Blueberry and white chocolate cupcakes Recipe

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30 min


15 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Tangy blueberries are mixed with light sponge and creamy white chocolate icing to make this cupcake a heavenly afternoon or birthday party treat


  • 140g (5oz) unsalted butter, softened
  • 140g (5oz) caster sugar
  • Finely grated zest of 1 small lemon
  • 4 large egg whites
  • 115g (4 oz) blueberries
  • 75g (3 oz) plain flour
  • 115g (4 oz) ground almonds
  • White chocolate icing
  • 175g (6 oz) white chocolate, chopped
  • 4 tbsp double cream
  • Extra grated or shaved white chocolate and blueberries, to decorate


  • To make the cupcakes, preheat the oven to 180ºC/350ºF/Gas Mark 4. Line a 12-cup muffin tray with paper cases.

  • Beat the butter and caster sugar together until creamy. Beat in the lemon zest. In a separate bowl, whisk the egg whites until standing in soft peaks. Dust the blueberries with a little of the flour.

  • Stir the blueberries into the creamed mixture with the rest of the flour and the almonds. Mix in a spoonful of the whisked egg whites to soften the mixture before gently folding in the rest with a large metal spoon.

  • Spoon the mixture into the paper cases and bake for 15 minutes until golden and just firm to the touch. Cool in the tin for 10 minutes before removing to a wire rack to cool completely.

  • To make the icing, put the chocolate and cream in a heatproof bowl and place over a pan of simmering water. Leave until the chocolate has melted, stirring until smooth. Remove the bowl from the pan and set aside in a cool place until the icing has thickened sufficiently to spread over the cupcakes, stirring from time to time.

  • Ice the cupcakes and decorate with grated white chocolate and blueberries.

More Recipe Ideas

Top Tip

Raspberries go great with white chocolate and could be used instead of blueberries.