Delicious Blueberry Lemon Star Cupcakes with White Chocolate Frosting
Bright and flavorful cupcakes featuring a tangy lemon zest and fresh blueberries, topped with a smooth and creamy white chocolate frosting. Perfect for any occasion and easy to make.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 38-40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) whole milk (can substitute almond or oat milk)
- Zest of 2 fresh lemons
- 2 tablespoons fresh lemon juice
- 1 cup (150g) fresh blueberries
- 1 teaspoon vanilla extract
- 6 ounces (170g) white chocolate, chopped finely
- ¾ cup (180ml) heavy cream, warmed
- 2 tablespoons (30g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- ½ teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with star-shaped cupcake liners or preferred liners.
- In a large bowl, whisk together sifted flour, baking powder, and salt.
- Using a mixer on medium speed, beat softened butter and granulated sugar until pale and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract, lemon zest, and lemon juice.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
- Gently fold in fresh blueberries with a spatula, keeping them whole and evenly distributed.
- Spoon batter evenly into liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Melt white chocolate in a double boiler or microwave in 20-second bursts, stirring frequently.
- Warm heavy cream until steaming but not boiling. Slowly whisk cream into melted white chocolate until smooth.
- Let ganache cool to room temperature, then beat in softened butter and sifted powdered sugar until fluffy. Add vanilla extract and mix well.
- Pipe the frosting over cooled cupcakes using a star or round tip, creating smooth, creamy swirls.
Notes
Do not overmix batter to avoid tough cupcakes. Fold blueberries gently to keep them whole and prevent color bleeding. Melt white chocolate slowly to avoid scorching. If frosting is too runny, chill and re-whip; if too stiff, add cream and beat again. Use small-curd lemon zest to avoid bitterness. Frozen blueberries can be used but add last and thaw first.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22
- Fat: 14
- Carbohydrates: 35
- Protein: 3
Keywords: blueberry cupcakes, lemon cupcakes, white chocolate frosting, star-shaped cupcakes, easy cupcake recipe, blueberry lemon dessert