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A close-up view of a blueberry cupcake with white chocolate frosting, showing the moist and tender crumb filled with fresh blueberries.
FL Recipes

White Chocolate Blueberry Cupcakes: The Perfect Recipe

Indulge in the best White Chocolate Blueberry Cupcakes! This recipe features a moist, fluffy vanilla cupcake bursting with fresh blueberries, all topped with a decadent and creamy real white chocolate frosting. Perfect for any occasion and easy to make!
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blueberry Cupcakes
  • 1.5 cups cake flour Spoon and leveled
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 0.5 cup sour cream at room temperature
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 1 tbsp all-purpose flour for tossing blueberries
For the White Chocolate Frosting
  • 8 oz good quality white chocolate chopped, not chips
  • 1 cup unsalted butter at room temperature
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Equipment

  • 1 Muffin Tin
  • 1 Electric Mixer
  • 1 Piping bag and tip

Method
 

For the Blueberry Cupcakes
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  3. In a separate large bowl, using a handheld or stand mixer, beat the butter and sugar together on medium-high speed until pale and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. On low speed, add the dry ingredients in three additions, alternating with the sour cream in two additions, starting and ending with the dry ingredients. Mix until just combined.
  6. In a small bowl, toss the blueberries with 1 tablespoon of flour. Gently fold the blueberries into the batter.
  7. Divide batter evenly among the cupcake liners. Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the White Chocolate Frosting
  1. Melt the chopped white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Let it cool for 10 minutes until it's at room temperature but still liquid.
  2. In a large bowl, beat the room temperature butter with an electric mixer on medium speed until creamy, about 2 minutes.
  3. Add the cooled white chocolate to the butter and beat until combined and smooth.
  4. With the mixer on low, gradually add the sifted powdered sugar. Add the vanilla extract.
  5. Add the heavy cream and increase mixer speed to medium-high. Beat for 3-5 minutes until the frosting is light and fluffy.
  6. Pipe the frosting onto the completely cooled cupcakes and garnish with fresh blueberries if desired.

Nutrition

Calories: 410kcalProtein: 4gFat: 22gFiber: 1g

Notes

Tip 1: Do not use white chocolate chips for the frosting, as they contain stabilizers and will not melt smoothly.
Tip 2: Ensure all your cold ingredients (butter, eggs, sour cream) are at room temperature for the fluffiest cupcake texture.
Keyword blueberry cupcakes,white chocolate blueberry cupcakes,white chocolate frosting

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