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White Chocolate Blueberry Cupcakes

These moist cupcakes combine creamy white chocolate and plump blueberries for a delightful treat that melts in your mouth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter (softened) Use room temperature butter for best results.
  • 1/2 cup milk Room temperature milk is preferred.
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips Melt gently before adding.
  • 1 cup fresh blueberries (washed and dried) Gently fold to avoid breaking.
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with milk. Stir in the vanilla extract.
  4. Gently melt the white chocolate chips in the microwave—15 seconds at a time until smooth. Allow it to cool slightly and then fold into the batter.
  5. Gently fold the fresh blueberries into the batter, being careful not to break them.
  6. Spoon the batter into the cupcake liners, filling them about 2/3 full.
Baking
  1. Place in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve cupcakes with vanilla ice cream or whipped cream topped with fresh blueberries. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.