White Chocolate Blueberry Cheesecake Cupcakes
Ingredients:
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup fresh blueberries
1/2 cup white chocolate chips
Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
Frosting:
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Purple food coloring (optional)
Blueberries and blueberry sauce for topping
Directions:
Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
In a bowl, whisk flour, sugar, baking powder, and salt. In another bowl, combine milk, oil, egg, and vanilla; mix wet into dry ingredients just until combined.
Fold in blueberries and white chocolate chips gently.
In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla for the filling until smooth.
Fill each cupcake liner halfway with batter, add a spoonful of cheesecake filling, then top with a bit more batter.
Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
For the frosting, beat butter and cream cheese until fluffy, add powdered sugar and vanilla. Divide and tint half the frosting purple if desired.
Frost cupcakes, swirl both colors, drizzle with blueberry sauce, and top with fresh blueberries.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal per cupcake | Servings: 12 cupcakes
Tips:
Toss blueberries in a little flour before folding into batter to prevent sinking.
Chill cupcakes before frosting for cleaner, prettier piping.
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