Description
Delight in these moist and fluffy White Chocolate Blueberry Cupcakes featuring a tender crumb infused with fresh blueberries and sweet white chocolate chips, topped with a luscious white chocolate buttercream frosting. 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 and prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. This ensures proper leavening and even texture in the cupcakes.
- Cream butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes. This step aerates the batter for a tender crumb. Then, add eggs one at a time, beating well after each addition. Stir in vanilla extract for flavor.
- Add yogurt and milk: Mix in the plain Greek yogurt and milk until the batter is smooth and uniform, which adds moisture and richness to the cupcakes.
- Combine dry and wet ingredients: Gradually fold the dry ingredients into the wet mixture just until combined, taking care not to overmix to keep the cupcakes tender.
- Fold in blueberries and white chocolate chips: Gently fold fresh blueberries and white chocolate chips into the batter to distribute evenly without breaking the berries.
- Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let the cupcakes cool completely on a wire rack.
- Prepare frosting: Beat the softened butter until creamy. Gradually add powdered sugar while mixing, then incorporate melted white chocolate, heavy cream (or milk), and vanilla extract. Continue to beat until the frosting is smooth and fluffy.
- Frost and garnish: Once cupcakes are completely cooled, frost them using a spatula or piping bag. Optionally, garnish with extra fresh blueberries or white chocolate shavings for an elegant finish.
Notes
- Ensure the blueberries are fresh and not frozen to prevent excess moisture in the batter.
- Do not overmix the batter after adding dry ingredients to maintain a light texture.
- To melt white chocolate, do so gently using a double boiler or microwave in short bursts to avoid burning.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
