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Delicious Blueberry Lemon Star Cupcakes

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Bright and whimsical blueberry lemon star cupcakes with white chocolate, perfect for casual get-togethers or weekend indulgence. These moist cupcakes combine tart lemon zest, juicy blueberries, and creamy white chocolate for a delightful treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 1 cup (150g) fresh blueberries
  • ½ cup (90g) white chocolate chips
  • 6 oz (170g) white chocolate, chopped (for frosting)
  • ⅓ cup (80ml) heavy cream (for frosting)
  • 2 tablespoons (28g) unsalted butter, softened (for frosting)
  • 1 cup (120g) powdered sugar, sifted (for frosting)
  • ½ teaspoon vanilla extract (for frosting)
  • Optional garnish: fresh blueberries and thin lemon slices

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease star-shaped silicone molds or line metal cupcake tins with star liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
  6. Gently fold in blueberries and white chocolate chips with a spatula, being careful not to break the berries.
  7. Spoon batter into molds, filling each about ¾ full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes in molds for 5 minutes, then transfer to wire racks to cool completely.
  9. For frosting, melt white chocolate gently over a double boiler or microwave in short bursts, stirring often.
  10. Whip heavy cream and softened butter until creamy. Gradually add powdered sugar and vanilla extract, then fold in melted white chocolate until smooth.
  11. Once cupcakes are cooled, pipe or spread frosting on top. Garnish with fresh blueberries and thin lemon slices if desired.

Notes

Use ripe, plump blueberries and unwaxed lemons for best flavor. Frozen blueberries can be used if thawed and drained well. To prevent blueberries from sinking, toss them lightly in flour before folding into batter. Do not overmix batter to keep cupcakes tender. Cool cupcakes completely before frosting to prevent melting. Store in airtight container for 2-3 days at room temperature or up to 4 days refrigerated. Freeze individually wrapped for up to 2 months.

Nutrition

Keywords: blueberry cupcakes, lemon cupcakes, star-shaped cupcakes, white chocolate frosting, easy homemade cupcakes, blueberry lemon dessert

Find it online: https://gleefulfork.com/delicious-blueberry-lemon-star-cupcakes-recipe-easy-homemade-guide/