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Blueberry Cheesecake Cupcakes

Soft cupcakes filled with blueberry compote.
Print Recipe Pin Recipe
Prep Time 40 minutes
Course Dessert
Cuisine American

Ingredients
  

Blueberry Compote:

  • 400 grams frozen wild blueberries
  • 100 grams granulated sugar
  • 100 grams light brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 tablespoon water

Graham Cracker Crumble:

  • 150 grams graham cracker crumbs
  • 50 grams granulated sugar
  • 1 pinch salt
  • 57 grams unsalted butter melted

Vanilla Cupcake Base:

  • 192 grams cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 tablespoon milk powder
  • 57 grams unsalted butter
  • 50 grams vegetable oil
  • 150 grams granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 80 grams whole milk
  • 120 grams sour cream or yogurt

Cream Cheese Buttercream:

  • 226 grams unsalted butter
  • 8 oz full-fat cream cheese
  • 360 grams powdered sugar
  • 1 pinch salt
  • ½ tablespoon vanilla extract

Instructions
 

Make the blueberry compote:

  • In a saucepan, combine blueberries, sugars, and lemon juice over medium heat.
  • Stir occasionally until berries release juices and mixture begins to boil.
  • Mix cornstarch with water, add to the pot, and simmer for 20–30 minutes until thickened.
  • Cool completely.

Prepare the crumble:

  • Preheat oven to 350°F (175°C).
  • Mix graham cracker crumbs, sugar, and salt. Stir in melted butter until crumbly.
  • Spread on a baking sheet and bake for 10–12 minutes until golden.

Make the cupcake batter:

  • Line a cupcake pan and preheat oven to 350°F (175°C).
  • Whisk flour, baking soda, baking powder, salt, and milk powder.
  • In another bowl, beat butter, oil, and sugar until fluffy.
  • Add eggs and vanilla, mixing well.
  • Gradually add dry ingredients, then mix in sour cream and milk until smooth.
  • Fill liners halfway and bake for 13–15 minutes until lightly golden. