Blueberry Cheesecake Cupcakes

19 Jul

I was looking through my refrigerator yesterday and ran into a container full of fresh blueberries.  Now, I am one of those weird people who doesn’t really like eating fruit alone, so I knew if I didn’t do something with these blueberries soon they would go bad and be a waste (and I just can’t let that happen).

So…..but better way than to make cupcakes out of these blueberries!!!!  But, instead of just making a basic blueberry cupcake with a buttercream frosting I decided to take it one step further and make a Cheesecake cupcake!!  Not just a mini cheesecake with a graham cracker crust, but a light and fluffy cupcake that TASTES like cheesecake!

Fresh out of the oven

I did a little online research to figure out how I could get the exact cheesecake taste inside the cupcake…And BAM it was created!!

Blueberry Cheesecake Cupcakes

For the topping I used a cream cheese frosting, but instead of a basic cream cheese frosting, I added more cream cheese and less sugar to make it taste more like cheesecake than frosting.  And of course, I had to garnish these beauties with fresh blueberries!!

These were super easy and quick to make, it even shocked me! I only used one bowl and one machine to whip up these babies!  And, to prove it to you all, here is the recipe!!

What tools you will need

An 11 cup food processor

Measuring cups

Cupcake Liners

Cupcake Pan

Oven

….yup, that’s it

Blueberry Cheesecake Cupcakes

Makes about 12 regular cupcakes

  • 1/2 cup of Salted Butter, softened
  • 1/4 cup of  Cream Cheese, at room temperature
  • 1/2 cup + 2 tbsp pf Granulated Sugar
  • 1 + 1/2 tsp pf Lemon Zest, finely grated
  • 2 Large Eggs, at room temperature
  • 1 cup of Self Raising Flour
  • 2 tbsp Milk, warmed for 10 seconds
  • 3/4 cup of Blueberries, fresh or frozen plus extra for garnishing the finished cupcake
Preheat your oven to 350°F and line a 12 standard cupcake pan with paper liners.

Place the butter, cream cheese, sugar, eggs, zest and flour into a food processor (no sifting needed..isn’t awesome?).
Process your ingredients for about 10-15 seconds. Scrape down the sides of the bowl and process again for 10 seconds or until you can tell all of the butter is mixed in.

Pour in the warmed milk and pulse until combined (about 4-6 pulses).

Fill the liners a little less than 1/2 way full, you need the room of the blueberries and the remember that self rising flour DOES rise!

Top each uncooked cupcake with about 3-4 blueberries and try to keep them more in the middle then on the outer of the cupcake.
Bake for 17-25  minutes or until a skewer inserted into the center comes out clean.
Place cupcakes on a cooling rack right away and let cool completely before frosting.

My one bowl with cupcake batter in it

Cheesecake Frosting
  • 1/2 cup of cream cheese, room temperature
  • 1/4 of butter, room temperature
  • 1 + 1/2 cup of confectioner’s sugar
  • 1 tsp of lemon juice
In the same food processor (but cleaned) throw in the cream cheese, butter, lemon juice, and half of the sugar and process for about 10 seconds (or until combined).  Add the other half of the sugar and pulse until combine and mixed….DONE!
Now frost your cooled cupcakes however you like, I am in love with my large open star piper and I use it for regular and mini.  But, you can use a knife, ice cream scoop, piping bags…ANYTHING! And do not forget to top your cupcakes with even more blueberries!!
And remember, a cupcake WILL always help!
~Linnie
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