Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1/2 cup whole milk
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh blueberries
For the White Chocolate Frosting:
1/2 cup unsalted butter, room temperature
1 cup white chocolate chips, melted and slightly cooled
2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add the flour mixture, alternating with milk and sour cream, starting and ending with the flour mixture. Mix until just combined.
Gently fold in fresh blueberries.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
For the Frosting:
Beat butter until creamy. Gradually add powdered sugar, mixing on low speed.
Add melted white chocolate, heavy cream, and vanilla extract. Beat until smooth and fluffy.
Frost the cooled cupcakes with the white chocolate frosting. Decorate as desired.
Prep Time: 20 mins | Cooking Time: 20 mins | Total Time: 40 mins
Kcal: 350 | Servings: 12
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