Blueberry Bliss Cupcakes with White Chocolate Elegance

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Blueberry Bliss Cupcakes with White Chocolate Elegance

New Tico

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  • White Chocolate Blueberry Cupcakes

    (Yields ~12 cupcakes)

    1. Blueberry Cupcakes

    Ingredients:

    1 ¼ cups (160g) all-purpose flour

    1 tsp baking powder

    ¼ tsp salt

    ½ cup (115g) unsalted butter, room temp

    ¾ cup (150g) granulated sugar

    2 large eggs, room temp

    1 tsp vanilla extract

    ½ cup (120ml) whole milk

    1 cup (150g) fresh or frozen blueberries (if using frozen, do not thaw)

    1 tbsp flour (to coat berries)

    Instructions:

    Preheat oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners.

    Whisk flour, baking powder, and salt in a bowl.

    In another bowl, cream butter and sugar until light and fluffy (about 3 minutes).

    Beat in eggs one at a time. Add vanilla.

    Alternate adding flour mixture and milk until just combined.

    Toss blueberries with 1 tbsp flour (prevents sinking) and fold into the batter.

    Divide batter evenly and bake for 18–22 minutes, or until a toothpick comes out clean.

    Let cool completely.

    2. White Chocolate Ganache (Filling or Drizzle)

    Ingredients:

    4 oz (115g) white chocolate, finely chopped

    ¼ cup (60ml) heavy cream

    Instructions:
    Heat cream in a small saucepan or microwave until just simmering.

    Pour over white chocolate and let sit 2 minutes.

    Stir until smooth. Cool to thicken slightly.

    Use as a drizzle on top, or inject into cupcakes using a piping bag.

    3. Blueberry Buttercream Frosting

    Ingredients:

    ½ cup (115g) unsalted butter, room temp

    2 ½ cups (300g) powdered sugar

    ¼ cup blueberry puree (see below)

    1 tsp lemon juice (enhances blueberry flavor)

    Pinch of salt

    To make blueberry puree:

    In a small pan, cook ¾ cup blueberries over medium heat until soft and juicy (~5 min).

    Mash and strain through a fine mesh sieve. Cool completely.

    Instructions:
    Beat butter until creamy.

    Gradually add powdered sugar.

    Mix in cooled blueberry puree, lemon juice, and salt until smooth and fluffy.

    Add more sugar to thicken or more puree to soften.

    Assembly

    Optional: Core cooled cupcakes and fill with white chocolate ganache.

    Pipe blueberry buttercream on top.

    Drizzle with more ganache or decorate with a few fresh blueberries or white chocolate curls.
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