Description
Simple recipe for moist cupcakes topped with white chocolate and fresh blueberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup white chocolate chips
- 1 cup fresh blueberries
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/4 cup heavy cream (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- 1/4 cup white chocolate, melted (for garnish)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the white chocolate chips and fresh blueberries.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the heavy cream and vanilla extract. Beat until light and fluffy.
- Once cupcakes are cool, pipe or spread the frosting onto each cupcake.
- Drizzle or dollop melted white chocolate over the frosting for garnish.
Notes
- If your blueberries are very large, consider cutting them in half before folding them into the batter.
- For the best texture, ensure your butter and eggs are at room temperature before starting.
- You can chill the frosting for 10 minutes if it seems too soft to pipe.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 60
Keywords: white chocolate, blueberry, cupcakes, dessert, baked goods, sweet treat