White Chocolate Blueberry Cupcakes – Luscious & Berry-Filled
Indulge in the perfect harmony of creamy white chocolate and juicy blueberries with these decadent cupcakes. Each bite offers a moist vanilla base studded with fresh berries, topped with a silky white chocolate buttercream that melts in your mouth. These elegant treats are ideal for brunches, baby showers, or any occasion calling for a touch of sophistication!
Prep Time:
25 minutes
Cook Time:
25 minutes
Calories:
Approximately 320 kcal per cupcake
ingredients
For the Blueberry Cupcakes
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
½ cup buttermilk (or whole milk)
1 cup fresh blueberries (plus extra for garnish)
1 tbsp flour (for tossing blueberries)
For the White Chocolate Buttercream
½ cup white chocolate chips, melted and cooled
1 cup unsalted butter, softened
2 ½ cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
Pinch of salt
Directions
1. Prep & Preheat
Preheat oven to 350°F (175°C).
Line a cupcake pan with 12 parchment or foil liners (to prevent berry stains).
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar
Beat butter and sugar until light and fluffy (~3 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla.
4. Combine Wet & Dry Mixtures
Alternate adding the dry ingredients and buttermilk, beginning and ending with flour. Mix until just combined.
5. Fold in Blueberries
Toss blueberries with 1 tbsp flour (to prevent sinking).
Gently fold berries into the batter.
6. Bake & Cool
Divide batter evenly among liners (¾ full).
Bake for 20-22 minutes, or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
7. Make the White Chocolate Buttercream
Beat butter until smooth. Gradually add powdered sugar, melted white chocolate, cream, vanilla, and salt. Whip until fluffy (~3 minutes).
Pipe onto cooled cupcakes and top with fresh blueberries.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes! Thaw and pat them dry, then toss with flour to avoid excess moisture.
2. How do I prevent blueberries from sinking?
Coating them in flour and folding in last helps distribute them evenly.
3. My white chocolate seized—how can I fix it?
Gently re-melt with 1 tsp vegetable oil and stir until smooth before adding to frosting.
4. Can I make these cupcakes ahead?
Unfrosted cupcakes keep for 2 days at room temperature or freeze for 1 month.
5. What’s a dairy-free alternative for the buttercream?
Use vegan butter and dairy-free white chocolate, but note the flavor may vary slightly.
Tools You'll Need
Mixing bowls
Electric hand mixer or stand mixer
Cupcake pan & liners
Measuring cups & spoons
Sieve (for tossing blueberries)
Piping bag & star tip (optional)
Tips
Use room-temperature ingredients for a smoother batter.
Chill cupcakes for 10 minutes before frosting for cleaner piping.
For a burst of flavor, add 1 tsp lemon zest to the batter.
Garnish with white chocolate curls for extra elegance.
Allergy Information
Contains: Gluten, dairy, eggs
Gluten-Free Option: Substitute with 1:1 gluten-free flour.
Egg-Free Option: Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg).
Conclusion
These White Chocolate Blueberry Cupcakes are a celebration of textures and flavors—tender crumb, juicy berries, and velvety frosting make them irresistible. Simple enough for beginners yet stunning for special events, they’re guaranteed to earn compliments. Whip up a batch, savor the fruity-chocolatey bliss, and share your creations with us!
No comment