These White Chocolate Blueberry Cupcakes combine luscious white chocolate frosting with juicy, antioxidant-rich blueberries in every bite. Featuring a delicate and airy cake base, these cupcakes deliver a luxurious taste experience that is both invigorating and indulgent. Whether you’re baking for a family celebration, weekend treat, or a bake sale, this recipe will win everyone over. Backed by the perfect blend of tart and sweet, this dessert is easy to make yet irresistibly gourmet. Packed with real fruit and topped with a dreamy drizzle, it’s a showstopper in both flavor and presentation. Let’s get baking!
Why You’ll Love This Recipe
- Tender and Airy Texture: Sour cream and whole milk ensure a soft, melt-in-your-mouth crumb.
- Sweet-Tart Balance: The juicy blueberries contrast beautifully with the sweet white chocolate frosting.
- Stunning Presentation: A vibrant blueberry drizzle adds a gourmet touch.
- Party-Perfect: Makes 24 cupcakes, ideal for gatherings.
- Customizable: Easy to tweak with different fruits or flavor twists.
Ingredients
For the Blueberry Cupcakes:
- 1 cup (2 sticks) unsalted butter, softened
- 1 tablespoon vanilla extract
- 2 cups granulated sugar
- 1 teaspoon lemon zest
- 4 large eggs, room temperature
- 1 cup full-fat sour cream
- 1/2 cup whole milk
- 3 1/4 cups + 2 tablespoons cake flour, divided
- 1 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 Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 2 tablespoons full-fat sour cream
- 1 tablespoon whole milk
- 6 ounces white chocolate, melted and cooled (about 10 minutes)
For the Blueberry Drizzle:
- 1 cup blueberries (fresh or frozen; do not thaw if frozen)
- 1 tablespoon fresh lemon juice
How to Make White Chocolate Blueberry Cupcakes
- Prep the Oven: Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners.
- Cream the Butter: Beat butter, vanilla, sugar, and lemon zest until light and fluffy.
- Add the Eggs: Mix in the eggs individually, making sure each one is fully incorporated before adding the next.
- Add Dairy: Mix in the sour cream and milk until combined.
- Combine Dry Ingredients: In a separate bowl, mix 3 1/4 cups flour with baking powder, baking soda, and salt.
- Blend Batter: Gently fold the dry mix into the wet ingredients until just combined.
- Mix in Blueberries: Coat the blueberries with the remaining 2 tablespoons flour, then fold them gently into the batter.
- Fill and Bake: Divide batter evenly into cupcake liners, filling each about 3/4 full. Bake 18-21 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the Frosting:
- Beat the Butter: Cream butter until smooth.
- Add Sugar and Dairy: Gradually add powdered sugar, then mix in salt, sour cream, and milk.
- Add White Chocolate: Beat in melted white chocolate, then whip until fluffy.
For the Drizzle:
- Simmer: Cook blueberries and lemon juice over medium heat, mashing gently, until thickened (about 12 minutes).
- Strain and Cool: Push through a sieve, discarding solids. Let cool.
Assembly:
Once cupcakes have cooled, generously frost them, drizzle with blueberry sauce, and finish with a few fresh berries if you like.
Helpful Tips
- Don’t Overmix: Overworking the batter can lead to dense cupcakes.
- Cool Completely: Ensure cupcakes are fully cooled before frosting to avoid melting.
- Melt Chocolate First: Let it cool slightly so it blends smoothly into the frosting.
- Check for Doneness: Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re ready.
Substitutions and Variations
- Berries: Swap blueberries with raspberries or chopped strawberries.
- Citrus Zest: Add orange zest for a twist.
- Frosting: Try cream cheese instead of white chocolate for a tangy variation.
- Gluten-Free: Use a gluten-free cake flour blend for a GF version.
Frequently Asked Questions
Can I use frozen blueberries? Yes, just don’t thaw them to prevent bleeding.
How do I store the cupcakes? Keep them in an airtight container at room temperature for up to 2 days or refrigerate for extended freshness up to 5 days.
Can I make them ahead? Absolutely! Bake the cupcakes and prepare the frosting a day in advance. Assemble just before serving.
Why use sour cream? It adds moisture and a slight tang, enhancing the cupcake texture and flavor.
Storage Instructions
- Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days.
- Refrigerator: Extend freshness by refrigerating for up to 5 days. Bring to room temperature before serving.
- Freezer: Freeze unfrosted cupcakes up to 2 months. Thaw and frost fresh.
Conclusion
These White Chocolate Blueberry Cupcakes are a show-stopping treat that balances fruity brightness with creamy sweetness. With their elegant appearance and decadent flavor, they’re sure to impress at any gathering or celebration. Give them a try. Craving more delicious cupcake inspiration? Explore our other fruity and festive dessert recipes today!
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White Chocolate Blueberry Cupcakes
- Total Time: 1 hour 30 minutes
- Yield: 24 cupcakes 1x
- Diet: Vegetarian
Description
White Chocolate Blueberry Cupcakes are tender, fruity, and topped with velvety white chocolate frosting and a fresh blueberry drizzle. Perfect for birthdays, showers, or anytime you want a standout dessert. Try this recipe today!
Ingredients
For the Blueberry Cupcakes:
1 cup unsalted butter, softened
1 tablespoon vanilla extract
2 cups granulated sugar
1 teaspoon lemon zest
4 large eggs, room temperature
1 cup full-fat sour cream
1/2 cup whole milk
3 1/4 cups + 2 tablespoons cake flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 cups blueberries (fresh or frozen, unthawed)
For the White Chocolate Frosting:
1 cup unsalted butter, softened
2 1/2 cups powdered sugar
1/4 teaspoon salt
2 tablespoons full-fat sour cream
1 tablespoon whole milk
6 ounces white chocolate, melted and cooled
For the Blueberry Drizzle:
1 cup blueberries (fresh or frozen)
1 tablespoon fresh lemon juice
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners.
- Cream the Butter: Beat butter, vanilla, sugar, and lemon zest until light and fluffy.
- Add the Eggs: Mix in the eggs individually, making sure each one is fully incorporated before adding the next.
- Add Dairy: Mix in the sour cream and milk until combined.
- Combine Dry Ingredients: In a separate bowl, mix 3 1/4 cups flour with baking powder, baking soda, and salt.
- Blend Batter: Gently fold the dry mix into the wet ingredients until just combined.
- Mix in Blueberries: Coat the blueberries with the remaining 2 tablespoons flour, then fold them gently into the batter.
- Fill and Bake: Divide batter evenly into cupcake liners, filling each about 3/4 full. Bake 18-21 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the Frosting:
- Beat the Butter: Cream butter until smooth.
- Add Sugar and Dairy: Gradually add powdered sugar, then mix in salt, sour cream, and milk.
- Add White Chocolate: Beat in melted white chocolate, then whip until fluffy.
For the Drizzle:
- Simmer: Cook blueberries and lemon juice over medium heat, mashing gently, until thickened (about 12 minutes).
- Strain and Cool: Push through a sieve, discarding solids. Let cool.
Assembly:
Once cupcakes have cooled, generously frost them, drizzle with blueberry sauce, and finish with a few fresh berries if you like.
Notes
Use frozen blueberries straight from the freezer to avoid discoloring batter.
Let cupcakes cool fully before frosting.
You can freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes + Time (Inactive): 30 minutes (cooling and resting)
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 22g
- Carbohydrates: 34g
- Protein: 3g