Name: White Chocolate Blueberry Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 24 cupcakes
Ingredients: 2 sticks (8 ounces) unsalted butter, very soft; 1 tablespoon vanilla; 2 cups granulated sugar; 1 teaspoon lemon zest; 4 large eggs, at room temperature; 1 cup full-fat sour cream; 1/2 cup whole milk; 3 and 1/4 cups plus 2 tablespoons cake flour, divided; 1 and 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 2 cups blueberries, fresh or frozen, if using frozen don't thaw first; 2 sticks (8 ounces) unsalted butter, VERY soft; 2 and 1/2 cups confectioners' sugar; 1/4 teaspoon salt; 2 tablespoons full-fat sour cream; 1 tablespoon whole milk; 6 ounces white chocolate, melted and cooled for 10 minutes (see post for more on this); 1 cup blueberries, fresh or frozen, if using frozen don't thaw first; 1 tablespoon fresh lemon juice