Description
Delightful cupcakes combining creamy white chocolate with tangy blueberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/2 cup blueberries (fresh or frozen)
- 1/2 cup white chocolate chips
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Cream together the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, stirring until just combined.
- Fold in the blueberries and white chocolate chips.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting or serving.
Notes
Store in an airtight container for up to three days at room temperature, or refrigerate for about a week. They can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg