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Blueberry Cheesecake Cupcakes Recipe

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4 from 35 reviews

  • Author: Sophia
  • Total Time: 1 hour
  • Yield: 12 cupcakes
  • Diet: Vegetarian

Description

Delightfully creamy and fruity, these Blueberry Cheesecake Cupcakes feature a moist vanilla cupcake base filled with a luscious homemade blueberry compote, topped with a buttery graham cracker crumble and a rich, smooth cream cheese buttercream. Perfectly balanced with sweet and tangy flavors, this recipe combines baking and stovetop simmering techniques to create a crowd-pleasing dessert.

Ingredients

Blueberry Compote

  • 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

Graham Cracker Crumble

  • 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

Vanilla Cupcake Base

  • 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

Cream Cheese Buttercream

  • 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

Instructions

  1. Make the Blueberry Compote: In a pot over medium heat, combine the frozen wild blueberries, granulated sugar, light brown sugar, and lemon juice. Cover and let the blueberries defrost while stirring occasionally until the sugars dissolve and juices are released. Mix the cornstarch with water separately, then add the mixture to the boiling blueberry juice. Stir well and simmer for 20-30 minutes until thickened to a jam-like consistency. Remove from heat and let cool.
  2. Prepare Graham Cracker Crumble: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, mix graham cracker crumbs, sugar, and salt. Pour in melted butter and stir until the mixture resembles wet sand. Spread evenly on the baking sheet and bake for 10-12 minutes until golden and aromatic. Set aside to cool.
  3. Make the Vanilla Cupcake Base: Preheat oven to 350°F (175°C) and line a cupcake tin with liners. In a bowl, whisk together cake flour, baking soda, baking powder, salt, and milk powder. In a separate large bowl, beat together butter, vegetable oil, and granulated sugar until fluffy. Add eggs and vanilla and mix well. Gradually add the dry ingredients and mix until just combined. Add sour cream followed by milk, beating until you have a smooth batter.
  4. Bake the Cupcakes: Fill cupcake liners about halfway with batter. Bake for 13-15 minutes until cupcakes are risen, fluffy, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and let cool completely.
  5. Prepare Cream Cheese Buttercream: Using a mixer, beat unsalted butter and cold cream cheese on medium speed until smooth and combined. Gradually add powdered sugar in two additions, mixing on low to medium speed each time, then add salt and vanilla extract or paste. Beat until smooth, creamy, and well combined.
  6. Core the Cupcakes: Once cupcakes have cooled, use a small knife or cupcake corer to remove the center of each cupcake about halfway down, creating a cavity for the filling.
  7. Fill and Assemble: Spoon blueberry compote into each cupcake cavity just to the top. Sprinkle a generous layer of graham cracker crumble over the blueberry filling to add crunch and help hold frosting in place. Pipe cream cheese buttercream on top of each cupcake. Finish by topping with a little extra graham cracker crumble and a small spoonful of blueberry compote for decoration.

Notes

  • Use room temperature ingredients for a smoother batter and better mixing.
  • Frozen wild blueberries provide a more intense blueberry flavor but fresh can be used if available.
  • Make sure the blueberry compote is cooled before filling the cupcakes to prevent melting the frosting.
  • Store cupcakes refrigerated due to cream cheese frosting; bring to room temperature before serving.
  • Graham cracker crumble can be stored separately if preferred to retain crunchiness.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasdishes.com/blueberry-cheesecake-cupcakes-recipe/