White Chocolate Blueberry Cupcakes
White Chocolate Blueberry CupcakesCourse: BreakfastCuisine: AmericanDifficulty: Easy
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
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 (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
- For the Blueberry Cupcakes:
- 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.
- For the White Chocolate Buttercream:
- In a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth.
- Reduce the mixer speed to low and gradually add the confectioners sugar, no more than a 1/2 cup at a time. Once all of the sugar has been incorporated, add in the salt, sour cream and milk.
- Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a full minute. This step helps the frosting get nice and fluffy. If the frosting appears too thin, add a little confectioners’ sugar, one tablespoon at a time; if the frosting appears too thick, add a little more milk, one tablespoon at time.
- For the Blueberry Drizzle:
- In a small saucepan combine the blueberries and the lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark 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 mixture to cool completely before using.
- Pipe or spread frosting on top of cooled cupcakes. Drizzle with a teaspoon of blueberry sauce, then top with a few fresh blueberries, if desired.