White Chocolate Blueberry Cupcakes

Stunning and delicious, those White Chocolate Blueberry Cupcakes are a ought to bake for blueberry lovers! Topped with white chocolate buttercream and recent blueberry sauce. The correct Summer cupcake!

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 big eggs, at room temperature 1 cup full-fat sour cream 1/2 cup complete 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, recent or frozen, if utilizing frozen don't thaw first 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 complete milk 6 ounces white chocolate, melted and cooled for 10 minutes (see submit for further on this) For the Blueberry Drizzle: 1 cup blueberries, recent or frozen, if utilizing frozen don't thaw first 1 tablespoon recent lemon juice Instructions For the Blueberry Cupcakes: Preheat oven to 350 levels (F). Line 2 cupcake tins with paper liners; set aside. In the bowl of a stand mixer outfitted with the paddle attachment, or in a big bowl utilizing a hand-held electrical mixer, beat the butter, vanilla, sugar, and lemon zest on medium pace till pale and fluffy, about 2 minutes. Add within the eggs, one at a time, beating properly after every addition. On low speed, beat within 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 calmly toss the dry foods together. Using a rubber spatula, gently fold the dry foods into the batter, blending simply till combined. Be certain to now not over blend right the following or your cupcakes might be dense! Set aside. In a small bowl combine the blueberries with the ultimate cake flour and toss to coat. Gently fold the blueberries into the batter, stirring simply till combined. Spoon batter into ready cupcake tins (filling every mold 3/4 of the method - now not further or they may overflow). Bake one pan at a time, for 18-21 minutes, or till a cupcake tester inserted within the middle of a cupcake comes out clean, or with simply simply several moist crumbs attached. Cool fully earlier than frosting. For the White Chocolate Buttercream: In a stand mixer outfitted with the paddle attachment, or in a big bowl utilizing a hand-held electrical mixer, beat the butter on medium-speed till fully smooth. Reduce the mixer pace to low and progressively upload the confectioners sugar, no further than a 1/2 cup at a time. Once all the sugar has been incorporated, upload within the salt, sour cream and milk. Add within the white chocolate and beat smooth. Once all the foods were incorporated, boom the pace to medium-high and beat for a complete minute. This step facilitates the frosting get good and fluffy. If the frosting seems too thin, upload just a bit confectioners' sugar, one tablespoon at a time; if the frosting seems too thick, upload just a bit further milk, one tablespoon at time. For the Blueberry Drizzle: In a small saucepan combine the blueberries and the lemon juice; carry to a simmer over medium warmth and cook, stirring continually and gently smashing the blueberries smooth, till thickened right into a deep, darkish blueberry reduction, about 12 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Allow combination to cool fully earlier than using. Assembly: Pipe or unfold frosting on ideal of cooled cupcakes. Drizzle with a teaspoon of blueberry sauce, then ideal with simply several recent blueberries, if desired.

Blueberry Cupcakes with White Chocolate Buttercream
I’m curious: Do you've a favourite berry? I truthfully love them all, but when I needed to pick, I assume it need to be blueberries. Especially for baking! They can simply be incorporated right into a type of recipes (hello pancakes, muffins, and pie) and I love how candy and juicy they develop into after a quickly stint within the oven.

One of my Summer aims – besides baking blueberry everything – is to bulk up the white chocolate part in this website. That capability you’re going to be seeing rather lots further luscious white chocolate recipes round here! I’m pondering white chocolate raspberry fudge, white chocolate lemon brownies, and of course: White chocolate and blueberry cupcakes!

One of the (many) issues I love about this recipe is that it isn’t overwhelmingly lemony. Don’t get me incorrect – I love lemon and blueberry as rather lots because the subsequent gal. But I actually needed the white chocolate to polish here, so I was very conservative with the lemon, including basically a teaspoon of zest within the cupcake batter. I discover this quantity perfectly highlights the blueberries with out overpowering the refined white chocolate flavor. Upon first bite, you’ll recognise what I mean. It’s the correct marriage of flavors!

Tips and Tricks for Recipe Success:
Because we desire the moistest cupcakes possible, this recipe calls for cake flour. Cake flour is further finely flooring and offers the cupcakes their further mushy texture. In most grocery stores, you’ll possibly discover cake flour within the baking aisle. You too can purchase it on-line here.
You ought to toss the blueberries in flour earlier than including them to the batter. This dusting of flour facilitates hold the berries afloat throughout the baking process, and guarantee you won’t chew right into a cupcake filled with sunken berries.
Feel loose to make use of recent or frozen berries for this recipe. If you use frozen, don’t thaw them first. I don’t advocate utilizing wild blueberries, which might be rather lots smaller than ordinary blueberries.
Before you start baking, make certain your butter, eggs, sour cream, and milk have all come to room temperature. Cold foods don't bond!
When you degree your cake flour, be certain you’re now not packing it into the measuring cup. Packed flour will yield dense and dry cupcakes.
For the white chocolate frosting, you’ll desire to make certain your butter is VERY mushy earlier than creaming it.
You’ll also desire to make use of high caliber white chocolate, comparable to Lindt, Baker’s, or Ghiradelli. I don’t mean melting white chocolate chips.
Be certain to cool the white chocolate for a minimum of 10 minutes earlier than including it to the frosting. It ought to be fully melted, but cool to the touch.
You’ll desire a fine-mesh strainer to make the blueberry drizzle. You’ll location the strainer over a small bowl and push the puree though. You’re basically going to make use of the liquid within the bowl. You ought to have about 1/4 cup of liquid on your bowl. Discard any skins/seeds left within the strainer.
Please make certain your blueberry drizzle is fully cool earlier than topping the frosted cupcakes. If the drizzle is even just a bit warm whilst you upload it to the cupcakes, the frosting might melt. The puree usually takes 15 to 20 minutes to cool.
Stunning and delicious, those White Chocolate Blueberry Cupcakes are a ought to bake for blueberry lovers!

Moist and fluffy blueberry cupcakes topped with luscious white chocolate frosting and blueberry drizzle!? Yes, please! Preheat your oven and deal with your self to a batch at this time

More Blueberry Recipes:
Ultimate Lemon Blueberry Cake
Lemon Blueberry Cupcakes
The Best Blueberry Bundt Cake
Lemon Cupcakes with Fresh Blueberry Buttercream

If you attempt this recipe for White Chocolate Blueberry Cupcakes, permit me recognise what you think! Leave a remark below, and don’t overlook to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

Stunning and delicious, those White Chocolate Blueberry Cupcakes are a ought to bake for blueberry lovers!

Share this post