I’m sharing my White Chocolate Blueberry Cupcakes because the unexpected play between creamy white chocolate and lively fresh blueberries makes this take on Blueberry Cupcakes genuinely intriguing.

Jump to Recipe

I make these White Chocolate Blueberry Cupcakes whenever I want something that looks delicate but really sings. I love how a bit of unsalted butter makes the crumb silky and the fresh blueberries explode with bright juice, and honestly it’s the kind of dessert that starts a conversation.

I’m not gonna lie, I sometimes sneak one before guests arrive, and people always wonder if I stole the idea from some Blueberry Cupcakes gallery or a stack of White Chocolate Recipes I’ve been collecting. Its weird how a simple bite can feel like a tiny, surprising celebration you didn’t expect.

Ingredients

Print Recipe (No Advertisments)

All purpose flour gives structure, carbs, little fiber, can make cupcakes dense if overmixed.
Butter adds richness, fat and flavor, makes crumb tender but higher in saturated fat.
Eggs bind, add protein and lift, yolks add fat and flavor, sometimes overbeaten tough.
White chocolate gives sweetness and creamy vanilla notes, mostly sugar and cocoa butter.
Blueberries bring tartness, fiber and antioxidants, juicy bursts, fresh or frozen both work.
Sour cream or yogurt adds tang, moistness and some protein, keeps crumb tender and slightly tangy.

Ingredient Quantities

1 1/2 cups (190 g) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup (120 ml) whole milk, room temperature

1/2 cup (120 g) sour cream or plain Greek yogurt

1 tablespoon lemon zest (optional)

3/4 cup (120 g) white chocolate chips or chopped white chocolate

1 cup (150 g) fresh blueberries (some folks use frozen)

8 ounces (225 g) white chocolate, chopped, for frosting

1 cup (225 g) unsalted butter, softened, for frosting

3 to 4 cups (360 to 480 g) powdered sugar, sifted, for frosting

1/2 teaspoon vanilla extract, for frosting

2 to 3 tablespoons milk or heavy cream, for frosting

Pinch of salt

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 degrees F 175 degrees C and line a 12 cup muffin tin with paper liners. In a bowl whisk together 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.

2. In a large bowl cream 1/2 cup unsalted butter, softened, with 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 2 large eggs one at a time then stir in 1 teaspoon pure vanilla extract.

3. In a measuring cup combine 1/2 cup whole milk and 1/2 cup sour cream or plain Greek yogurt. If using, stir in 1 tablespoon lemon zest. Add the dry ingredients and the milk mixture to the butter mixture in three parts, starting and ending with the dry ingredients, mixing each addition just until combined. Do not overmix or the cupcakes will be tough.

4. Toss 1 cup fresh blueberries with a tablespoon of the flour from step 1 to stop them sinking or bleeding. Fold gently into the batter along with 3/4 cup white chocolate chips or chopped white chocolate, fold only until evenly distributed.

5. Divide batter among liners filling about two thirds full. Bake at 350 degrees F 175 degrees C for 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cupcakes cool in the pan 5 minutes then transfer to a wire rack to cool completely.

6. For the frosting chop 8 ounces white chocolate and melt gently over a double boiler or in the microwave in 20 second bursts stirring between each burst until smooth. Let it cool to lukewarm but not set.

7. In a stand mixer or with a hand mixer beat 1 cup unsalted butter, softened, until pale and fluffy about 3 to 5 minutes. Gradually add 3 cups sifted powdered sugar on low speed, then add 1/2 teaspoon vanilla extract and a pinch of salt. If the frosting is too stiff add 2 to 3 tablespoons milk or heavy cream to reach a spreadable or pipeable texture. If you want it sweeter or thicker add up to the fourth cup of powdered sugar.

8. Slowly stream the cooled melted white chocolate into the buttercream while mixing on low, then increase speed and beat until smooth and light. If the chocolate causes the frosting to seize a tiny splash of warm milk and some extra beating will usually fix it. Chill briefly if the frosting is too soft to pipe.

9. Pipe or spread the white chocolate frosting onto fully cooled cupcakes and garnish with a few fresh blueberries or white chocolate shavings. Store in the fridge up to 3 days, bring to room temperature for 20 to 30 minutes before serving so the frosting softens and the flavors shine.

Equipment Needed

1. Oven, preheated to 350 F (175 C)
2. 12-cup muffin tin
3. Paper muffin liners
4. Large and medium mixing bowls
5. Measuring cups and measuring spoons
6. Electric mixer, stand or hand (for creaming and frosting)
7. Whisk (for dry ingredients and milk mix)
8. Rubber spatula and wooden spoon (scraping and gentle folding)
9. Wire cooling rack
10. Double boiler setup or microwave-safe heatproof bowl (for melting white chocolate)

FAQ

Q: How long and at what temperature do I bake these cupcakes? A: Preheat your oven to 350 F (175 C). Fill liners about two thirds full and bake about 18 to 22 minutes, until a toothpick comes out with a few moist crumbs. Ovens vary so start checking at 16 minutes, and dont overbake or they get dry.

Q: Can I use frozen blueberries? A: Yes, you can. Keep them frozen and toss them with a tablespoon of flour so they dont bleed and sink, then fold them in gently. You might need a minute or two more baking time if they were really cold.

Q: My blueberries and white chocolate chips always sink to the bottom, how do I stop that? A: Toss the berries and chips with a little flour before adding, fold them in last and very gently so the batter stays fluffy. Using sour cream or Greek yogurt makes the batter thicker too, which helps keep things suspended.

Q: Whats the best way to melt the white chocolate for the frosting so it doesnt seize? A: Chop the chocolate small, use a double boiler over low heat or microwave in short 20 second bursts stirring between each. Keep any steam or water away from the chocolate, if it seizes try stirring in a tablespoon of warm cream until smooth.

Q: My frosting is either grainy or too runny what went wrong? A: Grainy usually means the chocolate got too hot or powdered sugar wasnt sifted. Too runny means the butter was too soft or you added too much cream. Fixes: chill the frosting a bit if runny, or add more sifted powdered sugar. If the chocolate looks grainy, remelt gently with a little cream and cool before mixing into butter.

Q: Can I make these ahead and how do I store them? A: You can bake ahead. Unfrosted cupcakes keep at room temp in an airtight container for two days, or freeze cooled unfrosted cupcakes for up to three months then thaw and frost. Frosted cupcakes store at room temp up to two days, or in the fridge up to five days, just bring them back to room temp before serving so the frosting softens.

White Chocolate Blueberry Cupcakes Recipe Substitutions and Variations

All-purpose flour: cake flour (use same weight but subtract ~2 tbsp per cup for a softer crumb), whole-wheat pastry flour (1:1 swap, will be a bit nuttier and denser), or a gluten-free 1:1 baking blend (use same amount, make sure it includes xanthan gum).
Unsalted butter (batter or frosting): salted butter (use same amount, skip the pinch of salt), coconut oil, solid (1:1, gives a faint coconut note), or vegan/butter-style spread (1:1, good for dairy-free but frosting texture may change).
Sour cream or plain Greek yogurt: plain yogurt (same amount), buttermilk (use about 1/3 cup buttermilk + 1/6 cup milk to replace 1/2 cup), or silken tofu, blended (1:1, works as a dairy-free binder though texture is slightly different).
White chocolate (chips or chopped, for batter or frosting): good-quality chopped white chocolate or couverture (same amount, melts smoother), white chocolate candy melts (same amount, sweeter and softer), or swap for milk chocolate (same weight) if you want less sweetness and a different flavor profile.

Pro Tips

1) Let stuff come to room temp — eggs, butter, milk and yogurt. If they’re cold the batter wont mix smooth and you’ll end up overworking it to get it to combine, which makes cakes dense. A quick 20 to 30 minutes on the counter fixes most problems.

2) To stop blueberries from sinking or turning the batter purple, toss them in a little flour first and fold them in very gently. If you’re using frozen berries dont thaw them fully, fold them in straight from frozen so they bleed less.

