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White Chocolate Blueberry Cupcakes

Irresistible White Chocolate Blueberry Cupcakes to Savor

Delight in these White Chocolate Blueberry Cupcakes that combine creamy white chocolate and zesty blueberries for a perfect sweet treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free treat.
  • 2 teaspoons Baking Powder Omitting it will result in dense cupcakes.
  • 0.5 teaspoon Salt Leave out if you're watching your sodium intake.
  • 1 cup Granulated Sugar Can be replaced with coconut sugar for a less refined alternative.
  • 0.5 cups Unsalted Butter Substitute with coconut oil for a dairy-free option.
  • 2 large Eggs Use flax eggs as a vegan alternative.
  • 1 teaspoon Vanilla Extract Almond extract can be swapped for a different flavor profile.
  • 1 cup White Chocolate Dark chocolate chips can be substituted for a richer taste.
  • 1 cup Fresh Blueberries Frozen blueberries can be used but reduce baking time slightly.
  • 0.5 cups Milk Almond or oat milk works for dairy-free cupcakes.
For the Frosting
  • 2 cups Powdered Sugar Consider using a sugar alternative like stevia for lower sugar content.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • Electric mixer
  • Rubber Spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
  2. Cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add 2 large eggs one at a time, blending well after each addition; mix in 1 teaspoon of vanilla extract.
  4. Whisk together 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt in a separate bowl.
  5. Gradually add the dry ingredients to the creamed butter mixture, alternating with 1/2 cup of milk.
  6. Gently fold in 1 cup of melted white chocolate and 1 cup of fresh blueberries using a rubber spatula.
  7. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 20 minutes or until a toothpick comes out clean; cool in the tin for 5 minutes.
  9. Transfer to a wire rack to cool completely before frosting.
  10. Frost the cupcakes with your preferred white chocolate buttercream and serve.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze un-frosted cupcakes for up to 3 months.

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