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White Chocolate Blueberry Cupcakes Recipe

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4.4 from 12 reviews

Delicious White Chocolate Blueberry Cupcakes featuring a moist blueberry-infused cake topped with fluffy white chocolate buttercream and a sweet blueberry drizzle. Perfect for spring gatherings or any special occasion, these cupcakes combine fresh blueberries, zesty lemon, and creamy white chocolate for a delightful treat.

Ingredients

For the Blueberry Cupcakes

  • 2 sticks (8 ounces) unsalted butter, very soft
  • 1 tablespoon vanilla extract
  • 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 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 frozen, do not thaw)

For the White Chocolate Buttercream

  • 2 sticks (8 ounces) unsalted butter, very soft
  • 2 and 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

For the Blueberry Drizzle

  • 1 cup blueberries, fresh or frozen (if frozen, do not thaw)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 12-cup cupcake tins with paper liners and set aside.
  2. Make Cupcake Batter: In a stand mixer fitted with a paddle attachment or using a handheld mixer, beat the very soft butter, vanilla extract, granulated sugar, and lemon zest on medium speed until the mixture is light and fluffy, approximately 2 minutes.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate.
  4. Incorporate Sour Cream and Milk: On low speed, blend in the sour cream followed by the whole milk. Turn off the mixer once mixed.
  5. Combine Dry Ingredients: In a separate bowl, lightly toss 3 and 1/4 cups of cake flour with baking powder, baking soda, and salt using a fork to evenly distribute ingredients.
  6. Fold Dry into Wet Ingredients: Gently fold the dry ingredients into the wet batter with a rubber spatula until just combined—avoid overmixing to prevent dense cupcakes.
  7. Prepare Blueberries: Toss the blueberries with the remaining 2 tablespoons of cake flour in a small bowl, then fold these floured blueberries gently into the batter.
  8. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about 3/4 full to avoid overflow while baking.
  9. Bake: Bake one pan at a time for 18-21 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove and allow cupcakes to cool completely before frosting.
  10. Make White Chocolate Buttercream: Beat the softened butter in a stand mixer or large bowl on medium speed until smooth. Reduce speed to low and gradually add confectioners' sugar in increments no greater than 1/2 cup at a time. After all sugar is incorporated, add salt, sour cream, and milk.
  11. Add White Chocolate: Beat in the cooled melted white chocolate until smooth. Increase speed to medium-high and beat for one full minute to achieve a light, fluffy texture. Adjust consistency by adding confectioners' sugar or milk as needed.
  12. Prepare Blueberry Drizzle: In a small saucepan over medium heat, combine blueberries and lemon juice. Simmer for about 12 minutes, stirring frequently and gently mashing blueberries until thickened into a deep purple reduction. Remove from heat.
  13. Strain Blueberry Sauce: Pass the blueberry mixture through a fine-mesh strainer into a bowl to remove skins and large pieces. Let cool completely.
  14. Assemble Cupcakes: Pipe or spread the white chocolate buttercream over cooled cupcakes. Drizzle with a teaspoon of the blueberry sauce and garnish with a few fresh blueberries if desired.

Notes

  • Do not thaw frozen blueberries before adding to the batter or decorating; this helps prevent bleeding of color and sogginess.
  • Be careful not to overmix the batter after adding dry ingredients to keep cupcakes light and fluffy.
  • Ensure white chocolate is cooled before adding to buttercream to avoid melting the butter.
  • If frosting is too thin, add more confectioners' sugar one tablespoon at a time; if too thick, add more milk gradually.
  • Blueberry drizzle can be stored in the refrigerator for up to 3 days and reheated gently before using.

Find it online: https://dishcooks.com/white-chocolate-blueberry-cupcakes-recipe/