Go Back
White chocolate blueberry cheesecake cupcakes topped with creamy frosting.

A Delicious Delight Awaits!

Get ready to indulge in a treat that’s as dreamy as it sounds! These White Chocolate Blueberry Cheesecake Cupcakes are the perfect harmony of creamy cheesecake goodness, luscious blueberries, and rich white chocolate, all bundled in a delightful cupcake form. One of the best things about this recipe is how simple it is to whip up a batch that will impress even the pickiest eaters in your family. Plus, what could be more satisfying than biting into a cupcake that boasts layers of flavor and texture?
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • For the Cupcake Base:
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • For the Cheesecake Filling:
  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • ¼ cup white chocolate melted
  • ½ cup fresh blueberries plus more for garnish
  • For Garnishing:
  • Crushed graham cracker
  • Fresh blueberries
  • Whipped cream optional

Method
 

  1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Make the Cupcake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Then, add in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
  3. Sift and Combine: In a separate bowl, sift together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mix, alternating with the milk. Stir until smooth.
  4. Fill the Liners: Divide the cupcake batter evenly among the liners, filling them about two-thirds full.
  5. Bake: Bake in the preheated oven for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool completely.
  6. Prepare the Cheesecake Filling: In another bowl, beat together the softened cream cheese and powdered sugar until smooth. Slowly stir in the melted white chocolate and then fold in the fresh blueberries.
  7. Fill the Cupcakes: Once the cupcakes are cool, create a small hole in the center of each cupcake (you can use a cupcake corer or a small knife) and fill the hole with the cheesecake filling.
  8. Garnish: Top each cupcake with a sprinkle of crushed graham cracker, a fresh blueberry, and if you like, a dollop of whipped cream for extra decadence!