Description
White Chocolate Blueberry Cheesecake Cupcakes are a delightful combination of moist vanilla cupcakes, creamy white chocolate cheesecake filling, and bursts of fresh blueberries, topped with whipped cream and garnishes for a truly indulgent dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake filling)
- 1/2 teaspoon vanilla extract (for cheesecake filling)
- 1 large egg (for cheesecake filling)
- 1/2 cup white chocolate, melted
- 1/2 cup fresh blueberries
- 1/2 cup whipped cream
- Fresh blueberries for garnish
- Shaved white chocolate (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners. Lightly grease the liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla extract and milk, then mix until blended. Gradually mix in dry ingredients until just combined.
- In another bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add egg and mix until combined. Fold in melted white chocolate, then gently stir in blueberries.
- Fill cupcake liners halfway with cupcake batter. Spoon cheesecake filling on top, then add a little more batter to cover.
- Bake for 20–25 minutes, or until a toothpick comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top each cupcake with whipped cream, fresh blueberries, and shaved white chocolate if desired. Serve immediately or refrigerate.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the batter to keep cupcakes soft and fluffy.
- Use high-quality white chocolate for richer flavor.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months if needed. Thaw overnight in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 18g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: blueberry cupcakes, cheesecake cupcakes, white chocolate cupcakes, dessert, blueberry cheesecake, cupcake recipe