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White Chocolate Blueberry Cupcakes

Irresistible White Chocolate Blueberry Cupcakes You’ll Love

These White Chocolate Blueberry Cupcakes are a delightful blend of creamy chocolate and tart blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1/2 cup Granulated Sugar Coconut sugar can be used for lower glycemic.
  • 1/4 cup Unsalted Butter, softened Use vegetable oil for a dairy-free version.
  • 1/4 cup Buttermilk Substitute with vinegar or lemon juice plus milk.
  • 1 Large Egg Unsweetened applesauce can be used for an egg-free version.
  • 1 tsp Vanilla Extract Almond extract can be used for a twist.
  • 1 tsp Baking Powder Ensure freshness, no substitutes.
  • 1/4 tsp Salt Key for optimal flavor.
For the Mix-Ins
  • 1/2 cup Fresh Blueberries Frozen can be used directly without thawing.
  • 1/2 cup White Chocolate Chips Dark chocolate chips can be used as a substitute.

Equipment

  • Muffin pan
  • Mixing bowl
  • Electric mixer
  • Whisk
  • Spatula
  • Ice cream scoop

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Cream the softened butter and sugar together using an electric mixer for about 2-3 minutes until fluffy.
  3. Add the egg and vanilla extract, and mix until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until just combined.
  6. Gently fold in the blueberries and white chocolate chips.
  7. Fill the cupcake liners about two-thirds full with batter.
  8. Bake for 18-22 minutes until lightly golden and a toothpick comes out clean.
  9. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the frosting by melting white chocolate, then mixing with butter and confectioners' sugar until smooth.
  11. Add vanilla and cream to the frosting until desired consistency is reached.
  12. Frost the cooled cupcakes and garnish with additional blueberries or chocolate shavings.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

These cupcakes can be stored at room temperature for 24 hours or in the fridge for up to 3 days. Freeze unfrosted for up to 1 month for longer storage.

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