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Luxurious White Chocolate Blueberry Cheesecake Cupcakes

Delight in these rich, creamy cheesecake cupcakes infused with white chocolate and fresh blueberries—perfect for any occasion, yet easy to prepare.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened Make sure it's at room temperature.
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup milk
For the Filling
  • 8 oz cream cheese, softened Allow to sit at room temperature.
  • ½ cup white chocolate, melted Plus extra for drizzling.
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries Frozen can be used, just thawed.
For Garnishing
  • to taste fresh blueberries
  • to taste mint leaves Optional for decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream together the softened butter and sugar until light and fluffy.
  4. Add in the eggs one at a time, followed by the vanilla extract.
  5. Gradually mix in the dry ingredients, alternating with the milk, until just combined.
Baking
  1. Fill each liner about halfway with the batter and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool completely on a wire rack.
Preparing the Filling
  1. In a mixing bowl, combine the softened cream cheese, melted white chocolate, powdered sugar, and vanilla extract.
  2. Blend until smooth and creamy, then gently fold in the blueberries.
Assembling
  1. Once the cupcakes have cooled, carve out a small hole in the center of each cupcake.
  2. Fill with the cheesecake mixture.
  3. Drizzle melted white chocolate over the top and sprinkle with additional blueberries and mint leaves for decoration.

Notes

For best results, use room temperature ingredients for easier mixing. These cupcakes are best served fresh, but can be made a day in advance and filled right before serving.