White Chocolate Blueberry Cheesecake Cupcakes
White Chocolate Blueberry Cheesecake Cupcakes
Ingredients:
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 1/2 cup white chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Purple food coloring (optional)
- Blueberries and blueberry sauce for topping
Directions:
1. Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
3. In another bowl, combine the whole milk, vegetable oil, egg, and vanilla extract; mix the wet ingredients into the dry ingredients just until combined.
4. Gently fold in the fresh blueberries and white chocolate chips to the batter.
5. In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract for the cheesecake filling until smooth.
6. Fill each cupcake liner halfway with the batter, then add a spoonful of the cheesecake filling, and top with a bit more batter.
7. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool the cupcakes completely.
8. For the frosting, beat the softened butter and cream cheese together until fluffy. Gradually add in the powdered sugar and vanilla extract. If desired, divide and tint half of the frosting purple.
9. Frost the cooled cupcakes with the frosting, swirl both colors together, drizzle with blueberry sauce, and top with fresh blueberries.
Tips & Variations:
- Toss the blueberries in a little flour before folding them into the batter to prevent them from sinking.
- Chill the cupcakes before frosting for cleaner and prettier piping.
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