Description
Delicate vanilla cupcakes filled with a creamy white chocolate cheesecake center and topped with fresh blueberry compote.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 8 oz cream cheese, softened
- 1/3 cup white chocolate chips, melted
- 1/4 cup powdered sugar
- 1 cup fresh blueberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl. In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla. Alternate adding flour mixture and milk, mixing just until combined.
- For cheesecake filling: Beat cream cheese, melted white chocolate, and powdered sugar until smooth.
- Fill cupcake liners halfway with batter, then add a spoonful of cheesecake mixture. Top with remaining batter.
- Bake for 20-25 minutes until golden. Cool completely.
- Make blueberry compote by simmering blueberries, sugar, and lemon juice for 5-7 minutes until thickened. Cool before topping cupcakes.
Notes
You can customize the seasonings to taste.