Description
Delight in these moist and fluffy White Chocolate Blueberry Cupcakes, perfectly balanced with fresh blueberries and creamy white chocolate chips. Topped with a luscious white chocolate buttercream frosting, these cupcakes are a crowd-pleaser for any occasion.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup white chocolate, melted
- 2 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, taking about 2-3 minutes to incorporate air for a tender crumb. Add the eggs one at a time, blending well after each addition, then stir in the vanilla extract.
- Add Wet Ingredients: Mix in the Greek yogurt and milk until the batter is smooth, which adds moisture and a slight tang to the cupcakes.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined to avoid overmixing and tough cupcakes.
- Fold in Blueberries and White Chocolate Chips: Gently fold in the fresh blueberries and white chocolate chips carefully so they remain evenly distributed without breaking the berries.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow space for rising.
- Bake: Bake the cupcakes in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove and let them cool completely on a wire rack.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, then mix in the melted white chocolate, heavy cream (or milk), and vanilla extract until the frosting is smooth and fluffy.
- Frost and Garnish: Once the cupcakes are cooled, frost them generously with the white chocolate buttercream. Optionally garnish with extra fresh blueberries or white chocolate shavings for an elegant finish.
Notes
- Be careful not to overmix after adding the dry ingredients to keep cupcakes tender.
- Fresh blueberries work best to prevent bleeding into the batter; if using frozen, do not thaw.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- You can substitute heavy cream with milk in the frosting to reduce richness.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
