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White Chocolate Blueberry Cheesecake Cupcakes Recipe

White Chocolate Blueberry Cheesecake Cupcakes Recipe

Description

Welcome to the delicious world of White Chocolate Blueberry Cheesecake Cupcakes! If you’re a fan of the rich, creamy flavor of cheesecake and the irresistible sweetness of white chocolate and blueberries, then you’re in for a treat. This recipe combines the best of all worlds—tender cupcakes, a luscious blueberry filling, and a decadent white chocolate cream cheese frosting. Whether you’re baking for a special occasion or just want to indulge in a little something sweet, these cheesecake cupcakes will surely impress.

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk
  • 1 cup fresh blueberries (frozen can be used if fresh is unavailable)

For the Blueberry Filling:

  • 1 cup fresh or frozen blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water

For the White Chocolate Cream Cheese Frosting:

  • 1 cup cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 cup white chocolate, melted and cooled
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Feel free to swap in gluten-free flour for the all-purpose flour if you have a gluten intolerance, or use a dairy-free alternative for the milk and butter if you need to avoid dairy. The recipe can be easily adjusted for various dietary needs without sacrificing the taste.

Instructions

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This ensures that your cupcakes come out perfectly without sticking to the pan.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step helps ensure that the leavening agents are evenly distributed throughout the batter.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process helps incorporate air into the batter, which gives the cupcakes a light texture.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract, which enhances the flavor of both the cake and the white chocolate frosting.

Step 5: Alternate Dry Ingredients and Milk

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Overmixing can make the cupcakes dense, so be gentle.

Step 6: Fold in the Blueberries

Gently fold in the fresh blueberries, making sure they’re evenly distributed throughout the batter. This ensures that each cupcake is bursting with juicy blueberry goodness.

Step 7: Fill and Bake

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before moving on to the filling and frosting.

Step 8: Prepare the Blueberry Filling

While the cupcakes cool, prepare the blueberry filling. In a small saucepan, combine the blueberries, sugar, and lemon juice over medium heat. Cook until the blueberries start to burst and release their juices. Stir in the cornstarch mixture and cook until the filling thickens, about 2-3 minutes. Set aside to cool completely.

Step 9: Make the White Chocolate Cream Cheese Frosting

Beat the softened cream cheese and butter together until smooth and creamy. Add the melted white chocolate and vanilla extract, then gradually add the powdered sugar, beating until light and fluffy. Make sure the white chocolate has cooled before adding it to the frosting, or it could cause the mixture to separate.

Step 10: Fill and Frost the Cupcakes

Once the cupcakes have cooled, use a small knife to cut a hole in the center of each cupcake. Fill each hole with the cooled blueberry filling, then top the cupcakes with the white chocolate cream cheese frosting. You can pipe the frosting for a decorative finish or simply spread it on with a spatula.

Equipment

Notes

  • Tip 1: For the best results, use fresh blueberries, but if they’re out of season, frozen ones work just as well. Just make sure to thaw and drain them before adding to the batter.
  • Tip 2: Make sure your cream cheese and butter are softened before making the frosting. This will ensure a smooth, creamy texture without any lumps.
  • Tip 3: If you’re making these cupcakes ahead of time, store the blueberry filling and frosting separately. Fill and frost the cupcakes just before serving to keep them fresh.

Find it online: https://optimalrecipes.com/white-chocolate-blueberry-cheesecake-cupcakes-recipe-2/