White Chocolate Blueberry Cupcakes Recipe
Get ready to level up your baking game with these heavenly blueberry and white chocolate cupcakes—each bite is like a cozy hug from your oven!
These White Chocolate Blueberry Cupcakes represent a coming together of two rich, creamy, fresh-tasting forces. One: white chocolate.
Two: blueberries. They start with a base of all-purpose flour, just like any good cupcake.
But they get a flavor lift from vanilla extract and a texture boost from the combination of sour cream and whole milk, which make these not quite cake and something more moist and tender than vanilla pudding.
Ingredients
- All-purpose flour: Provides structure; a source of carbohydrates.
- Baking powder & soda: Help cupcakes rise; leavening agents.
- Unsalted butter: Adds richness; contains fats.
- Granulated sugar: Sweetens; contributes to browning.
- Eggs: Bind ingredients; add moisture and protein.
- Sour cream: Creates moist texture; adds a slight tang.
- Blueberries: Naturally sweet; high in antioxidants.
- White chocolate chips: Sweet and creamy; add indulgence.
Ingredient Quantities
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 cup fresh or frozen blueberries
- 3/4 cup white chocolate chips
How to Make this
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and ready a muffin tin that holds 12 muffins with cupcake liners.
2. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
3. In a sizable mixing bowl, using an electric mixer, beat together the softened butter and granulated sugar until light and fluffy, 2-3 minutes.
4. Incorporate the eggs one by one into the butter mixture, beating thoroughly after each elevating addition. Fold in the vanilla.
5. Slowly mix the dry ingredients into the wet ingredients; in between adding the dry to the wet, add the sour cream and whole milk to the mixture. Start and finish the mixing process with the dry ingredients. Mix until just combined, with no visible presence of the dry ingredients.
6. Fold in the blueberries and white chocolate chips gently with a spatula, being careful not to overmix.
7. Distribute the batter evenly between the cupcake liners, filling each about two-thirds full.
8. Bake them in a preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let the cupcakes cool for 5 minutes in the pan, then move them to a wire rack to cool completely.
10. After allowing the cupcakes to cool, you can serve them as they are or top them with your favorite frosting. Enjoy!
Equipment Needed
1. Oven
2. 12-cup muffin tin
3. Cupcake liners
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Wire cooling rack
11. Toothpick
FAQ
- Can I use frozen blueberries instead of fresh ones?Indeed, frozen blueberries can be used. Add them to the batter without thawing them first in order to stave off excess moisture.
- What can I use as a substitute for sour cream?Substituting sour cream with plain Greek yogurt yields a similar texture and flavor. Both Greek yogurt and sour cream have a creamy and slightly tangy taste, making Greek yogurt an excellent substitute for sour cream. However, plain yogurt, whether Greek or not, is much thinner than sour cream.
- How can I ensure the cupcakes are moist?Do not overmix the batter, and bake until the cake is just done. Test for doneness with a toothpick. If the toothpick comes out with a few moist crumbs, the cake is done. If the toothpick comes out clean, the cake has overbaked.
- Should I coat the blueberries in flour before adding them to the batter?Indeed, to prevent your blueberries from sinking to the bottom of your baked goods, try this: toss them in a little flour.
All-purpose flour will work just fine. You don’t need to use a special, fancy flour. And you can certainly use whole wheat flour if that’s what you have on hand (though, honestly, the flavor of the baked good is likely to be better if you use all-purpose).
- Can I substitute white chocolate chips with milk or dark chocolate?Although the flavor may vary, you have the option to utilize alternative varieties of chocolate chips according to your preference.
- How should I store leftover cupcakes?Keep them in an airtight container at room temperature for up to 2 days, or store them in the refrigerator for up to 5 days.
- Can I make these cupcakes gluten-free?Try using a 1:1 gluten-free baking flour, but be aware that results can vary slightly in texture.
White Chocolate Blueberry Cupcakes Recipe Substitutions and Variations
All-purpose flour: For a nuttier taste, substitute with the same amount of whole wheat flour.
Sour cream—substitute Greek yogurt or crème fraîche in equal amounts.
Mayonnaise: Use an equal amount of Greek yogurt or crème fraîche.
Heavy cream: Whip one cup of half-and-half and one tablespoon of cornstarch to stabilize it. This equals one cup of heavy cream.
Milk: Whole
Substitute:
Buttermilk or any plant-based milk such as almond or soy milk.
Berries: Substitute raspberries or blackberries for a berry change-up.
White chocolate chips: For a creamier flavor, use equal parts of chopped white chocolate or milk chocolate chips.
Pro Tips
1. Use Room Temperature Ingredients: Ensure that the eggs, sour cream, and milk are at room temperature before mixing. This helps create a smooth batter and results in a more even bake.
2. Coat the Blueberries: Before folding the blueberries into the batter, toss them with a little flour. This will help prevent them from sinking to the bottom of the muffins.
3. Avoid Overmixing: When combining the wet and dry ingredients, mix until they are just combined. Overmixing can lead to tough muffins due to the development of gluten.
4. Check for Doneness: Since oven temperatures can vary, start checking the muffins at the 18-minute mark by inserting a toothpick into the center. If it comes out clean or with a few crumbs clinging to it, they are done.
5. Enhance Flavor with Zest: For an extra burst of flavor, consider adding the zest of one lemon to the batter. This complements the blueberries beautifully and adds a refreshing twist.
White Chocolate Blueberry Cupcakes Recipe
My favorite White Chocolate Blueberry Cupcakes Recipe
Equipment Needed:
1. Oven
2. 12-cup muffin tin
3. Cupcake liners
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Wire cooling rack
11. Toothpick
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 cup fresh or frozen blueberries
- 3/4 cup white chocolate chips
Instructions:
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and ready a muffin tin that holds 12 muffins with cupcake liners.
2. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
3. In a sizable mixing bowl, using an electric mixer, beat together the softened butter and granulated sugar until light and fluffy, 2-3 minutes.
4. Incorporate the eggs one by one into the butter mixture, beating thoroughly after each elevating addition. Fold in the vanilla.
5. Slowly mix the dry ingredients into the wet ingredients; in between adding the dry to the wet, add the sour cream and whole milk to the mixture. Start and finish the mixing process with the dry ingredients. Mix until just combined, with no visible presence of the dry ingredients.
6. Fold in the blueberries and white chocolate chips gently with a spatula, being careful not to overmix.
7. Distribute the batter evenly between the cupcake liners, filling each about two-thirds full.
8. Bake them in a preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let the cupcakes cool for 5 minutes in the pan, then move them to a wire rack to cool completely.
10. After allowing the cupcakes to cool, you can serve them as they are or top them with your favorite frosting. Enjoy!