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 ingred*ents together. Using a rubber spatula, gently fold the dry ingred*ents 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 ingred*ents 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.

Assembly:

• 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.

Credit: Baker By Nature