Can I use frozen blueberries instead of fresh in this recipe?

Yes, you can use frozen blueberries in this recipe. Just make sure not to thaw them before adding to the batter. Toss the frozen berries in flour to prevent them from sinking while baking.

How can I make these cupcakes gluten-free?

To make these cupcakes gluten-free, substitute the cake flour with a gluten-free flour blend. Be sure to check the label for any potential allergens, and adjust as needed for the best texture.

Can I use a different type of chocolate for the frosting?

While white chocolate is recommended for its rich, creamy flavor, you can use milk or dark chocolate if preferred. Just make sure to melt the chocolate and let it cool before adding it to the frosting to maintain the desired consistency.

How should I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you'd like to store them for a longer period, you can freeze them for up to 2 months. Just make sure to frost them before freezing for best results.

White Chocolate Blueberry Cheesecake Cupcakes – Easy & Delicious

Name: White Chocolate Blueberry Cheesecake Cupcakes
Prep time: 30 min
Cook time: PT-486408H14M37S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 sticks (8 ounces) unsalted butter, very soft; 1 tablespoon vanilla extract; 2 cups granulated sugar; 1 teaspoon lemon zest; 4 large eggs, at room temperature; 1 cup full-fat sour cream; 1/2 cup whole milk; 3 and 1/4 cups plus 2 tablespoons cake flour, divided; 1 and 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 2 cups blueberries, fresh or frozen (if using frozen, don’t thaw first); 2 sticks (8 ounces) unsalted butter, VERY soft; 2 and 1/2 cups confectioners’ sugar; 1/4 teaspoon salt; 2 tablespoons full-fat sour cream; 1 tablespoon whole milk; 6 ounces white chocolate, melted and cooled for 10 minutes; 1 cup blueberries (for the drizzle); 1 tablespoon fresh lemon juice

Description

These White Chocolate Blueberry Cheesecake Cupcakes are a delightful dessert that combines the richness of white chocolate with the fresh burst of blueberries. With a creamy cheesecake filling and topped with a luscious white chocolate buttercream frosting, these cupcakes are perfect for any occasion, especially during summer when blueberries are in season. Easy to make and guaranteed to impress your friends and family!

Ingredients

Scale

2 sticks (8 ounces) unsalted butter, very soft
1 tablespoon vanilla extract
2 cups granulated sugar
1 teaspoon lemon zest
4 large eggs, at room temperature
1 cup full-fat sour cream
1/2 cup whole milk
3 and 1/4 cups plus 2 tablespoons cake flour, divided
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 cups blueberries, fresh or frozen (if using frozen, don’t thaw first)
2 sticks (8 ounces) unsalted butter, VERY soft
2 and 1/2 cups confectioners’ sugar
1/4 teaspoon salt
2 tablespoons full-fat sour cream
1 tablespoon whole milk
6 ounces white chocolate, melted and cooled for 10 minutes
1 cup blueberries (for the drizzle)
1 tablespoon fresh lemon juice

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Instructions

Preheat your oven to 350°F (175°C) and line 2 cupcake tins with paper liners.
In a large mixing bowl, cream together the butter, vanilla, sugar, and lemon zest until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Then add sour cream and milk, and mix until incorporated.
Sift together 3 and 1/4 cups cake flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined.
In a small bowl, toss the blueberries with the remaining 2 tablespoons of cake flour. Fold them gently into the batter.
Spoon the batter into the cupcake tins, filling each about 3/4 full. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
For the white chocolate buttercream, beat the softened butter until smooth. Gradually add the powdered sugar, one-half cup at a time. Add salt, sour cream, milk, and the cooled melted white chocolate. Beat until smooth and fluffy.
For the blueberry drizzle, combine the blueberries and lemon juice in a small saucepan. Simmer over medium heat for about 12 minutes until thickened. Strain through a fine-mesh sieve and let cool completely.
Once the cupcakes are cool, frost them with the white chocolate buttercream and drizzle with the blueberry sauce. Optionally, top with fresh blueberries for garnish.

Notes

Make sure to use room temperature ingredients for the best results.
When mixing the dry ingredients, avoid overmixing the batter to keep the cupcakes light and fluffy.
If using frozen blueberries, don’t thaw them before adding to the batter.
Ensure the blueberry drizzle is completely cooled before adding it to the cupcakes to prevent the frosting from melting.
Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

Prep Time: 30 minutes
Cook Time: 18-21 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 400
Sugar: 40g
Sodium: 150mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg