BLUEBERRY VANILLA CHEESECAKE CUPCAKES
INGREDIENTS
For the Crust:
¾ cup graham cracker crumbs
2 tbsp sugar
3 tbsp melted butter
For the Cheesecake Batter:
16 oz cream cheese, softened
½ cup sugar
2 large eggs
½ cup sour cream
1 tsp vanilla extract
For the Cupcake Base:
1 ¼ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
½ cup sugar
2 large eggs
2 tsp vanilla extract
½ cup milk
1 cup fresh blueberries
For the Topping:
1 cup whipped cream or cream cheese frosting
Purple and white food coloring (gel-based)
Extra fresh blueberries for garnish
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INSTRUCTIONS
1. Preheat oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners.
2. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Spoon 1 tablespoon into each liner and press down firmly.
3. Bake the crusts for 5 minutes, then set aside.
Make the Cheesecake Layer:
4. Beat the cream cheese until smooth. Add sugar and mix until creamy.
5. Add eggs one at a time, followed by sour cream and vanilla. Mix just until smooth.
6. Spoon about 2 tablespoons of cheesecake batter on top of each crust.
Make the Vanilla Cupcake Batter:
7. In a bowl, whisk together flour, baking powder, and salt.
8. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
9. Alternate adding dry ingredients and milk, starting and ending with the dry.
10. Gently fold in blueberries. Spoon batter over the cheesecake layer, filling liners about ¾ full.
11. Bake for 20–22 minutes, or until a toothpick comes out clean. Let cool completely.
Decorate:
12. Swirl purple and white food coloring into whipped cream or frosting.
13. Pipe onto cooled cupcakes and top with fresh blueberries.