3) When adding melted white chocolate to the buttercream make sure the chocolate is only lukewarm, not hot. Stream it in slowly while mixing on low so the butter doesnt melt; if it seizes a tiny splash of warm milk and lots of beating will usually rescue it.

4) For piping, chill the frosting briefly so it firms up, but if you need it softer add milk a teaspoon at a time. Store cupcakes airtight in the fridge and bring them to room temp 20 to 30 minutes before serving so the flavors and texture come back.

White Chocolate Blueberry Cupcakes Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing my White Chocolate Blueberry Cupcakes because the unexpected play between creamy white chocolate and lively fresh blueberries makes this take on Blueberry Cupcakes genuinely intriguing.

Servings

servings

Calories

672

kcal

Equipment: 1. Oven, preheated to 350 F (175 C)
2. 12-cup muffin tin
3. Paper muffin liners
4. Large and medium mixing bowls
5. Measuring cups and measuring spoons
6. Electric mixer, stand or hand (for creaming and frosting)
7. Whisk (for dry ingredients and milk mix)
8. Rubber spatula and wooden spoon (scraping and gentle folding)
9. Wire cooling rack
10. Double boiler setup or microwave-safe heatproof bowl (for melting white chocolate)

Ingredients

1 1/2 cups (190 g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup (120 ml) whole milk, room temperature
1/2 cup (120 g) sour cream or plain Greek yogurt
1 tablespoon lemon zest (optional)
3/4 cup (120 g) white chocolate chips or chopped white chocolate
1 cup (150 g) fresh blueberries (some folks use frozen)
8 ounces (225 g) white chocolate, chopped, for frosting
1 cup (225 g) unsalted butter, softened, for frosting
3 to 4 cups (360 to 480 g) powdered sugar, sifted, for frosting
1/2 teaspoon vanilla extract, for frosting
2 to 3 tablespoons milk or heavy cream, for frosting
Pinch of salt

Directions

Preheat oven to 350 degrees F 175 degrees C and line a 12 cup muffin tin with paper liners. In a bowl whisk together 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
In a large bowl cream 1/2 cup unsalted butter, softened, with 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 2 large eggs one at a time then stir in 1 teaspoon pure vanilla extract.
In a measuring cup combine 1/2 cup whole milk and 1/2 cup sour cream or plain Greek yogurt. If using, stir in 1 tablespoon lemon zest. Add the dry ingredients and the milk mixture to the butter mixture in three parts, starting and ending with the dry ingredients, mixing each addition just until combined. Do not overmix or the cupcakes will be tough.
Toss 1 cup fresh blueberries with a tablespoon of the flour from step 1 to stop them sinking or bleeding. Fold gently into the batter along with 3/4 cup white chocolate chips or chopped white chocolate, fold only until evenly distributed.
Divide batter among liners filling about two thirds full. Bake at 350 degrees F 175 degrees C for 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cupcakes cool in the pan 5 minutes then transfer to a wire rack to cool completely.
For the frosting chop 8 ounces white chocolate and melt gently over a double boiler or in the microwave in 20 second bursts stirring between each burst until smooth. Let it cool to lukewarm but not set.
In a stand mixer or with a hand mixer beat 1 cup unsalted butter, softened, until pale and fluffy about 3 to 5 minutes. Gradually add 3 cups sifted powdered sugar on low speed, then add 1/2 teaspoon vanilla extract and a pinch of salt. If the frosting is too stiff add 2 to 3 tablespoons milk or heavy cream to reach a spreadable or pipeable texture. If you want it sweeter or thicker add up to the fourth cup of powdered sugar.
Slowly stream the cooled melted white chocolate into the buttercream while mixing on low, then increase speed and beat until smooth and light. If the chocolate causes the frosting to seize a tiny splash of warm milk and some extra beating will usually fix it. Chill briefly if the frosting is too soft to pipe.
Pipe or spread the white chocolate frosting onto fully cooled cupcakes and garnish with a few fresh blueberries or white chocolate shavings. Store in the fridge up to 3 days, bring to room temperature for 20 to 30 minutes before serving so the frosting softens and the flavors shine.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.