White Chocolate Blueberry Cupcakes (Print Version)

# Ingredients:

01 - ½ cup unsalted butter, softened.
02 - ¾ cup granulated sugar.
03 - 2 large eggs.
04 - 1 teaspoon pure vanilla extract.
05 - 1½ cups all-purpose flour.
06 - 1½ teaspoons baking powder.
07 - ¼ teaspoon salt.
08 - ½ cup whole milk.
09 - 4 ounces white chocolate, melted and cooled.
10 - 1 cup fresh blueberries.
11 - 1 cup unsalted butter, softened (for frosting).
12 - 3 cups powdered sugar.
13 - 4 ounces white chocolate, melted and cooled (for frosting).
14 - 1-2 tablespoons heavy cream.
15 - Fresh blueberries for garnish.

# Instructions:

01 - Heat oven to 350°F and line muffin tin with paper liners.
02 - Cream butter and sugar until fluffy, then beat in eggs and vanilla.
03 - Whisk flour, baking powder, and salt in separate bowl.
04 - Add dry ingredients alternating with milk to butter mixture, then stir in melted white chocolate.
05 - Gently fold in fresh blueberries until evenly distributed.
06 - Fill cupcake liners two-thirds full and bake 18-20 minutes.
07 - Beat butter until creamy, add powdered sugar gradually, then mix in melted white chocolate and cream until smooth.
08 - Pipe frosting onto cooled cupcakes and top with fresh blueberries.

# Notes:

01 - Toss blueberries in flour to prevent sinking.
02 - Can add lemon zest for extra flavor.
03 - Keeps 2-3 days at room temperature.

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