Description
These White Chocolate Blueberry Cheesecake Cupcakes combine the rich flavors of white chocolate and blueberry into a delightful treat. Each cupcake is a soft, fluffy base filled with a luscious blueberry mixture, and topped with a decadent white chocolate cream cheese frosting. Perfect for parties, special occasions, or simply to enjoy at home, these cupcakes are bound to impress everyone with their beautiful presentation and delicious taste.
Ingredients
- 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
- 1 cup fresh or frozen blueberries (for filling)
- 2 tbsp sugar (for filling)
- 1 tbsp lemon juice (for filling)
- 1 tbsp cornstarch mixed with 2 tbsp water (for filling)
- 1 cup cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 1 cup white chocolate, melted and cooled (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Gradually add dry ingredients, alternating with milk. Start and end with dry ingredients, mixing just until combined.
- Gently fold in fresh blueberries.
- Fill cupcake liners about two-thirds full. Bake 18-20 minutes or until toothpick comes out clean. Cool completely.
- For filling: Cook blueberries, sugar, and lemon juice over medium heat until berries burst. Stir in cornstarch mixture and cook until thickened, 2-3 minutes. Cool completely.
- For frosting: Beat cream cheese and butter until smooth. Add melted white chocolate and vanilla, then gradually add powdered sugar until light and fluffy.
- Cut hole in center of each cupcake, fill with blueberry filling, then top with white chocolate frosting.
Notes
For butter, you can substitute with margarine. You can also replace blueberries with raspberries or strawberries for variation. These cupcakes can be made ahead and stored in the refrigerator for up to 3 days. Make sure to frost them just before serving to keep the frosting fresh. If the filling is too thin, cook it a bit longer to thicken it up, and if they overflow in baking, simply trim off the tops after they cool.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg