Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup milk
1 cup fresh blueberries
1/2 cup white chocolate chips
1 cup cream cheese, softened
1/4 cup powdered sugar
1 teaspoon lemon juice
Additional fresh blueberries and melted white chocolate for garnish
Instructions:
1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the flour mixture. Mix in the milk until just combined.
5. Gently fold in the blueberries and white chocolate chips.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. To make the frosting, beat the cream cheese, powdered sugar, and lemon juice together until smooth and creamy.
9. Frost each cooled cupcake with the cream cheese frosting. Top with additional fresh blueberries and a drizzle of melted white chocolate.
Preparation Time: 20 minutes | Baking Time: 20 minutes | Total Time: 40 minutes
Calories: 350 kcal | Servings: 12 cupcakes