White Chocolate Blueberry Cupcakes
Dive in the whimsical delight of White Chocolate Blueberry Cupcakes, where creamy white chocolate meets the vibrant zing of fresh blueberries. Each cupcake is a masterpiece of flavor, perfectly balanced and irresistibly sweet. Crafted with love and care, these cupcakes are not just a dessert, they’re a celebration in every bite!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 cup white chocolate chips
For the Frosting:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1/2 cup white chocolate melted and cooled
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, combine flour, baking powder, and salt.
- Cream Butter and Sugar: In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, followed by vanilla.
- Combine Mixtures: Alternately mix in dry ingredients and milk into the butter mixture, starting and ending with the dry ingredients.
- Fold in Blueberries and Chocolate Chips: Gently incorporate the blueberries and white chocolate chips into the batter.
- Bake: Fill cupcake liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting.
- Make Frosting: Beat butter and powdered sugar, add vanilla and cream, and then mix in melted white chocolate.
- Decorate: Frost the cooled cupcakes and embellish with extra blueberries and chocolate chips if desired.
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