Description
Delight in these rich and moist cupcakes featuring a creamy cheesecake filling, luscious blueberry sauce, and decadent white chocolate chips. A perfect sweet treat for any occasion!
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
For the Blueberry Sauce:
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, cream butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in sour cream, milk, and vanilla extract. Gradually add dry ingredients until just combined. Fold in white chocolate chips.
- Spoon batter into cupcake liners, filling each about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- For the blueberry sauce, combine blueberries, sugar, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Cool completely.
- For the cheesecake filling, beat cream cheese and sugar until smooth. Add egg and vanilla extract, mixing until well combined.
- Spoon a small amount of cheesecake filling on top of each cooled cupcake, spreading gently.
- Swirl blueberry sauce over the cheesecake filling.
Notes
Allow the cupcakes to cool completely before adding the cheesecake filling and blueberry sauce for the best results.
- Prep Time: 20 minutes
- Cook Time: 18 minutes