Description
Delight in these moist and fluffy White Chocolate Blueberry Cupcakes, bursting with fresh blueberries and luscious white chocolate chips. Topped with a creamy white chocolate frosting, these cupcakes are perfect for any celebration or a sweet treat at home.
Ingredients
Scale
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
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 Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed for proper rise.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step incorporates air for a tender cupcake texture. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add Yogurt and Milk: Mix in the Greek yogurt and milk until the batter is smooth. This adds moisture and tang, balancing the sweetness.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined to avoid overmixing, which can make cupcakes dense.
- Fold in Blueberries and White Chocolate: Gently fold in the fresh blueberries and white chocolate chips, being careful not to break the berries or overwork the batter.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Remove cupcakes from oven and let cool completely on a wire rack before frosting to prevent the frosting from melting.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, melted white chocolate, heavy cream, and vanilla extract. Continue beating until smooth, fluffy, and spreadable.
- Frost and Garnish: Frost the cooled cupcakes evenly using a spatula or piping bag. Garnish with additional fresh blueberries or white chocolate shavings if desired for an elegant finish.
Notes
- If fresh blueberries are not available, frozen blueberries may be used but should be thawed and drained to reduce moisture.
- For a dairy-free option, substitute Greek yogurt and butter with non-dairy alternatives suitable for baking.
- Ensure cupcakes are completely cooled before frosting to avoid melting.
- White chocolate chips can be swapped with chopped white chocolate bars for a more intense flavor.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
