White Chocolate Blueberry Cupcakes

Sweet and moist, these White Chocolate Blueberry Cupcakes are the ultimate indulgence. Infused with fresh blueberries and creamy white chocolate, these cupcakes make a perfect dessert for any occasion or a delightful treat to enjoy with your afternoon tea.

Why You’ll Love This Recipe

Perfect Flavor Combination: The rich, creamy white chocolate perfectly complements the tart sweetness of fresh blueberries.

Moist and Tender Texture: Thanks to the Greek yogurt and butter, these cupcakes turn out moist and tender every time.

Simple to Make: Despite their gourmet look and taste, they are surprisingly simple to prepare.

Versatile: Ideal for birthdays, brunches, or as a treat for yourself.

Frosting Perfection: The white chocolate frosting takes these cupcakes to the next level of decadence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the 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

For the 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

Directions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Add the Greek yogurt and milk, mixing until smooth. Gradually fold in the dry ingredients until just combined.

Gently fold in the blueberries and white chocolate chips, being careful not to overmix.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat the butter until creamy. Gradually add the powdered sugar, then mix in the melted white chocolate, heavy cream, and vanilla extract. Beat until smooth and fluffy.

Once the cupcakes have cooled, frost them generously. Garnish with extra blueberries or white chocolate shavings, if desired.

Servings and Timing

Servings: 12 cupcakes

Prep Time: 30 minutes

Cooking Time: 25 minutes

Total Time: 55 minutes

Variations

Mixed Berries: Substitute half of the blueberries with raspberries or blackberries for a mixed berry twist.

Dark Chocolate Chips: Use dark chocolate chips instead of white chocolate for a richer flavor.

Lemon Zest: Add a teaspoon of lemon zest to the batter for a refreshing citrus note.

Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version.

Dairy-Free: Replace butter, milk, and yogurt with dairy-free alternatives, and use dairy-free white chocolate chips.

Storage/Reheating

Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing: Freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting.

Reheating: If the cupcakes have been refrigerated, bring them to room temperature before serving for the best texture.

Related Recipes:

• White Chocolate Blueberry Cheesecake Cupcakes Recipe
• White Chocolate Blueberry Cheesecake
• Lemon Blueberry Cookies

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries, but don’t thaw them first. Toss them in a bit of flour to prevent them from sinking to the bottom of the cupcakes.

Can I make these cupcakes ahead of time?

Absolutely. You can bake the cupcakes a day in advance and frost them on the day of serving.

How do I avoid overmixing the batter?

Fold the ingredients together gently and stop mixing as soon as the dry ingredients are incorporated.

Can I use cream cheese frosting instead?

Yes, cream cheese frosting pairs beautifully with these cupcakes. Just replace the white chocolate frosting with your favorite cream cheese version.

How do I melt white chocolate for the frosting?

Melt the white chocolate in a microwave-safe bowl in 15-second intervals, stirring in between, until smooth.

Conclusion

These White Chocolate Blueberry Cupcakes are a showstopper dessert that’s as delicious as it is beautiful. With their moist texture, sweet frosting, and bursts of fresh blueberries, they’re perfect for any celebration or simply to satisfy your sweet tooth. Make them for your next gathering, and they’re sure to be a hit.

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