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White Chocolate Blueberry Cupcakes

Soft vanilla cupcakes infused with white chocolate and fresh blueberries, topped with creamy white chocolate frosting.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
  • 0.5 cup white chocolate melted
  • 1 cup fresh blueberries
  • 0.75 cup unsalted butter softened (frosting)
  • 0.75 cup white chocolate melted and cooled (frosting)
  • 2.5 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Muffin pan
  • Cupcake liners

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Whisk together flour, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then add vanilla.
  5. Mix in melted white chocolate.
  6. Alternate adding dry ingredients and milk until just combined.
  7. Gently fold in blueberries.
  8. Divide batter evenly and bake 16–18 minutes. Cool completely.
  9. Beat frosting butter, add white chocolate, powdered sugar, cream, and vanilla until fluffy.
  10. Frost cooled cupcakes and garnish as desired.

Notes

Use fresh blueberries for best texture. Do not overmix batter.