Delicate vanilla cupcakes filled with a creamy white chocolate cheesecake center and topped with fresh blueberry compote.
Author:Olivia Bennett
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
2 tsp vanilla extract
1/2 cup milk
8 oz cream cheese, softened
1/2 cup white chocolate chips, melted
1/4 cup powdered sugar
1 cup fresh blueberries
2 tbsp granulated sugar
1 tbsp 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 medium bowl. Set aside.
Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Alternate adding flour mixture and milk, mixing just until combined.
Fill cupcake liners 2/3 full. Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
Beat cream cheese, melted white chocolate, and powdered sugar until smooth. Core center of each cupcake and pipe in filling.
Simmer blueberries, 2 tbsp sugar, and lemon juice for 5-7 minutes until thickened. Cool slightly before spooning over cupcakes.