Description
Delight in these moist and tender White Chocolate Blueberry Cupcakes, featuring a luscious white chocolate buttercream frosting and a sweet, tangy blueberry drizzle. Perfectly balanced with lemon zest and bursting with fresh or frozen blueberries, these cupcakes make a stunning dessert for any occasion.
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 (do not thaw if frozen)
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 (do not thaw if frozen)
- 1 tablespoon fresh lemon juice
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cupcake tins with paper liners and set aside.
- Make Cupcake Batter: In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld electric mixer, beat butter, vanilla, sugar, and lemon zest on medium speed until light and fluffy, about 2 minutes.
- Add Eggs: Incorporate eggs one at a time, beating well after each addition.
- Mix in Dairy: On low speed, beat in sour cream followed by milk, then stop the mixer.
- Add Dry Ingredients: In a separate bowl, lightly toss 3¼ cups cake flour with baking powder, baking soda, and salt using a fork. Gently fold this mixture into the wet batter just until combined to avoid dense cupcakes.
- Fold in Blueberries: Toss blueberries with the remaining 2 tablespoons cake flour in a small bowl, then gently fold them into the batter.
- Fill Cupcake Pans: Spoon batter into prepared liners, filling each about 3/4 full to prevent overflow.
- Bake: Bake cupcakes one pan at a time for 18-21 minutes or until a toothpick inserted comes out clean or with few moist crumbs. Cool completely before frosting.
- Prepare White Chocolate Buttercream: Beat butter on medium speed until smooth. Reduce speed to low and gradually add confectioners’ sugar, about 1/2 cup at a time. Add salt, sour cream, and milk, then incorporate melted white chocolate. Beat on medium-high for one full minute to lighten the frosting. Adjust consistency with extra sugar or milk as needed.
- Make Blueberry Drizzle: In a small saucepan, combine blueberries and lemon juice, bring to a simmer over medium heat. Stir constantly while gently smashing blueberries until thickened to a deep dark reduction, about 12 minutes. Remove from heat.
- Strain Blueberry Sauce: Push the puree through a fine-mesh strainer to remove skins and chunks, then cool completely.
- Assemble Cupcakes: Pipe or spread white chocolate buttercream on cooled cupcakes. Drizzle with blueberry sauce and top with a few fresh blueberries if desired.
Notes
- Use cake flour for a tender crumb; do not substitute with all-purpose flour.
- When folding in blueberries, be gentle to avoid breaking them and coloring the batter.
- If using frozen blueberries, do not thaw to prevent color bleed.
- Adjust frosting thickness by adding confectioners' sugar or milk gradually for perfect spreadability.
- Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
