These White Chocolate Blueberry Cupcakes are as stunning as they are delicious — soft, buttery cupcakes bursting with juicy blueberries, filled or drizzled with silky white chocolate ganache, and topped with a gorgeous blueberry buttercream frosting. Perfect for spring celebrations, baby showers, or when you want to bake something truly special!
1️⃣ Blueberry Cupcakes
Ingredients:
- 1 ¼ cups (160 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) whole milk
- 1 cup (150 g) fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tbsp flour (to coat berries)
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream butter and sugar together until light and fluffy (about 3 minutes).
- Beat in the eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk, mixing gently until just combined.
- Toss the blueberries in 1 tbsp flour (to prevent sinking) and fold them gently into the batter.
- Divide batter evenly among the cupcake liners and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool completely on a wire rack before frosting.
