Blueberry Cheesecake Cupcakes

Blueberry Cheesecake Cupcakes are a delicious twist on the classic cheesecake dessert, combining fluffy cupcake goodness with a rich cream cheese frosting and a vibrant blueberry compote. They’re perfect for any occasion, whether it’s a birthday party, a summer picnic, or just a cozy night in. Honestly, who can resist a mini cheesecake that’s both cute and easy to eat? Plus, as you take that first bite, the sweet-tart burst of blueberries mingles with the creamy frosting. It’s a flavor explosion you won’t want to miss!

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In this recipe, I’ll guide you through each step, from making the homemade blueberry compote to whipping up the fluffy vanilla cupcakes. And let’s not forget the graham cracker crumble, which adds that signature cheesecake touch. So, grab your apron, and let’s get started on creating these delightful Blueberry Cheesecake Cupcakes together!

Why This Recipe Works

One of the best parts of this recipe is the glorious contrast in textures and flavors. The fluffy vanilla cupcake base pairs perfectly with the rich cream cheese frosting. Talk about a match made in dessert heaven!

Another key player here is the homemade blueberry compote. It brings a burst of freshness, elevating the standard cupcake experience to something gourmet. Each bite will remind you of summer days spent picking fresh blueberries.

And let’s not forget about the graham cracker crumble. This ingredient not only adds a delightful crunch but also simulates the familiar experience of enjoying a traditional blueberry cheesecake. So, you get the best of both worlds—cake and cheesecake—in a single, delightful treat!

Why You’ll Love This Blueberry Cheesecake Cupcakes

There are countless reasons to love these Blueberry Cheesecake Cupcakes. For starters, every single bite captures the sweet and tangy essence of blueberries balanced beautifully by the creamy frosting. It’s a flavor party in your mouth!

These cupcakes also shine at special gatherings, whether you’re celebrating a birthday, having friends over, or just feeling fancy on a Tuesday afternoon.

And, let’s be real: the vibrant color of the blueberry compote creates a stunning presentation. Your friends and family will be marveling at how gorgeous these cupcakes are, right before they take that first bite!

Ingredients

Gather these ingredients before you start so you can easily move through the recipe:

• 3 cups (400 grams) frozen wild blueberries
• ½ cup (100 grams) granulated sugar
• ½ cup (100 grams) light brown sugar
• 2 tablespoons lemon juice
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon water
• About 9 full sheets of graham crackers, crushed (approximately 150 grams)
• ¼ cup (50 grams) granulated sugar for crumb mixture
• Pinch of salt for crumb mixture
• ¼ cup (57 grams) unsalted butter, melted (for crumb mixture)
• 1 ½ cups (192 grams) cake flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 tablespoon milk powder
• ¼ cup (57 grams) unsalted butter, room temperature (for cupcake batter)
• ¼ cup (50 grams) vegetable oil (for cupcake batter)
• ¾ cup (150 grams) granulated sugar (for cupcake batter)
• 2 eggs, room temperature (for cupcake batter)
• 1 tablespoon vanilla bean paste or extract (for cupcake batter)
• ⅓ cup (80 grams) whole milk, room temperature (for cupcake batter)
• ½ cup (120 grams) sour cream or yogurt, room temperature (for cupcake batter)
• 1 cup (226 grams) unsalted butter, room temperature (for frosting)
• 8 oz full-fat cream cheese, cold (for frosting)
• 3 cups (360 grams) powdered sugar (for frosting)
• Pinch of salt (for frosting)
• ½ tablespoon vanilla bean paste or extract (for frosting)

Making the Blueberry Compote

Combine Ingredients for Compote

We’ll start by making the compote. Grab a pot and toss in the frozen blueberries, along with the granulated and brown sugars, and the lemon juice. Set the heat to medium and stir occasionally. It’s super satisfying to watch the blueberries defrost and mix with the melting sugar!

