Description
Delicious blueberry cupcakes topped with creamy white chocolate frosting, perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup milk
- 1 cup fresh blueberries
- 4 oz white chocolate, chopped
- 4 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed)
- Additional fresh blueberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking them together until well mixed.
- In a large mixing bowl, beat the softened butter and sugar until light and airy.
- Incorporate the eggs one by one, ensuring each is fully blended before adding the next.
- Mix in the vanilla extract, sour cream, and milk until smoothly combined.
- Gradually introduce the dry ingredients into the wet mixture, stirring gently until just combined.
- Carefully fold in the blueberries and white chocolate chunks, being cautious not to overmix.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for approximately 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes rest in the pan for 5 minutes, then move them to a wire rack to cool completely.
- For the frosting, whip together the cream cheese and butter until creamy and smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- If the frosting is too thick, adjust the consistency by adding milk a tablespoon at a time.
- Once the cupcakes are cool, generously spread the cream cheese frosting on top and decorate with extra fresh blueberries.
Notes
- Ensure the butter is softened for easier mixing.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Use fresh blueberries for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg