White Chocolate Blueberry Cupcakes

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I’m curious: Do you have a favorite berry? I honestly love them all, but if I had to pick, I think it would be blueberries. Especially for baking! They can easily be incorporated into a variety of recipes (hello pancakes, muffins, and pie) and I love how sweet and juicy they become after a quick stint in the oven.
 
One of my Summer goals – in addition to baking blueberry everything – is to bulk up the white chocolate section on this website. That means you’re going to be seeing a lot more luscious white chocolate recipes around here! I’m thinking white chocolate raspberry fudge, white chocolate lemon brownies, and of course: White chocolate blueberry cupcakes!
 
Anyone else excited for all this white chocolate talk?! My sweet tooth is aching already 
 
 
 
 
White Chocolate Blueberry Cupcakes
 
Ingredients;
For the Blueberry Cupcakes;
  • 2 sticks (8 ounces) unsalted butter, very soft
  • 1 tablespoon vanilla
  • 2 cups granulated sugar
  • 1 teaspoon lemon zest
  • 4 large eggs, at room temperature
  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 3 and 1/4 cups plus 2 tablespoons cake flour, divided
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups blueberries, fresh or frozen, if using frozen don’t thaw first

 

For the White Chocolate Buttercream;
  • 2 sticks (8 ounces) unsalted butter, VERY soft
  • d 1/2 cups confectioners’ sugar
  • 1/4 teaspoon salt
  • 2 tablespoons full-fat sour cream
  • 1 tablespoon whole milk
  • 6 ounces white chocolate, melted and cooled for 10 minutes (see post for more on this)

 

For the Blueberry Drizzle;
  • 1 cup blueberries, fresh or frozen, if using frozen don’t thaw first
  • 1 tablespoon fresh lemon juice

 

Instructions;
For the Blueberry Cupcakes;
  1. Preheat oven to 350 degrees (F). Line 2 cupcake tins with paper liners; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla, sugar, and lemon zest on medium speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in 3 and 1/4 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside. In a small bowl combine the blueberries with the remaining cake flour and toss to coat. Gently fold the blueberries into the batter, stirring just until combined. Spoon batter into prepared cupcake tins (filling each mold 3/4 of the way – not more or they’ll overflow). Bake one pan at a time, for 18-21 minutes, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with just a few moist crumbs attached. Cool completely before frosting.

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