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White Chocolate Blueberry Cheesecake Cupcakes

White Chocolate Blueberry Cheesecake Cupcakes to Wow Guests

These White Chocolate Blueberry Cheesecake Cupcakes are a delightful blend of creamy cheesecake and fresh blueberries, perfect for any gathering or personal indulgence.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Substitution: Use gluten-free flour for a gluten-free version.
  • 1 teaspoon baking powder Not substitutable; ensure freshness for effectiveness.
  • 0.5 teaspoon baking soda Ensure it’s within the expiry date for best results.
  • 0.25 teaspoon salt Do not omit as it’s essential for taste.
  • 0.5 cups unsalted butter Substitution: Use margarine for a dairy-free option.
  • 1 cups granulated sugar Can be reduced slightly based on personal preference.
  • 2 large eggs Substitution: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water) for a vegan option.
  • 1 teaspoon vanilla extract Substitution: Use almond extract for a different flavor profile.
  • 0.5 cups buttermilk Substitution: Mix 1/2 cup milk with 1/2 tsp vinegar or lemon juice for a DIY buttermilk.
  • 1 cups fresh blueberries Can substitute with frozen blueberries; do not thaw.
  • 0.5 cups white chocolate chips Substitution: Use dark chocolate chips for a more intense flavor.
For the Cheesecake Filling
  • 8 ounces cream cheese Use dairy-free cream cheese for a non-dairy version.
  • 0.33 cups powdered sugar Useful for smoothness, do not substitute for granulated sugar.
  • 1 tablespoon lemon juice Use fresh lemon juice for optimal flavor.
For the Garnish
  • mint leaves Optional but enhances presentation.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the butter and sugar until light and fluffy, then add the eggs one at a time and mix in the vanilla.
  4. Gradually mix the dry ingredients into the butter-sugar mixture, alternating with buttermilk.
  5. Gently fold in the blueberries and white chocolate chips into the batter.
  6. In a separate bowl, mix the cream cheese, powdered sugar, egg, and vanilla until smooth.
  7. Scoop the cupcake batter into the lined muffin tin, fill halfway, add cheesecake filling, then cover with more batter.
  8. Bake for 18-20 minutes, or until a toothpick comes out clean but slightly moist. Cool completely.
  9. Prepare a blueberry sauce by cooking blueberries with sugar and lemon juice until thickened.
  10. Beat together cream cheese and butter, gradually adding powdered sugar and vanilla to make frosting.
  11. Frost each cupcake and drizzle with blueberry sauce. Garnish with extra blueberries and mint leaves.
  12. Serve and enjoy your White Chocolate Blueberry Cheesecake Cupcakes.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Ensure your ingredients are at room temperature for best results. Be careful not to overmix the batter.

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