Description
Delight in these moist and tender White Chocolate Blueberry Cupcakes, featuring a luscious blend of fresh blueberries and creamy white chocolate chips baked into a soft vanilla crumb. Topped with a decadent white chocolate buttercream frosting, these cupcakes are perfect for any celebration or a sweet treat to brighten your day.
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 the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together for 2-3 minutes until light and fluffy, ensuring a smooth base for your batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract to build flavor.
- Mix Yogurt and Milk: Add the plain Greek yogurt and milk to the wet mixture and combine until smooth and uniform.
- Incorporate Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients until just combined, taking care not to overmix to keep the cupcakes tender.
- Fold in Blueberries and White Chocolate: Gently fold in the fresh blueberries and white chocolate chips, maintaining a light touch to prevent breaking the berries.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Remove the cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened butter until creamy, then gradually mix in powdered sugar, melted white chocolate, heavy cream (or milk), and vanilla extract until smooth and fluffy.
- Frost and Garnish: Spread or pipe the frosting onto the cooled cupcakes and optionally garnish with extra blueberries or white chocolate shavings for an elegant finish.
Notes
- Ensure the butter for both the batter and frosting is softened to room temperature for the best texture.
- Gently fold in blueberries to avoid them breaking and turning the batter blue.
- Use fresh blueberries for best flavor and texture, but frozen can be used if thawed and drained first.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- You can substitute milk with any dairy alternative to make it lactose-free if desired.
