White Chocolate Blueberry Cupcakes – Soft, Fruity & Elegant

These White Chocolate Blueberry Cupcakes are a dreamy combination of sweet white chocolate and juicy blueberries baked into a soft, moist vanilla cupcake base. Topped with a silky white chocolate buttercream and fresh berries, they’re as beautiful as they are delicious—perfect for spring celebrations, baby showers, brunches, or anytime you want a treat that’s fruity, rich, and just a little fancy.

🛒 Ingredients

For the Cupcakes
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
½ cup fresh or frozen blueberries (tossed in 1 tsp flour)
½ cup white chocolate chips (or chopped)

For the White Chocolate Frosting
½ cup unsalted butter, softened
4 oz white chocolate, melted and cooled slightly
1½–2 cups powdered sugar
1–2 tablespoons heavy cream or milk
½ teaspoon vanilla extract
Pinch of salt

Optional toppings: fresh blueberries, white chocolate shavings, edible flowers

🔄 Substitutions

Flour: Use gluten-free 1:1 flour blend if needed
Butter: Substitute with plant-based butter for dairy-free
Milk: Use almond, oat, or coconut milk
White chocolate: Swap with dark or milk chocolate if preferred
Blueberries: Use frozen—just don’t thaw before mixing in

👨‍🍳 How to

Preheat oven to 350°F (175°C) and line a cupcake pan with 12 liners
In a bowl, whisk together flour, baking powder, and salt
In a separate bowl, beat butter and sugar until light and fluffy
Add eggs one at a time, mixing well, then add vanilla
Alternate adding the dry ingredients and milk, beginning and ending with dry
Fold in blueberries and white chocolate chips gently
Divide batter evenly between cupcake liners
Bake for 18–22 minutes or until a toothpick comes out clean
Let cupcakes cool completely before frosting
To make frosting, beat butter until creamy, then add melted white chocolate
Gradually mix in powdered sugar, vanilla, and cream until smooth and fluffy
Pipe or spread onto cooled cupcakes and decorate as desired

🧀 Mix-ins

Zest of 1 lemon or orange for brightness
Chopped toasted almonds or coconut flakes
A dollop of blueberry jam in the center of each cupcake before baking
Crushed freeze-dried blueberries in the frosting

✅ Recipe Tips

Toss blueberries in a bit of flour to prevent sinking
Don’t overmix the batter—fold gently to keep cupcakes light
Let white chocolate cool slightly before adding to the frosting
Refrigerate frosted cupcakes for 10 minutes to firm them up before serving

📦 Storage

Store cupcakes in an airtight container at room temp for 1 day or refrigerated for up to 4 days
Bring to room temperature before serving for best texture
Unfrosted cupcakes can be frozen up to 2 months—thaw and frost fresh

🌀 Recipe Variations

Mini cupcakes: Bake in mini liners for 10–12 minutes
Layer cake: Double the recipe and bake in two 8-inch cake pans
White chocolate cream cheese frosting: Use 4 oz cream cheese + 4 oz butter
Lemon blueberry version: Add lemon zest to the batter and a lemon glaze drizzle on top

❓ FAQs

Can I use frozen blueberries? Yes—don’t thaw them to avoid streaking
What white chocolate is best? Use real white chocolate (with cocoa butter), not white chips for best frosting texture
Can I make these ahead? Yes—bake the cupcakes a day ahead and frost before serving
How do I get bakery-style frosting swirls? Use a piping bag with a large star tip and start from the center working outward

These White Chocolate Blueberry Cupcakes are moist, rich, and bursting with flavor—ideal for celebrations or just a sweet pick-me-up.