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White Chocolate Blueberry Cupcakes

Moist bakery-style cupcakes filled with juicy blueberries and white chocolate, topped with a creamy white chocolate frosting.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.75 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1.5 tsp vanilla extract
  • 0.5 cup milk
  • 1 cup fresh blueberries
  • 0.75 cup white chocolate chips
White Chocolate Frosting
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 0.5 cup white chocolate melted
  • 2-3 tbsp heavy cream

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy. Add eggs and vanilla.
  4. Alternate adding dry ingredients and milk, mixing just until combined.
  5. Fold in blueberries and white chocolate gently.
  6. Divide batter into liners and bake 18–22 minutes. Cool completely.
  7. Beat frosting ingredients until smooth and fluffy. Frost cooled cupcakes.

Notes

Use fresh blueberries for best texture and flavor.