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When it comes to baking, few combinations are as enticing as the sweet and creamy flavor of white chocolate paired with the tart burst of fresh blueberries. The Delightful White Chocolate Blueberry Cupcakes are a perfect representation of this exquisite pairing, delivering a treat that is as beautiful as it is delicious. These cupcakes are not just a dessert; they embody the joy of baking as a creative outlet, allowing you to experiment with flavors and techniques while creating something truly special for your friends and family.

White Chocolate Blueberry Cupcakes

Indulge in the sweet and creamy Delightful White Chocolate Blueberry Cupcakes that blend luscious white chocolate with fresh blueberries for a treat that’s as beautiful as it is delicious. This recipe includes easy, step-by-step instructions and tips to ensure your cupcakes turn out perfectly every time. Delight your family and friends with these scrumptious cupcakes! Click through to explore the full recipe and elevate your baking game today!
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Ingredients
  

1 ½ cups all-purpose flour

1 ½ 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 (plus extra for garnish)

1 cup white chocolate chips

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

½ cup white chocolate, melted and cooled

2-3 tbsp heavy cream

1 tsp vanilla extract

Fresh blueberries for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until combined.

          Incorporate Sour Cream and Milk: Add the sour cream and milk to the mixture, stirring until well combined.

            Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined. Be careful not to overmix.

              Fold in Blueberries and Chocolate: Gently fold in the fresh blueberries and white chocolate chips until evenly distributed through the batter.

                Fill Muffin Pan: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

                  Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                    Make the Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the melted white chocolate, heavy cream, and vanilla extract. Beat on medium-high speed until the frosting is fluffy and spreadable. If the frosting is too thick, add a little more cream.

                      Frost the Cupcakes: Once the cupcakes have cooled completely, frost them generously with the white chocolate frosting using a piping bag or a spatula.

                        Garnish: Top each frosted cupcake with a few fresh blueberries for decoration.

                          Serve and Enjoy: Serve the cupcakes fresh and enjoy the delightful combination of white chocolate and blueberries!

                            Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes