These White Chocolate Blueberry Cheesecake Cupcakes are a luscious fusion of creamy cheesecake, melted white chocolate, and tart blueberries. Nestled in a soft cupcake base and topped with whipped cream, blueberry jam, and whole berries, they’re a sophisticated dessert perfect for any occasion.
Why You’ll Love This Recipe
- Elegant Look: These cupcakes look bakery-worthy with layers and vibrant toppings.
- Flavor Combo: Creamy, fruity, sweet, and just the right tang from the berries.
- Perfect Texture: Moist cake base, rich cheesecake center, and juicy toppings.
- Great for Events: Ideal for birthdays, brunches, holidays, or dinner parties.
Ingredients
For the Cupcake Base:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- ¼ cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup sour cream
- ⅓ cup white chocolate, melted
- ¼ cup granulated sugar
- 1 egg
- ½ cup fresh blueberries
Topping:
- ½ cup fresh blueberries
- ¼ cup blueberry jam
- Whipped cream
Directions
Preheat Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
Prepare the Cupcake Base
In a mixing bowl, cream together ¼ cup softened unsalted butter and ½ cup sugar using a hand mixer or stand mixer until light and fluffy.
Add in 1 egg and 1 tsp vanilla extract, mixing until well incorporated.
In a separate bowl, whisk together 1½ cups all-purpose flour and 1 tsp baking powder.
Gradually add the dry ingredients to the wet mixture, alternating with ¼ cup milk, and mix until just combined. Do not overmix.
Fill Liners
Spoon the cupcake batter into each cupcake liner, filling only about one-third full to leave room for the cheesecake layer.
Make the Cheesecake Filling
In another bowl, beat 8 oz softened cream cheese, ¼ cup sour cream, and ¼ cup sugar until smooth and creamy.
Add ⅓ cup melted white chocolate and 1 egg, and beat again until fully combined.
Gently fold in ½ cup fresh blueberries with a spatula to keep them whole.
Assemble and Bake
Spoon the cheesecake filling evenly over the cupcake batter in each liner, covering the base layer completely.
Bake in the preheated oven for 22–25 minutes, or until the centers are set and edges are slightly golden.
Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Decorate
Once completely cool, top each cupcake with a swirl of whipped cream.
Drizzle about 1 tsp of blueberry jam over the whipped cream.
Finish with 2–3 fresh blueberries on top for garnish.
Pro Tips and Variations
- Use Room Temperature Ingredients: This ensures smooth mixing and even baking.
- Don’t Overmix: Mix just until combined to keep the cake base fluffy.
- Try Other Berries: You can swap blueberries with raspberries or blackberries for a twist.
- Chocolate Variations: Use dark or milk chocolate in place of white for a richer profile.
Serving Suggestions
Serve these cupcakes chilled or at room temperature with a hot beverage like coffee or a fruity iced tea. They also make a great addition to a dessert platter for parties or brunches.
Storage/Reheating
- Storage: Keep cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze undecorated cupcakes for up to 2 months. Thaw in the fridge, then top.
- Reheating: Not recommended—best enjoyed chilled or at room temperature.
Notes
- Blueberry Jam Tip: Warm the jam slightly before drizzling to make it smoother.
- Cupcake Liners: Use high-quality liners to prevent sticking.
- Topping Just Before Serving: For the freshest look, add whipped cream and berries just before serving.
FAQs
Can I use frozen blueberries?
A: Yes, but thaw and drain them well to avoid extra moisture affecting the texture.
Can I use milk or dark chocolate instead of white?
A: Absolutely. Just note it will change the overall flavor balance from creamy to more intense.
How long do these cupcakes last?
A: They stay fresh in the fridge for about 3 days.
Conclusion
White Chocolate Blueberry Cheesecake Cupcakes are a showstopping dessert that balances beauty and flavor. With a soft cupcake base, luscious white chocolate cheesecake filling, and a stunning blueberry topping, they’re the perfect treat for special occasions—or just when you need something sweet and beautiful.
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Butter Pecan Cake with Irresistible Frosting
