Decadent Blueberry Cupcakes with White Chocolate Frosting

If you’re looking to impress your guests or simply indulge in a delightful treat, these Blueberry Cupcakes with White Chocolate Frosting are perfect. The blend of tart blueberries with rich white chocolate creates a cupcake that’s both elegant and delicious. Whether for a special occasion or just a sweet pick-me-up, these cupcakes are sure to satisfy your cravings.

Ingredients:

For the Cupcakes:

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1/2 cup (120ml) milk
• 1 teaspoon vanilla extract
• 1/2 cup (90g) white chocolate chips
• 1 cup (150g) fresh blueberries (or frozen, not thawed)

For the White Chocolate Frosting:

• 1/2 cup (115g) unsalted butter, softened
• 1 1/2 cups (190g) powdered sugar
• 1/4 cup (60ml) heavy cream
• 1/2 cup (90g) white chocolate chips, melted and slightly cooled
• 1 teaspoon vanilla extract

Directions:

Prepare the Cupcakes:

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners to ensure the cupcakes don’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This helps to evenly distribute the leavening agent.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial for creating a soft, tender crumb in your cupcakes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract for a subtle flavor boost.
5. Combine Ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined to avoid overworking the batter. Fold in the white chocolate chips carefully.
6. Add Blueberries: Gently fold in the blueberries, taking care not to crush them. This prevents the batter from turning purple.
7. Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

Make the Frosting:

1. Cream Butter: In a medium bowl, beat the softened butter until it becomes creamy and smooth.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating until the mixture is light and fluffy.
3. Mix in Cream and Chocolate: Pour in the heavy cream and vanilla extract, beating until smooth and well-blended. Finally, mix in the melted white chocolate, making sure it’s fully incorporated to create a silky frosting.
4. Frost the Cupcakes: Once the cupcakes have cooled completely, frost them with the white chocolate frosting using a piping bag or spatula.
5. Optional Garnish: Add a finishing touch with white chocolate shavings or fresh blueberries for a pop of color and extra flavor.

Enjoy!

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories: 340 per cupcake
Servings: 12 cupcakes

These Blueberry Cupcakes with White Chocolate Frosting are a delightful combination of flavors that will leave everyone asking for seconds. Happy baking!