I first found this recipe last summer at another blog called Purple Cookie. You can check out the original post there. We've made a few modifications to the recipe. One thing we found out is that there seems to be too much frosting in the original recipe. The frosting is very sweet, and the cupcakes don't need too much of it to taste good. We've halved the amounts used in the frosting. If you want more frosting either double the measurements we've given, or just look at the original recipe at Purple Cookie.
Blueberry White Chocolate Cupcakes
- makes 12 cupcakes
For the cupcakes
1 ½ cups plain flour
½ tablespoon baking powder
½ teaspoon salt
¾ cup sugar
6 tablespoons unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
½ cup buttermilk
1 cup blueberries, frozen or fresh
1. Preheat the oven to 350°F. Line your muffin pan with 12 cupcake liners.
2. Whisk the flour, baking powder, and salt in a bowl.
3. Put the sugar and butter in another large bowl. With an electric mixer, beat the sugar and butter until it is light and fluffy. Then, beat in the eggs, one at a time. Followed by the vanilla.
4. Beat in the dry ingredients in 3 addition alternated with the buttermilk in two additions.
5. Fold in the blueberries.
6. Put the mixture in the muffin pan. Bake for 20-25 minutes.
7. Let the cupcakes cool for 10 minutes. Then, remove them from the pan. Let cool completely before frosting. If you are pressed for time, put the cupcakes in the refrigerator to cool.
For the white chocolate buttercream frosting
2.5 ounces white chocolate, chopped into small pieces
¼ cup unsalted butter, room temperature
1 ¾ cups powdered sugar, sifted
Pinch of salt
¼ teaspoon vanilla extract
1/8 cup sour cream
1. Melt the white chocolate either in the microwave or over a pot of simmering water. Make sure to stir the chocolate as is melts. Remove when melted and let cool slightly.
2. While the chocolate is cooling, beat the butter with an electric mixer until light and fluffy.
3. Mixing on low, gradually add the powdered sugar to the butter until well combined.
4. Add salt, vanilla extract, and sour cream. Mix until smooth.
5. Add the white chocolate and mix with a spoon until the mixture is combined. Don’t over mix.
Frost the cupcakes and eat! I like to store the cupcakes in the refrigerator since it tends to be hot in the kitchen during the summer and the icing stays more solid in the fridge.