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Blueberry Vanilla Cheesecake Cupcakes

Blueberry Vanilla Cheesecake Cupcakes: Pure Bliss in Every Bite

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Indulge in Blueberry Vanilla Cheesecake Cupcakes, a delightful fusion of fluffy vanilla cake and creamy cheesecake, swirled with fresh blueberries.
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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: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Base
  • 1/2 cup Butter softened
  • 1 cup Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup All-Purpose Flour can be swapped with gluten-free baking blend
  • 1 cup Fresh Blueberries or frozen; don't thaw
Cheesecake Filling
  • 8 ounces Cream Cheese
  • 1/2 cup Powdered Sugar
Whipped Frosting
  • 1 cup Heavy Cream
  • 1/4 cup Blueberry Jam can use raspberry or blackberry jam for a twist

Equipment

  • muffin tin
  • Mixing Bowl
  • Electric Mixer
  • piping bag

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. Gently fold in the all-purpose flour and fresh blueberries with a spatula, taking care not to overmix.
Cheesecake Filling
  1. In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy, about 3-4 minutes.
  2. Transfer the cheesecake filling into a piping bag.
Assembling Cupcakes
  1. Spoon a tablespoon of cupcake batter into each lined muffin cup, filling them about halfway.
  2. Add a dollop of cream cheese filling in the center and top with more batter until each cup is about 3/4 full.
  3. Bake for 18-20 minutes until a toothpick comes out clean.
  4. Cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Whip the heavy cream with an electric mixer until soft peaks form, then swirl in blueberry jam.
  2. Pipe the whipped blueberry frosting on top of each cupcake and garnish with fresh blueberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh blueberries for the best flavor and avoid overmixing the batter for fluffy cupcakes.

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