Name: Blueberry Cheesecake Cupcakes Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 400 grams (3 cups) frozen wild blueberries; 100 grams (½ cup) granulated sugar; 100 grams (½ cup) light brown sugar; 2 tablespoons lemon juice; 1 tablespoon + 1 teaspoon cornstarch; 1 tablespoon water; 150 grams graham cracker crumbs (about 9 full sheets); 50 grams (¼ cup) granulated sugar; 1 pinch of salt; 57 grams (¼ cup) unsalted butter, melted; 192 grams (1 1/2 cups) cake flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon fine sea salt; 1 tablespoon milk powder; 57 grams (¼ cup) unsalted butter, room temperature; 50 grams (¼ cup) vegetable oil; 150 grams (¾ cup) granulated sugar; 2 eggs, room temperature; 1 tablespoon vanilla bean paste or vanilla extract; 80 grams (1/3 cup) whole milk, room temperature; 120 grams (½ cup) sour cream or yogurt, room temperature; 226 grams unsalted butter, room temperature; 8 oz full-fat cream cheese, cold; 360 grams powdered sugar; 1 pinch of salt; ½ tablespoon vanilla bean paste or extract

Jump to Recipe·Print Recipe

If you have a soft spot for rich desserts that perfectly balance creamy textures with fruity brightness, you are going to fall head over heels for this Blueberry Cheesecake Cupcakes Recipe. These delightful cupcakes combine a luscious vanilla base with tangy blueberry compote, all topped with smooth cream cheese buttercream and a satisfyingly crunchy graham cracker crumble. Every bite bursts with fresh blueberry flavor and a dreamy cheesecake feel, making them an irresistible treat whether for a special occasion or an everyday moment of indulgence.

Ingredients You’ll Need

Four pale yellow cupcakes with a smooth texture sit on a metal cooling rack. Each cupcake has a round glossy dark fruit jam center pressed slightly into the top. The cupcakes are in white paper liners. The rack is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this Blueberry Cheesecake Cupcakes Recipe is simpler than you might think, yet each item plays a crucial role in creating the perfect symphony of flavors and textures. From the juicy wild blueberries to the creamy cream cheese buttercream, every component adds something special that ensures your cupcakes turn out fantastic every time.

Frozen wild blueberries (400 grams / 3 cups): The heart of the compote with vibrant color and natural sweetness.
Granulated sugar (150 grams in total): Balances the tartness of blueberries and sweetens the cupcake base.
Light brown sugar (100 grams): Adds a subtle caramel note to the compote and crumble.
Lemon juice (2 tablespoons): Brightens the blueberry compote with refreshing acidity.
Cornstarch (1 tablespoon + 1 teaspoon): Thickens the compote to a jam-like consistency.
Water (1 tablespoon): Helps dissolve cornstarch evenly in the compote.
Graham cracker crumbs (150 grams): Provides a crunchy, toasty layer that complements the creamy cheesecake flavor.
Unsalted butter (several amounts totaling around 283 grams): Brings moisture, richness, and a smooth texture to different parts of the recipe.
Cake flour (192 grams / 1 ½ cups): Ensures a tender and soft cupcake crumb.
Baking soda & baking powder (½ teaspoon each): Help the cupcakes rise perfectly fluffy.
Fine sea salt (pinch and ½ teaspoon): Enhances sweetness and deepens flavor.
Milk powder (1 tablespoon): Adds creaminess and structure to the cupcakes.
Vegetable oil (50 grams / ¼ cup): Keeps the cupcakes moist without heaviness.
Eggs (2, room temperature): Provide structure and richness.
Vanilla bean paste or extract (1 ½ tablespoons): Infuses the cupcakes and frosting with warm, fragrant flavor.
Whole milk (80 grams / 1/3 cup): Lightens the batter for tenderness.
Sour cream or yogurt (120 grams / ½ cup): Adds subtle tang and moisture to the cupcakes.
Powdered sugar (360 grams): Sweetens the frosting to silky perfection.
Cream cheese (8 oz, cold): The star of the buttercream, delivering that signature cheesecake taste.

How to Make Blueberry Cheesecake Cupcakes Recipe

Step 1: Create the Blueberry Compote

Begin by combining the frozen wild blueberries, granulated sugar, brown sugar, and lemon juice in a pot over medium heat. Cover this mixture so the blueberries soften and the sugar dissolves nicely, stirring occasionally to prevent sticking. This process releases luscious blueberry juices loaded with fruity aroma.

Meanwhile, mix cornstarch and water in a separate small bowl until smooth. Once your blueberry mixture reaches a boil, add the cornstarch slurry and stir well. Let this simmer gently for 20 to 30 minutes, thickening into a rich compote that resembles jam. Set this aside to cool while you prepare the other components.

Step 2: Bake the Graham Cracker Crumble

Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking. In a bowl, combine graham cracker crumbs, sugar, and a pinch of salt before stirring in the melted butter. The mixture should come together like coarse wet sand. Spread it evenly on your sheet and bake for about 10 to 12 minutes, until golden brown and irresistibly fragrant. This crumble will add delightful texture and flavor contrast in your cupcakes.

