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White Chocolate Blueberry Cheesecake Cupcakes Recipe

White Chocolate Blueberry Cheesecake Cupcakes Recipe

Description

Welcome, dessert enthusiasts! If you’re on the lookout for a treat that combines the creamy richness of cheesecake with the freshness of blueberries and the indulgence of white chocolate, you’re in for a delightful surprise. Let’s dive into a recipe that’s sure to become a favorite in your home!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries
  • 1/2 cup white chocolate chips

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Blueberry Sauce:

  • 1 cup fresh blueberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice

For the Frosting:

  • 1/2 cup unsalted butter, room temperature
  • 4 oz cream cheese, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • Fresh blueberries and mint leaves for garnish

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the blueberries and white chocolate chips.
  • In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract for the cheesecake filling until smooth.
  • Fill each cupcake liner with a tablespoon of cupcake batter, followed by a tablespoon of cheesecake filling, and top with more cupcake batter until about 3/4 full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
  • For the blueberry sauce, combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the berries burst and the sauce thickens, about 5-7 minutes. Let it cool.
  • For the frosting, beat the butter and cream cheese until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth.
  • Frost the cooled cupcakes with the cream cheese frosting, drizzle with blueberry sauce, and garnish with fresh blueberries and mint leaves.

Equipment

Notes

  • Baking tip: Ensure that your butter and cream cheese are at room temperature before starting the recipe. This helps in achieving a smoother, more uniform batter and frosting.
  • Folding blueberries: To prevent the blueberries from sinking to the bottom of the cupcakes, lightly coat them in flour before folding them into the batter.

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