Description
Sweet, moist, and irresistible, these White Chocolate Blueberry Cupcakes are the ultimate dessert indulgence. Bursting with fresh blueberries and rich white chocolate, they’re perfect for birthdays, brunches, or a cozy tea-time treat.
Ingredients
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
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes). Add eggs one at a time, mixing well. Stir in vanilla extract.
- Mix in Greek yogurt and milk until smooth. Gradually fold in dry ingredients until just combined.
- Gently fold in blueberries and white chocolate chips. Avoid overmixing.
- Divide batter evenly into cupcake liners, filling each 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the frosting: Beat butter until creamy. Gradually mix in powdered sugar, melted white chocolate, heavy cream, and vanilla extract until smooth and fluffy.
- Frost cooled cupcakes and garnish with extra blueberries or white chocolate shavings if desired.
Notes
Toss frozen blueberries in a bit of flour to prevent sinking.
Customize by adding lemon zest, or substitute white chocolate chips with dark chocolate for a richer twist.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 275 kcal
