Description
Creamy white chocolate blueberry cheesecake cupcakes blend luxurious dessert magic with irresistible charm. Sweet blueberry swirls and silky white chocolate create delightful mini indulgences you’ll savor with pure culinary pleasure.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1 1/2 cups all-purpose flour
- 1/2 cup milk
- 1/2 cup sour cream
Sweeteners and Flavoring:
- 1/2 cup granulated sugar
- 1/2 cup white chocolate chips
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the oven at 350F (175C) and arrange cupcake liners in a muffin tin.
- Create the cupcake batter by combining dry ingredients in one bowl, then cream butter until airy. Incorporate eggs individually, blending thoroughly after each addition. Introduce sour cream, milk, and vanilla extract. Gradually fold in dry ingredients until just mixed, gently incorporating white chocolate chips.
- Distribute batter evenly into cupcake liners, filling approximately two-thirds full. Bake for 15-18 minutes until a toothpick emerges clean when inserted. Allow cupcakes to cool completely at room temperature.
- Craft the blueberry sauce by combining blueberries, sugar, lemon juice, cornstarch, and water in a saucepan. Simmer over medium heat, stirring continuously until the mixture thickens and becomes glossy. Remove from heat and let cool entirely.
- Prepare cheesecake filling by whipping cream cheese and sugar until smooth and creamy. Add egg and vanilla extract, mixing until fully integrated.
- Delicately spoon cheesecake filling atop each cooled cupcake, spreading gently to create an even layer.
- Artfully drizzle and swirl blueberry sauce over the cheesecake filling, creating an elegant marbled effect.
Notes
- Customize the sweetness by adjusting white chocolate chips for more or less intense flavor.
- Ensure ingredients are at room temperature for smoother mixing and better texture.
- Gently fold blueberries into batter to prevent color bleeding and maintain cupcake structure.
- Replace regular flour with gluten-free alternatives for celiac or gluten-sensitive diets.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 256 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg