Description
Delightfully creamy and sweet cupcakes that combine luscious cheesecake with fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined, and fold in blueberries gently.
- Divide the batter among the cupcake liners, filling each about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for about 5 minutes in the pan, then transfer to a cooling rack.
- For the frosting, beat together cream cheese and butter until smooth, gradually adding powdered sugar, vanilla extract, and lemon juice.
- Once cool, frost the cupcakes as desired.
Notes
For dairy-free options, substitute with coconut oil, vegan cream cheese, and almond or oat milk. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg