I melt white chocolate properly?

Melt white chocolate gently using a double boiler or in short bursts in the microwave, stirring frequently to avoid burning or seizing.