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White Chocolate Blueberry Cheesecake Cupcakes

Delicate vanilla cupcakes filled with a creamy white chocolate cheesecake center and topped with fresh blueberry compote.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 8 oz cream cheese, softened
  • 1/2 cup white chocolate chips, melted
  • 1/4 cup powdered sugar
  • 1 cup fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, and salt in a bowl. Set aside.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk, mixing until just combined.
  4. For cheesecake filling: Beat cream cheese until smooth. Add melted white chocolate and powdered sugar, mixing well.
  5. Fill cupcake liners halfway with batter. Add 1 tbsp cheesecake mixture to each, then cover with more batter until 3/4 full.
  6. Bake for 20-25 minutes until golden. Cool completely.
  7. Make blueberry compote: Cook blueberries, sugar, and lemon juice over medium heat until thickened (about 5 minutes). Cool before topping cupcakes.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog