Description
Looking for the best white chocolate blueberry cupcakes? This recipe is quick, easy, and packed with fresh flavor! Whether you’re baking for brunch, birthdays, or just because, these simple yet elegant cupcakes are the perfect sweet idea. Great for spring, summer, or anytime treats!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 3/4 cup fresh blueberries
- 1/2 cup white chocolate chunks
- 4 oz cream cheese, softened
- 1/4 cup butter (for frosting)
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- Extra blueberries and white chocolate for topping
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy. Beat in eggs and vanilla.
- Alternate adding dry mix and milk, stirring until smooth.
- Fold in blueberries and white chocolate chunks gently.
- Divide batter into liners and bake 18–20 minutes. Cool completely.
- Beat cream cheese and butter. Add powdered sugar, cream, and vanilla. Whip until fluffy.
- Pipe frosting onto cupcakes. Garnish with blueberries and white chocolate.
Notes
- Dust blueberries with flour to prevent sinking.
- Use frozen berries straight from freezer if needed.
- Add lemon zest for extra brightness.
- Unfrosted cupcakes can be frozen up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg