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Luxurious Blueberry Cheesecake Cupcakes

These Luxurious Blueberry Cheesecake Cupcakes are an easy-to-make dessert that combines fluffy cupcake and creamy cheesecake filling, topped with a juicy blueberry mixture, perfect for busy days.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcake Base
  • 1.5 cups 1 ½ cups all-purpose flour
  • 1 cup 1 cup granulated sugar
  • 0.5 cups ½ cup unsalted butter, softened
  • 1 cup 1 cup milk
  • 2 large 2 large eggs
  • 2 teaspoons 2 teaspoons baking powder
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 pinch A pinch of salt
For the Cheesecake Filling
  • 8 oz 8 oz cream cheese, softened
  • 1/3 cup 1/3 cup granulated sugar
  • 1 large 1 large egg
  • 1 teaspoon 1 teaspoon vanilla extract
For the Blueberry Topping
  • 1 cup 1 cup fresh blueberries
  • 2 tablespoons 2 tablespoons sugar
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 tablespoon 1 tablespoon cornstarch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C), and line your cupcake tin with liners.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Add in the eggs one at a time, mixing well after each addition, then pour in the milk and vanilla extract, and beat until combined.
  4. In another bowl, mix together the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. In a different bowl, blend the cream cheese and sugar until smooth. Add the egg and vanilla, mixing well.
Assembly
  1. Fill each cupcake liner halfway with the batter. Spoon a dollop of cheesecake filling in the center of each and top with more batter until almost full.
  2. Bake in the preheated oven for 20-22 minutes, or until golden and a toothpick comes out clean.
  3. Let them cool in the tin for about 10 minutes before transferring them to a wire rack.
Blueberry Topping
  1. Combine blueberries, sugar, lemon juice, and cornstarch in a small saucepan over medium heat. Cook until the blueberries burst and the mixture thickens (around 5 minutes).
  2. Let the blueberry topping cool.
Serving
  1. Once your cupcakes are completely cool, top each with the blueberry mixture and serve.

Notes

You can prep the cupcake batter and cheesecake filling the night before. Don’t overmix to keep the cupcakes light and fluffy. Frozen blueberries can be substituted for fresh, just thaw and drain them first.