White Chocolate Blueberry Cupcakes [90 Minutes] (2024)

White Chocolate Blueberry Cupcakes are a delightful and sophisticated dessert that combines the smooth sweetness of white chocolate with the fresh burst of blueberries.

These cupcakes feature a moist and tender white chocolate base studded with juicy blueberry chunks, and they are topped with a creamy buttercream frosting swirled with blueberry compote.

Perfect for special occasions or just a sweet treat, these cupcakes offer a harmonious blend of flavors and a beautiful presentation.

Why You’ll Love White Chocolate Blueberry Cupcakes

You’ll love White Chocolate Blueberry Cupcakes for their rich and luxurious flavor.

The white chocolate adds a creamy sweetness to the tender cupcake, while the fresh blueberries provide a juicy, slightly tart contrast.

The blueberry swirl in the buttercream frosting not only adds a pop of color but also enhances the fruity flavor.

These cupcakes are both visually stunning and delicious, making them an ideal choice for celebrations, afternoon teas, or any dessert lover’s delight.

Expert Tips and Tricks

• Use high-quality white chocolate: High-quality chocolate melts better and provides a superior flavor.
• Toss blueberries in flour: Coating blueberries in a bit of flour prevents them from sinking to the bottom of the batter.
• Room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother batter and better texture.
• Even baking: Rotate the cupcake pan halfway through baking for even cooking.
• Blueberry swirl: Gently fold the blueberry compote into the frosting for a beautiful swirl effect without mixing it in completely.

Recipe Variations & Possible Substitutions

• Gluten-Free: Use a gluten-free flour blend suitable for baking to make the cupcakes gluten-free.
• Dairy-Free: Substitute butter with a dairy-free alternative and use dairy-free white chocolate.
• Raspberry Substitute: Replace blueberries with raspberries for a different berry flavor.
• Lemon Zest: Add a teaspoon of lemon zest to the batter for a refreshing citrus note.
• Nutty Addition: Fold in chopped nuts like almonds or pecans for extra texture and flavor.

Serving and Pairing Suggestions

Serve White Chocolate Blueberry Cupcakes at room temperature for the best texture and flavor.

They pair wonderfully with a cup of hot tea, coffee, or a glass of sparkling wine. These cupcakes are perfect for bridal showers, birthdays, or elegant tea parties.

For an added touch, garnish with fresh blueberries or white chocolate shavings before serving.

Storage and Reheating Tips

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerate: Refrigerate in an airtight container for up to a week.
• Freeze: Freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting.
• Reheat: If needed, warm the cupcakes slightly in a microwave for 10-15 seconds, but avoid reheating frosted cupcakes.

Recipe FAQs

• Can I use frozen blueberries? Yes, but do not thaw them before adding to the batter to prevent excess moisture.
• Why did my cupcakes sink in the middle? This could be due to underbaking or overmixing the batter. Ensure the cupcakes are fully baked by checking with a toothpick.
• Can I use blueberry jam for the swirl? Yes, blueberry jam can be used as a substitute for the compote in the frosting.
• How can I make the frosting less sweet? Add a pinch of salt or a bit of cream cheese to the frosting to balance the sweetness.
• Why are my cupcakes dry? Overbaking or using too much flour can result in dry cupcakes. Measure ingredients carefully and check for doneness early.

Detailed Ingredient Breakdown

• White Chocolate: Adds creamy sweetness and rich flavor to the cupcakes.
• Blueberries: Provide bursts of juicy, tart flavor that complement the white chocolate.
• Butter: Contributes to the moist, tender texture of the cupcakes.
• Sugar: Sweetens the cupcakes and helps create a tender crumb.
• Eggs: Provide structure and stability to the batter.
• All-Purpose Flour: Gives the cupcakes structure and holds the ingredients together.
• Baking Powder: Helps the cupcakes rise and become fluffy.
• Milk: Adds moisture and helps create a smooth batter.
• Vanilla Extract: Enhances the overall flavor of the cupcakes.
• Buttercream Frosting: Provides a creamy, sweet topping with a beautiful blueberry swirl.
• Blueberry Compote: Adds natural blueberry flavor and a visually appealing swirl to the frosting.

Troubleshooting Tips

• Why is my dough dry? Ensure you measure the flour correctly and do not overmix the batter. If the dough seems dry, add a tablespoon of milk at a time until it reaches the right consistency.
• Why are my cupcakes soggy? Soggy cupcakes can result from using too many blueberries or not baking long enough. Use fresh or properly thawed and dried blueberries, and bake until a toothpick comes out clean.
• Why are the edges of my cupcakes burning? Bake the cupcakes in the center of the oven and use an oven thermometer to ensure the correct temperature.
• Why are my cupcakes sticking to the pan? Use quality cupcake liners and spray them lightly with non-stick spray to prevent sticking.

Flavor Science

The combination of white chocolate and blueberries works beautifully because of the contrast between the creamy, rich sweetness of white chocolate and the tart, fruity burst from the blueberries.

White chocolate’s buttery, smooth profile balances the acidity of the blueberries, creating a harmonious flavor experience.

The blueberry compote in the buttercream adds an extra layer of fruity sweetness and visual appeal, making each bite a delightful mix of flavors and textures.

White Chocolate Blueberry Cupcakes

Yield: 18 cupcakes

Prep Time: 1 hour 5 minutes

Cook Time: 25 minutes

Total Time: 1 hour 30 minutes

These tender and moist cupcakes blend the richness of white chocolate with the fruity burst of fresh blueberries.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 4 ounces white chocolate, melted and cooled
• 1 cup fresh blueberries

White Chocolate Buttercream Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 4 ounces white chocolate, melted and cooled
• 1-2 tablespoons heavy cream
• Fresh blueberries, for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the pure vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, mixing until just combined.
6. Stir in the melted white chocolate until the batter is smooth and uniform.
7. Gently fold in the fresh blueberries until they are evenly distributed throughout the batter.
8. Divide the batter evenly among the prepared muffin cups, filling each one about two-thirds full.
9. Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the cupcakes from the oven and let them cool completely before frosting.
11. In a large mixing bowl, beat the softened butter until smooth and creamy.
12. Gradually add the powdered sugar, mixing until well combined and fluffy.
13. Stir in the melted white chocolate until the frosting is velvety and glossy.
14. If the frosting is too thick, add a tablespoon or two of heavy cream until you achieve your desired consistency.
15. Transfer the frosting to a piping bag fitted with a decorative tip.
16. Pipe the White Chocolate Buttercream Frosting onto the cooled cupcakes, creating beautiful swirls or rosettes.
17. Garnish each cupcake with a few fresh blueberries, adding a pop of color and freshness.

Notes

To prevent the blueberries from sinking to the bottom of the cupcakes, toss them in a little flour before folding them into the batter.

For a more intense blueberry flavor, you can mash a handful of blueberries and swirl them into the cupcake batter.

You can also add a dash of lemon zest to the cupcake batter to enhance the fruity flavors.

Store the White Chocolate Blueberry Cupcakes in an airtight container at room temperature for up to 2-3 days.

Nutrition Information:

Yield: 18Serving Size: 1
Amount Per Serving:Calories: 368Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 67mgSodium: 95mgCarbohydrates: 44gFiber: 1gSugar: 35gProtein: 3g