White Chocolate Blueberry Cupcakes #dessert #summer

One of my Summer objectives – notwithstanding preparing blueberry everything – is to build up the white chocolate area on this site.

That implies you will see much increasingly delicious white chocolate formulas around here! I'm supposing white chocolate raspberry fudge, white chocolate lemon brownies, and obviously: White chocolate blueberry cupcakes!

One of the (many) things I adore about this formula is that it isn't overwhelmingly lemony. Try not to misunderstand me – I adore lemon and blueberry as much as the following lady. Be that as it may, I truly needed the white chocolate to sparkle here, so I was exceptionally moderate with the lemon, including only a teaspoon of pizzazz in the cupcake hitter.

Also try our recipe LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

Stunning and delicious, these White Chocolate Blueberry Cupcakes are a must bake for blueberry lovers! You'll want to make these all Summer long.

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 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

Instructions
For the Blueberry Cupcakes:

1. Preheat oven to 350 degrees (F). Line 2 cupcake tins with paper liners; set aside. 
2. 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. 
3. 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. 
4. 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. 
5. Spoon batter into prepared cupcake tins (filling each mold 3/4 of the way - not more or they'll overflow).

For more detail : bit.ly/2WCAhQ4

Read more our recipe Frosted Lemonade