#White #Chocolate #Blueberry #Cupcakes
The World's most delicious food cake drink
White Chocolate Blueberry Cupcakes
prep 30 minscook 30 minsinactive 30 minstotal 1 hour, 30 mins
author ashley manila
yield 24 cupcakes
Moist and fluffy Blueberry Cupcakes topped with creamy White Chocolate Frosting! This recipe is easy, delicious, and beautiful.
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:
Preheat oven to 350 degrees (F).
Get Full Recipe : ==> @ bakerbynature.com
White Chocolate Blueberry Cupcakes
prep 30 minscook 30 minsinactive 30 minstotal 1 hour, 30 mins
author ashley manila
yield 24 cupcakes
Moist and fluffy Blueberry Cupcakes topped with creamy White Chocolate Frosting! This recipe is easy, delicious, and beautiful.
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:
Preheat oven to 350 degrees (F).
Get Full Recipe : ==> @ bakerbynature.com
