Ingredients
Method
Prepare Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fold in the white chocolate chips and blueberries gently.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Prepare Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Add the melted white chocolate, heavy cream, and vanilla extract, and beat until smooth and fluffy.
- Frost the cooled cupcakes with the white chocolate frosting.
Nutrition
Notes
For best results, use high-quality white chocolate and fresh blueberries. You can also add a sprinkle of sea salt on top of the frosting for a flavor contrast.