White Chocolate Blueberry Cupcakes

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.

Recipe and picture are from: White Chocolate Blueberry Cupcakes - Baker by Nature


Tips and Tricks for Recipe Success:

  • Because we want the moistest cupcakes possible, this recipe calls for cake flour. Cake flour is extra finely ground and gives the cupcakes their extra soft texture. In most grocery stores, you’ll probably find cake flour in the baking aisle. You can also buy it online here.
  • You must toss the blueberries in flour before adding them to the batter. This dusting of flour helps keep the berries afloat during the baking process, and ensure you won’t bite into a cupcake full of sunken berries.
  • Feel free to use fresh or frozen berries for this recipe. If you use frozen, don’t thaw them first. I don’t recommend using wild blueberries, which are much smaller than traditional blueberries.
  • Before you begin baking, make sure your butter, eggs, sour cream, and milk have all come to room temperature. Cold ingredients do not bond!
  • When you measure your cake flour, be sure you’re not packing it into the measuring cup. Packed flour will yield dense and dry cupcakes.
  • For the white chocolate frosting, you’ll want to make sure your butter is VERY soft before creaming it.
  • You’ll also want to use quality white chocolate, such as Lindt, Baker’s, or Ghiradelli. I don’t suggest melting white chocolate chips.
  • Be sure to cool the white chocolate for at least 10 minutes before adding it to the frosting. It should be completely melted, but cool to the touch.
  • You’ll need a fine-mesh strainer to make the blueberry drizzle. You’ll place the strainer over a small bowl and push the puree though. You’re only going to use the liquid in the bowl. You should have about 1/4 cup of liquid in your bowl. Discard any skins/seeds left in the strainer.
  • Please make sure your blueberry drizzle is completely cool before topping the frosted cupcakes. If the drizzle is even a little warm when you add it to the cupcakes, the frosting could melt. The puree typically takes 15 to 20 minutes to cool.

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