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Blueberry Vanilla Cheesecake Cupcakes: A Deliciously Sweet Treat

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these delicious Blueberry Cheesecake Cupcakes, featuring a moist cupcake base topped with a creamy cheesecake layer and a sweet blueberry topping. Perfect for any occasion!

Ingredients

Scale

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  • 16 oz (450g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup (60ml) sour cream
  • 1 tablespoon all-purpose flour
  • 2 cups (300g) fresh blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 cup (60ml) water
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk

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Instructions

  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  2. Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined, scraping down the sides of the bowl as needed.
  3. Next, add the eggs one at a time, mixing well after each addition.
  4. Stir in the sour cream and flour until just combined.
  5. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  6. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
  7. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  8. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  9. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
  10. Using a spoon or an ice cream scoop, fill each cupcake liner about halfway with the cupcake batter.
  11. Add a generous tablespoon of the cheesecake batter on top of the cupcake batter in each liner.
  12. Repeat this process until all the liners are filled, making sure not to overfill them.
  13. Bake in the preheated oven until done.
  14. Cook the mixture over medium heat, stirring occasionally, until the blueberries start to burst and the mixture thickens, about 5-7 minutes.
  15. Once thickened, remove from heat and let it cool slightly before using it to top the cupcakes.
  16. Once the cupcakes are completely cooled, spoon the blueberry topping generously over each cupcake.
  17. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

  • For a richer flavor, you can add a teaspoon of lemon zest to the cheesecake batter.
  • Feel free to substitute the blueberries with other berries like raspberries or strawberries for a different topping.
  • These cupcakes can be frozen for up to 2 months. Just make sure to freeze them without the topping.

Find it online: https://softtasty.com/blueberry-vanilla-cheesecake-cupcakes/