Indulge in the delightful fusion of tangy lemon, sweet blueberries, and creamy cheesecake with these Blueberry Lemon Cheesecake Cupcakes. Each bite offers a harmonious blend of flavors and textures, making them an irresistible treat for any occasion.
Why This Recipe Appeals
- Flavor Harmony: The zesty lemon and sweet blueberries complement the rich cheesecake center, creating a balanced and refreshing dessert.
- Textural Delight: Experience the moist cupcake, creamy cheesecake filling, and juicy blueberry compote in every bite.
- Versatile Treat: Perfect for parties, brunches, or a delightful personal indulgence.
Ingredients
Cupcake Batter:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup milk
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup fresh blueberries
Cheesecake Filling:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
Blueberry Compote:
- ½ cup fresh or frozen blueberries
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Lemon Drizzle:
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Step-by-Step Directions
1. Prepare the Blueberry Compote
- In a small saucepan, combine ½ cup blueberries, 1 tablespoon sugar, and 1 teaspoon lemon juice.
- Cook over medium heat until the blueberries release their juices and the mixture thickens, about 5 minutes.
- Mash slightly for a chunky texture and set aside to cool.
2. Prepare the Cheesecake Filling
- In a bowl, beat 4 oz softened cream cheese with ¼ cup powdered sugar and ¼ teaspoon vanilla extract until smooth.
- Set aside for filling the cupcakes.
3. Prepare the Cupcake Batter
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a mixing bowl, cream together ¼ cup softened butter and ½ cup granulated sugar until light and fluffy.
- Add 1 large egg and ½ teaspoon vanilla extract, mixing until combined.
- In a separate bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, alternating with ¼ cup milk, and mix until smooth.
- Fold in 1 tablespoon lemon zest and ½ cup fresh blueberries.
4. Assemble the Cupcakes
- Fill each cupcake liner halfway with batter.
- Add a teaspoon of cheesecake filling on top, followed by a teaspoon of blueberry compote.
- Top with additional batter, filling the liners about ¾ full.
5. Bake
- Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before adding the drizzle.
6. Prepare the Lemon Drizzle
- In a small bowl, whisk together ½ cup powdered sugar and enough lemon juice (1–2 tablespoons) to achieve a drizzling consistency.
7. Decorate and Serve
- Drizzle the lemon icing over the cooled cupcakes.
- Optionally, garnish with fresh blueberries or a sprinkle of lemon zest.
- Serve and enjoy!
Possible Variations
- Alternative Fruits: Substitute blueberries with raspberries or blackberries for a different berry flavor.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to accommodate dietary preferences.
- Mini Cupcakes: Prepare in a mini muffin pan for bite-sized treats; adjust baking time accordingly.
Servings and Timing
- Servings: 12 cupcakes
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 50 minutes
Storage and Reheating Instructions
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Serving: For best flavor, allow refrigerated cupcakes to come to room temperature before serving.
FAQs
1. Can I use frozen blueberries?
Yes, frozen blueberries can be used. Do not thaw them before adding to the batter to prevent excess moisture.
2. How can I prevent blueberries from sinking in the batter?
Toss the blueberries in a small amount of flour before folding them into the batter; this helps suspend them evenly.
3. Is it necessary to use both cheesecake filling and blueberry compote?
While both add distinct flavors and textures, you can choose to include only one based on your preference.
4. Can I make these cupcakes ahead of time?
Yes, you can prepare them a day in advance and store them