Step 3: Prepare the Vanilla Cupcake Base

Keep your oven at 350°F and line a cupcake tin with paper liners. Whisk together the cake flour, baking soda, baking powder, salt, and milk powder in a separate bowl to combine the dry ingredients evenly. In another mixing bowl, beat the butter, vegetable oil, and granulated sugar until fluffy and creamy. Add the eggs one at a time, blending well after each, then stir in the vanilla.

Gradually add your dry ingredients to the wet, mixing just until combined. Next, fold in the sour cream or yogurt for that tender crumb, then stream in the milk while beating gently to form a smooth, luscious batter ready for baking.

Fill each cupcake liner about halfway, ensuring enough room to rise. Bake these for 13 to 15 minutes until nicely risen and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 4: Frost and Assemble the Cupcakes

While your cupcakes cool completely, whip up the cream cheese buttercream. Beat the softened butter and cold cream cheese together on medium speed until silky and blended without lumps. Add half the powdered sugar and mix gently, then sprinkle in salt and vanilla. Finally, add the rest of the sugar and whip on medium-high until smooth and fluffy.

Carefully use a small knife or cupcake corer to hollow out the center of each cupcake about halfway down. Spoon in enough of the chilled blueberry compote to fill this cavity, making sure it nearly reaches the top.

Sprinkle a generous layer of the graham cracker crumble over the blueberry filling — this not only adds a delightful crunch but also anchors your luscious frosting.

Now pipe or spread the cream cheese buttercream magnificently atop, finishing each cupcake with a bit more crumble and a small dollop of blueberry compote for the perfect visual and flavor flourish. You have just mastered the Blueberry Cheesecake Cupcakes Recipe!

How to Serve Blueberry Cheesecake Cupcakes Recipe

The image shows several cupcakes arranged on a metal cooling rack. Each cupcake has one golden brown cake layer at the bottom with a white paper liner, topped with a thick layer of white frosting sprinkled with light brown crumbs around the edges. In the center of the frosting, there is a glossy dark purple jelly or jam. The surface below is a white marbled texture scattered with crumbs, and a small round container filled with more crumbs is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a garnish can elevate your Blueberry Cheesecake Cupcakes Recipe to showstopper status. Try fresh blueberries on top for a burst of freshness and a pretty pop of color. A light dusting of powdered sugar or a few mint leaves can make them look bakery-style and feel extra special for guests.

Side Dishes

These cupcakes pair wonderfully with a cup of hot tea or freshly brewed coffee to balance the sweetness. For a brunch or dessert spread, serve them alongside a fresh fruit salad or a light citrus sorbet to complement the blueberry tang without overwhelming the palate.

Creative Ways to Present

Think beyond the cupcake liner! For parties, arrange your cupcakes on tiered trays decorated with edible flowers or scatter some extra graham cracker crumbs and blueberries around the platter for an inviting display. You can serve them in rustic mason jars with layers of crumble and compote on the side for a charming DIY dessert experience.

Make Ahead and Storage

Storing Leftovers

You can store leftover Blueberry Cheesecake Cupcakes Recipe in an airtight container in the refrigerator for up to 3 days. This keeps the frosting and blueberry filling fresh while preserving the crumb’s moisture. Before serving, allow them to reach room temperature for the best texture and flavor.

Freezing

If you want to save your cupcakes for later, wrap them individually in plastic wrap and place them in a freezer-safe container. They freeze well for up to 2 months. Thaw overnight in the fridge before serving to maintain the cream cheese buttercream’s luscious consistency.

Reheating

Reheat unfrosted cupcakes lightly in the microwave for about 10 seconds to restore softness. For frosted ones, avoid microwaving directly to prevent melting the buttercream. Instead, bring them to room temperature naturally for that perfect bite.

FAQs

Can I use fresh blueberries instead of frozen?

Absolutely! Fresh blueberries will work wonderfully in this recipe. Just adjust the cooking time for the compote slightly, as fresh berries may release juice faster. Either way, you’ll get that bursting blueberry flavor you love.

Is it possible to make this Blueberry Cheesecake Cupcakes Recipe dairy-free?

Yes! Substitute the butter and cream cheese with quality dairy-free alternatives and use a plant-based milk for the batter. The texture may vary slightly, but the cupcake will still be delicious and creamy.

Can I prepare the compote ahead of time?

Definitely, the blueberry compote can be made several days in advance and stored in the fridge. This actually helps the flavors deepen. Just make sure it is well chilled before filling the cupcakes.

What can I use if I don’t have graham cracker crumbs?

You can crush digestive biscuits, vanilla wafers, or even shortbread cookies as a tasty alternative. Toast them gently in the oven with butter and sugar to get that signature crumble texture.

How do I prevent the cupcakes from sinking in the middle?

Make sure you bake them until a toothpick comes out clean or with just a few moist crumbs. Avoid opening the oven door during baking, as temperature fluctuations can cause sinking. Also, don’t overmix your batter to keep it light and airy.

Final Thoughts

Getting your hands on this Blueberry Cheesecake Cupcakes Recipe is like discovering a new favorite dessert that’s as fun to make as it is to eat. The careful combination of tangy blueberry compote, tender vanilla cupcakes, crisp graham cracker crumble, and luscious cream cheese frosting truly creates magic in every bite. I can’t wait for you to bring this recipe into your kitchen and share these joyful moments with those you love. Happy baking!