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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 cup fresh blueberries
  • 2 tbsp sugar (for compote)
  • 1 tsp lemon juice

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and 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.
  4. Beat cream cheese until smooth, then mix in melted white chocolate.
  5. Fill cupcake liners halfway with batter. Add 1 tsp cheesecake filling, then cover with more batter.
  6. Bake for 20-25 minutes. Cool completely.
  7. Simmer blueberries, sugar, and lemon juice for compote. Cool before topping cupcakes.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett