White Chocolate Blueberry Cupcakes Recipe



Moist and fluffy Blueberry Cupcakes topped with creamy White Chocolate Frosting! This recipe is easy, delicious, and beautiful.

yield 24 cupcakes

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 his)

For the Blueberry Drizzle:
1 cup blueberries, fresh or frozen, if using frozen don't thaw first
1 tablespoon fresh lemon juice

Instructions

Get full recipe >> White Chocolate Blueberry Cupcakes @ bakerbynature.com

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