White chocolate blueberry cupcakes are the ultimate sweet treat when you want something that’s as beautiful as it is delicious. These soft, fluffy cupcakes are bursting with juicy blueberries, topped with a creamy white chocolate buttercream, and finished with a tangy blueberry drizzle that takes them over the top. Perfect for birthdays, brunches, or just a weekend baking project, this recipe delivers bakery-quality results right from your own kitchen. Whether you’re a seasoned baker or a beginner, you’ll love how easily these cupcakes come together — and the way the flavors balance sweetness with a hint of tart lemon.
Why You’ll Love These White Chocolate Blueberry Cupcakes
Bakery-quality crumb – These cupcakes come out soft, moist, and wonderfully tender every time.
Flavor perfection – The sweet white chocolate buttercream pairs beautifully with the tart burst of blueberries.
Eye-catching presentation – That gorgeous purple blueberry drizzle makes them look irresistible.
Make-ahead friendly – Both the cupcakes and the frosting can be prepared in advance.
Crowd-pleasing – Ideal for parties, showers, and celebrations.
Ingredients
For the Blueberry Cupcakes:
8 oz (2 sticks) unsalted butter, softened
1 tbsp vanilla extract
2 cups granulated sugar
1 tsp lemon zest
4 large eggs, at room temperature
1 cup full-fat sour cream
½ cup whole milk
3¼ cups + 2 tbsp cake flour, divided
1½ tsp baking powder
½ tsp baking soda
¾ tsp salt
1 cup blueberries – Use fresh or frozen; if frozen, there’s no need to thaw first.
For the White Chocolate Buttercream:
8 oz (2 sticks) unsalted butter, softened
2½ cups confectioners’ sugar
¼ tsp salt
2 tbsp full-fat sour cream
1 tbsp whole milk
6 oz white chocolate, melted and cooled for 10 minutes
For the Blueberry Drizzle:
1 cup blueberries (fresh or frozen — no need to thaw if frozen)
1 tbsp fresh lemon juice
Step-by-Step: How to Make White Chocolate Blueberry Cupcakes
1. Make the Cupcakes
Preheat your oven to 350°F (175°C) and prepare two cupcake tins with paper liners.
In the bowl of a stand mixer or large mixing bowl, cream together the butter, vanilla, sugar, and lemon zest until pale and fluffy (about 2 minutes).
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Add the cake flour, baking powder, baking soda, and salt. Gently fold until just combined.
Toss blueberries with the remaining 2 tbsp of cake flour, then fold into the batter.
Divide the batter evenly between cupcake liners, filling each about three-quarters full.
Bake for 18–21 minutes, or until a tester comes out clean. Let cool completely.
2. Make the White Chocolate Buttercream
Beat butter until smooth and creamy.
Gradually add confectioners’ sugar, mixing on low speed.
Mix in salt, sour cream, and milk.
Add melted white chocolate and beat until fluffy (about 1 minute).
Adjust texture by adding more sugar (thicker) or milk (thinner) as needed.
3. Make the Blueberry Drizzle
In a small saucepan, combine blueberries and lemon juice.
Simmer over medium heat, gently mashing the berries, until the mixture reduces and thickens (around 12 minutes).
Strain to remove skins and seeds. Cool completely.
4. Assemble
Frost cooled cupcakes with white chocolate buttercream.
Drizzle with blueberry sauce.
Garnish with fresh blueberries if desired.
Helpful Tips
Use ingredients at room temperature to help the batter blend smoothly and create a fine, tender crumb.
Don’t overmix once the flour is added — this keeps cupcakes light and fluffy.
Use a cookie scoop for evenly sized cupcakes.
Cool completely before frosting to prevent melting.
Chill drizzle slightly for a cleaner presentation.
Substitutions and Variations
Gluten-free – Swap cake flour for a gluten-free baking blend.
Lemon twist – Add 1 tbsp lemon juice to the batter for a brighter flavor.
Mixed berries – Replace some blueberries with raspberries or blackberries.
Dark chocolate lovers – Swap white chocolate in the frosting for milk or dark chocolate.
Frosting alternative – Cream cheese frosting pairs beautifully with the blueberry drizzle.
Storage Instructions
Room temperature – Store frosted cupcakes in an airtight container for up to 2 days.
Refrigerated – Lasts up to 5 days, but bring to room temperature before serving.
