Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 ½ teaspoons (7.5ml) baking powder
  • ¼ teaspoon (1.25ml) salt
  • ½ cup (113g / 1 stick) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (120ml) whole milk
  • 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
  • ½ cup (85g) white chocolate chips or chopped white chocolate
  • 1 cup (226g / 2 sticks) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 4 oz (113g) white chocolate, melted and slightly cooled
  • 2–3 tablespoons (30-45ml) heavy cream or milk
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream together softened butter and sugar in a large bowl until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
  6. Gently fold in blueberries and white chocolate chips. Don't overmix!
  7. Divide batter evenly among the liners, filling each about 2/3 full.
  8. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool completely on a wire rack.
  10. Beat butter until creamy. Gradually add powdered sugar, then mix in melted white chocolate and vanilla. Add heavy cream/milk as needed to reach desired consistency.
  11. Frost cooled cupcakes and garnish with extra blueberries or white chocolate shavings.