Preheat Your Oven: Set your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

Make the Cupcake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract until combined.

Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, mixing just until combined.

Bake the Cupcakes: Divide the batter evenly into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.

Prepare the Cheesecake Filling: Beat the softened cream cheese until smooth. Mix in the melted white chocolate, followed by the powdered sugar. Add the egg and vanilla, beating until smooth. Gently fold in the blueberries.

Fill the Cupcakes with Cheesecake Goodness: Once the cupcakes are cool, scoop out a little bit of the center and fill with cheesecake filling.

Bake Again: Pop the filled cupcakes back in the oven for 15-18 minutes until the cheesecake looks set. Let them cool completely.

Top and Serve: Pipe whipped cream on top, add extra blueberries, and sprinkle white chocolate shavings.