Thicken the Compote

Now, while that’s cooking, mix the cornstarch and water in a small bowl. Once the blueberry mixture starts to boil, add this cornstarch mixture in, whisking as you go. Let it simmer for about 20-30 minutes until it thickens beautifully. After that, let it cool while you prep the other components.

Preparing the Graham Cracker Crumble

Mix and Bake the Crumble

Let’s get that oven warm! Preheat it to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, mix the graham cracker crumbs, sugar, and salt. Then, stir in the melted butter until it looks like wet sand. Spread this mixture evenly on the baking sheet and pop that in the oven for 10-12 minutes until it turns a lovely golden brown.

Making the Vanilla Cupcake Base

Prepare the Cupcake Batter

Now it’s time for the star of the show—the cupcakes! Preheat your oven to 350°F (175°C) again, and line a cupcake tin with liners. In one bowl, whisk together the cake flour, baking soda, baking powder, and salt. In another bowl, beat the room-temperature unsalted butter, vegetable oil, and granulated sugar until it’s combined and fluffy.

Combine Wet and Dry Ingredients

Add the eggs and vanilla into your butter mixture, stirring well to combine. Gradually add the dry ingredients, mixing until it’s almost all mixed together. Don’t forget to add the sour cream followed by the whole milk, beating until the batter is smooth.

Bake the Cupcakes

Fill each cupcake liner halfway with batter. Bake those beauties for about 13-15 minutes, or until they’ve risen and a toothpick comes out clean. Once done, let the cupcakes cool completely before frosting.

Frosting and Assembling the Cupcakes

Make the Cream Cheese Buttercream

While the cupcakes cool, grab another bowl. Beat together the room-temperature butter and cold cream cheese until smooth. Gradually add the powdered sugar, salt, and vanilla bean paste or extract, mixing thoroughly until all is combined. This frosting should be creamy and delightful!

Fill and Frost the Cupcakes

Next, core each cupcake to create a little space for that blueberry compote. Spoon a generous amount into each cupcake, then sprinkle the graham cracker crumble on top. Finally, pipe the cream cheese frosting over each cupcake, adding extra crumble and maybe another spoonful of compote for good measure. Seriously, how good do these look?

Serving Suggestions

• Serve these cupcakes alongside a warm cup of coffee or a delightful herbal tea for an afternoon treat.
• For something extra indulgent, try pairing them with a scoop of vanilla ice cream. Yum!

Tips for Success

A quick note: make sure all your ingredients, especially the dairy, are at room temperature. This helps everything mix better, leading to that fluffy texture we all adore. And remember, don’t overmix the batter; we want to keep those cupcakes light and airy.

Variations

Feeling like mixing things up? You can swap in fresh blueberries for even more vibrant flavor when they’re in season. Another fun idea is to add lemon zest to the frosting for a little extra zing. It pairs beautifully with the blueberries!

Storage Tips

If you have leftovers (although that’s unlikely!), store your cupcakes in an airtight container in the refrigerator for up to 5 days. You can also freeze unfrosted cupcakes for up to 2 months. Just thaw them before frosting and serving!

Pairing Ideas

Looking to contrast the sweetness? Serve these cupcakes with a tart fruit salad. Or for a sophisticated touch, pair them with a dessert wine—an unexpected but delightful match!

FAQs

1. Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries work well; just keep in mind the compote may have a different texture.

2. How can I make the cupcakes gluten-free?
Swap in a gluten-free cake flour blend in place of the regular cake flour.

3. Can I make this recipe dairy-free?
Sure! Substitute the dairy ingredients with plant-based alternatives like coconut cream and almond milk.

4. How long do these cupcakes last?
When stored properly, they can last for up to 5 days in the refrigerator.

5. Can I make these cupcakes ahead of time?
Yes, you can prepare the cupcakes a day or two in advance. Just frost them right before serving for the best experience.

These Blueberry Cheesecake Cupcakes are a sweet treat that perfectly combines the joy of traditional cheesecake with the fun of cupcakes. They’re sure to impress everyone and leave them wanting more. Enjoy every delicious bite!

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