Freezer-friendly – Unfrosted cupcakes can be frozen for up to 3 months. Thaw and frost before serving.
Nutritional Information (per cupcake, approx.)
Calories: 375
Fat: 19g
Saturated Fat: 11g
Carbohydrates: 48g
Sugar: 32g
Protein: 4g
Fiber: 1g
Serving Suggestions
Pair with a freshly brewed coffee or hot tea for the perfect afternoon indulgence.
Enjoy slightly warm and unfrosted with a pat of butter for a cozy snack.
Decorate with edible flowers for weddings or showers.
Serve with sparkling lemonade at summer gatherings.
Frequently Asked Questions About White Chocolate Blueberry Cupcakes
1. Can I use frozen blueberries?
Yes! If using frozen blueberries, do not thaw before adding to the batter — this prevents them from bleeding too much color.
2. How do I keep blueberries from sinking?
Tossing blueberries in a little flour before adding them to the batter helps suspend them evenly.
3. Can I prepare these cupcakes in advance?
Absolutely. Bake and store unfrosted cupcakes in an airtight container for up to 2 days or freeze for up to 3 months.
4. What’s the best way to melt white chocolate?
Melt white chocolate using a double boiler or by microwaving in short, 20-second bursts, stirring well each time.
5. Can I adapt this recipe into a cake?
Yes! Bake in two 8-inch round pans for 25–30 minutes, checking for doneness with a toothpick.
Conclusion
I truly hope you love baking — and savoring — these cupcakes as much as I do. Here’s to happy moments in the kitchen, satisfied taste buds, and plenty of shared joy over these gorgeous treats. Happy baking!
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White Chocolate Blueberry Cupcakes
- Total Time: 46 minutes
- Yield: 24 cupcakes 1x
Description
White Chocolate Blueberry Cupcakes are soft, moist, and full of fresh blueberry flavor. Topped with white chocolate buttercream and a tangy blueberry drizzle, these cupcakes are perfect for parties, brunch, or a weekend bake.
Ingredients
8 oz (2 sticks) unsalted butter, softened
1 tbsp vanilla extract
2 cups granulated sugar
1 tsp lemon zest
4 large eggs, room temperature
1 cup full-fat sour cream
½ cup whole milk
3¼ cups + 2 tbsp cake flour, divided
1½ tsp baking powder
½ tsp baking soda
¾ tsp salt
1 cup blueberries (fresh or frozen; no need to thaw)
For the Frosting:
8 oz (2 sticks) unsalted butter, softened
2½ cups confectioners’ sugar
¼ tsp salt
2 tbsp full-fat sour cream
1 tbsp whole milk
6 oz white chocolate, melted & cooled 10 minutes
For the Drizzle:
1 cup blueberries (fresh or frozen; no need to thaw)
1 tbsp fresh lemon juice
Instructions
1. Make the Cupcakes
Preheat your oven to 350°F (175°C) and prepare two cupcake tins with paper liners.
In the bowl of a stand mixer or large mixing bowl, cream together the butter, vanilla, sugar, and lemon zest until pale and fluffy (about 2 minutes).
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Add the cake flour, baking powder, baking soda, and salt. Gently fold until just combined.
Toss blueberries with the remaining 2 tbsp of cake flour, then fold into the batter.
Divide the batter evenly between cupcake liners, filling each about three-quarters full.
Bake for 18–21 minutes, or until a tester comes out clean. Let cool completely.
2. Make the White Chocolate Buttercream
Beat butter until smooth and creamy.
Gradually add confectioners’ sugar, mixing on low speed.
Mix in salt, sour cream, and milk.
Add melted white chocolate and beat until fluffy (about 1 minute).
Adjust texture by adding more sugar (thicker) or milk (thinner) as needed.
3. Make the Blueberry Drizzle
In a small saucepan, combine blueberries and lemon juice.
Simmer over medium heat, gently mashing the berries, until the mixture reduces and thickens (around 12 minutes).
Strain to remove skins and seeds. Cool completely.
4. Assemble
Frost cooled cupcakes with white chocolate buttercream.
Drizzle with blueberry sauce.
Garnish with fresh blueberries if desired
Notes
Use ingredients at room temperature for best texture.
Do not overmix once flour is added.
Cupcakes can be frozen (unfrosted) for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 21 minutes
Nutrition
- Serving Size: 1 cupcake
- Calories: 375
- Sugar: 32g
- Carbohydrates: 48g
- Protein: 4g