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White Chocolate Blueberry Cheesecake Cupcakes

White Chocolate Blueberry Cheesecake Cupcakes


  • Author: Emily
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x

Description

These White Chocolate Blueberry Cheesecake Cupcakes are a delightful fusion of rich, creamy cheesecake and the bright, tart flavor of fresh blueberries, all wrapped in a moist cupcake base. Topped with a swirl of whipped cream, blueberry jam, and fresh berries, they’re an elegant dessert perfect for any special occasion or indulgent treat.


Ingredients

Scale

For the Cupcake Base:

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, softened
  • ¼ cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • ¼ cup sour cream
  • ⅓ cup white chocolate, melted
  • ¼ cup granulated sugar
  • 1 egg
  • ½ cup fresh blueberries

For the Topping:

  • ½ cup fresh blueberries
  • ¼ cup blueberry jam
  • Whipped cream

Instructions

Preheat Oven: Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Prepare Cupcake Base: Cream together softened butter and sugar until fluffy. Beat in the egg and vanilla. Gradually add flour and baking powder, alternating with milk, until just combined.

Fill Liners: Divide the base batter evenly among the liners, filling each about one-third full.

Make Cheesecake Filling: In another bowl, beat the softened cream cheese, sour cream, melted white chocolate, and sugar until smooth. Mix in the egg, then gently fold in the blueberries.

Assemble and Bake: Spoon the cheesecake filling over the cupcake base in each liner. Bake for 22-25 minutes or until set. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Decorate: Top each cooled cupcake with whipped cream, a drizzle of blueberry jam, and a couple of fresh blueberries.

Notes

  • Room Temperature Ingredients: Ensure all ingredients are at room temperature for the best texture.
  • Avoid Overmixing: Mix the batter just until combined to keep the cupcakes light.
  • Storage: Store cupcakes in an airtight container in the fridge for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: White Chocolate Blueberry Cheesecake Cupcakes