Name: Blueberry Cheesecake Cupcakes
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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)

Ingredients

Scale

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)

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Instructions

Prepare blueberry compote by simmering blueberries, sugars, and lemon juice. Thicken with cornstarch mixture.
Make graham cracker crumble, mixing crushed graham crackers, sugar, salt, and melted butter, then bake until golden.
Create cupcake batter by mixing dry ingredients, then combining with wet ingredients. Fill liners and bake until done.
Beat cream cheese and butter for frosting. Pipe over cooled cupcakes, adding blueberry compote and crumble on top.

Notes

Ensure all ingredients are at room temperature for better mixing.
You can use fresh blueberries when available for a vibrant flavor.
Cupcakes can be made ahead; frost before serving.

Author: Jesseca
Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 350
Sugar: 25
Sodium: 250
Fat: 18
Saturated Fat: 11
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 45
Fiber: 1
Protein: 4
Cholesterol: 60