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White Chocolate Blueberry Cheesecake Cupcakes

Delicate vanilla cupcakes filled with a creamy white chocolate cheesecake and topped with fresh blueberry compote.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 8 oz cream cheese, softened
  • 1/2 cup white chocolate chips, melted
  • 1/4 cup powdered sugar
  • 1 cup fresh blueberries
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 2 tbsp granulated sugar (for compote)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk, mixing until just combined.
  4. Fill cupcake liners 2/3 full. Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
  5. Beat cream cheese, melted white chocolate, and powdered sugar until smooth. Core each cupcake and fill with cheesecake mixture.
  6. For compote: Simmer blueberries, water, lemon juice, and sugar for 5-7 minutes until thickened. Cool slightly before spooning onto cupcakes.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally