White Chocolate Blueberry Cupcakes Recipe
Delight your taste buds with these White Chocolate Blueberry Cupcakes. Moist and fluffy vanilla cupcakes with bursts of juicy blueberries and a hint of white chocolate, topped with optional white chocolate chips for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup white chocolate chips (melted and slightly cooled)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1/4 cup white chocolate chips (for garnish, optional)
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Prepare Batter: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and melted white chocolate. Gradually add dry ingredients and milk, folding in blueberries.
- Bake: Divide batter into liners and bake for 18–22 minutes. Cool before garnishing or frosting.
Notes
- Toss blueberries with a teaspoon of flour before folding into the batter to prevent sinking.
- Pair cupcakes with lemon or vanilla frosting for a delightful combination.
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 17g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
