Description
Delight in these moist and tender White Chocolate Blueberry Cupcakes, featuring bursts of fresh blueberries and creamy white chocolate chips baked into a soft vanilla cake. Topped with a luscious white chocolate frosting, these cupcakes offer a perfect balance of fruity sweetness and rich, creamy texture, ideal for any special occasion or as a delightful everyday treat.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
- 1/2 cup white chocolate chips
White Chocolate Frosting
- 1/2 cup white chocolate chips
- 1/4 cup unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1 – 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to ensure easy removal and prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the batter.
- Add Egg and Vanilla: Beat the large egg and vanilla extract into the butter mixture until fully combined to incorporate moisture and flavor evenly.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk—beginning and ending with the flour mixture—mixing gently until just combined to avoid overworking the batter.
- Fold in Blueberries and White Chocolate: Gently fold in the fresh blueberries and white chocolate chips to prevent crushing the berries while evenly distributing the chips throughout the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake the Cupcakes: Bake in the preheated oven for 18-22 minutes until a toothpick inserted in the center comes out clean, indicating the cupcakes are cooked through.
- Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess and ensuring proper texture.
- Melt White Chocolate for Frosting: Melt the white chocolate chips over a double boiler or in short microwave intervals, then let it cool slightly to avoid melting the butter when mixed.
- Beat Butter and White Chocolate: In a bowl, beat the room-temperature butter with the cooled melted white chocolate until smooth and creamy to create the base of the frosting.
- Add Confectioners’ Sugar: Gradually incorporate the confectioners’ sugar into the butter mixture while beating continuously until the frosting becomes light and fluffy.
- Incorporate Vanilla and Cream: Add vanilla extract and heavy cream one tablespoon at a time, mixing until the frosting reaches the desired consistency and spreadability.
- Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the white chocolate frosting generously on top for a luscious finish.
- Garnish: Optionally, garnish with extra fresh blueberries or white chocolate shavings for added visual appeal and flavor contrast.
Notes
- For best results, ensure the butter for the frosting is at room temperature for easy creaming.
- Handle the blueberries gently when folding them into the batter to avoid breaking and discoloring the batter.
- If fresh blueberries are unavailable, frozen blueberries can be used but do not thaw before adding to the batter.
- Adjust heavy cream in the frosting to achieve your preferred thickness.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
- Bring refrigerated cupcakes to room temperature before serving for optimal flavor and texture.
