Description
Delicious blueberry cheesecake burst cupcakes topped with a creamy frosting and blueberry sauce.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 8 oz cream cheese (softened)
- ¼ cup sugar (for cheesecake filling)
- 1 tsp vanilla extract (for cheesecake filling)
- 1 cup blueberries (fresh or frozen)
- 2 tbsp sugar (for blueberry sauce)
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (slurry)
- 1 cup unsalted butter (for frosting, softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 2–3 tbsp heavy cream
- Fresh blueberries (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla.
- Mix in dry ingredients alternately with milk until smooth.
- Divide batter evenly into liners, filling about ⅔ full. Bake for 18–20 minutes. Let cool.
- Beat cream cheese, sugar, and vanilla until smooth.
- Once cupcakes are cooled, core out the centers and pipe in the cheesecake filling.
- In a saucepan, heat blueberries, sugar, and lemon juice until berries burst.
- Stir in cornstarch slurry and simmer until thickened. Let cool completely.
- Beat butter until creamy, then gradually add powdered sugar, vanilla, and cream until fluffy.
- Spread or pipe frosting over cupcakes.
- Spoon blueberry sauce on top and garnish with fresh blueberries.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Use fresh blueberries for the best flavor, but frozen can be used in a pinch.
- Store cupcakes in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg