why make this recipe
White Chocolate Blueberry Cupcakes are a delightful treat that combines the sweetness of white chocolate with the tartness of blueberries. They are perfect for any occasion, whether it’s a birthday party, a picnic, or just a cozy night in. The creamy frosting and fluffy texture make these cupcakes a favorite. Plus, they are easy to make, so you can enjoy baking without any stress!
how to make White Chocolate Blueberry Cupcakes
Ingredients:
- 1 teaspoon lemon zest
- 2 cups blueberries (fresh or frozen)
- 2 sticks (8 ounces) unsalted butter (very soft)
- 1 cup full-fat sour cream
- 1/2 cup whole milk
- 4 large eggs (at room temperature)
- 1 tablespoon vanilla
- 3 and 1/4 cups plus 2 tablespoons cake flour (divided)
- 2 and 1/2 cups confectioners sugar
- 6 ounces white chocolate (melted and cooled for 10 minutes)
- 1 and 1/2 teaspoons baking powder
- 1 tablespoon fresh lemon juice
- 2 cups granulated sugar
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
Directions:
- Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
- In a mixing bowl, combine the butter and granulated sugar, and cream until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in sour cream, milk, vanilla, lemon zest, and lemon juice until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the blueberries and melted white chocolate.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
how to serve White Chocolate Blueberry Cupcakes
Serve these cupcakes with a light dusting of powdered sugar on top for a pretty finish. They are delicious on their own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. For a fun presentation, consider decorating with some fresh blueberries on top.
how to store White Chocolate Blueberry Cupcakes
Store these cupcakes in an airtight container at room temperature for up to three days. If you want to keep them for longer, you can refrigerate them for about a week. If you want to freeze them, place them in a freezer-safe container for up to three months. Just thaw them at room temperature before serving.
tips to make White Chocolate Blueberry Cupcakes
- Make sure your butter is very soft to achieve a light and fluffy texture.
- Use fresh blueberries for the best flavor, but frozen ones work well too. Just add them without thawing.
- Don’t overmix the batter once you add the dry ingredients; mixing just until combined ensures your cupcakes stay light and fluffy.
variation (if any)
You can switch out blueberries for other berries like raspberries or strawberries for a different flavor. You can also add nuts like chopped pecans or walnuts for an additional crunch. For a more chocolatey version, try adding chocolate chips to the batter.
FAQs
Can I use low-fat sour cream?
Yes, low-fat sour cream can be used, but the texture might be a little different. Full-fat sour cream gives a richer taste.
Can I make these cupcakes ahead of time?
Absolutely! You can make the cupcakes a day or two in advance. Just store them properly.
What can I do if I don’t have cake flour?
If you don’t have cake flour, you can substitute it with all-purpose flour. Just remove 2 tablespoons of flour and replace it with cornstarch for a similar texture.