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White Chocolate Blueberry Cupcakes

Soft, bakery-style cupcakes made with white chocolate and juicy blueberries, topped with creamy white chocolate buttercream.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310

Ingredients
  

Cupcakes
  • 1.75 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 0.75 cup white chocolate chips
  • 1 cup blueberries fresh or frozen
White Chocolate Buttercream
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 0.5 cup white chocolate melted and cooled
  • 2-3 tbsp heavy cream

Equipment

  • Mixing bowls
  • Cupcake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy. Add eggs and vanilla.
  4. Mix in sour cream. Alternate adding dry ingredients and milk.
  5. Fold in white chocolate and blueberries gently.
  6. Fill liners ¾ full and bake 18–22 minutes. Cool completely.
  7. Beat butter, powdered sugar, melted white chocolate, and cream until fluffy.
  8. Frost cooled cupcakes and serve.

Notes

For best results, use room temperature ingredients and avoid overmixing.