Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large mixing bowl, cream together 1 cup of room temperature butter and 1 cup of granulated sugar using a hand mixer on medium speed until light and fluffy, about 3-4 minutes. Add in 3 large eggs, one at a time, beating well after each addition. Melt 8 ounces of white chocolate and incorporate it into the mixture, stirring until smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually add this dry mixture to your wet ingredients, alternating with 1 cup of milk. Stir gently until just combined; be careful not to overmix. Finally, fold in 1 cup of fresh blueberries, taking care to toss them in a little flour first to prevent sinking in the batter.

Divide the cupcake batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack.

While the cupcakes cool, prepare your buttercream. In a mixing bowl, beat together 8 ounces of cream cheese and ½ cup of softened butter until creamy and smooth—about 3-5 minutes. Gradually add 4 cups of powdered sugar, mixing until fully incorporated. Then, mix in your homemade blueberry compote (about ½ cup), stirring until well combined.

Once the White Chocolate Blueberry Cupcakes have completely cooled, frost them generously with the blueberry buttercream using a piping bag or spatula. Garnish with fresh blueberries or white chocolate shavings if desired.