Description
These White Chocolate Blueberry Cheesecake Cupcakes combine creamy cheesecake, fresh blueberries, and sweet white chocolate for an unforgettable dessert.
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
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk the flour, baking powder, baking soda, and salt together. Beat butter and sugar until light and fluffy, then add eggs and vanilla. Alternate mixing in dry ingredients and buttermilk. Fold in blueberries and white chocolate chips.
- Beat cream cheese, sugar, egg, and vanilla until smooth for the filling.
- Layer cupcake batter and filling in the liners. Bake for 18-20 minutes and cool.
- For the blueberry sauce, cook blueberries, sugar, and lemon juice until thickened. Cool.
- For frosting, beat butter and cream cheese, then add powdered sugar and vanilla until smooth.
- Frost cooled cupcakes, drizzle with blueberry sauce, and garnish with blueberries.
Notes
Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 280 kcal
- Sodium: 200 mg
- Protein: 4 g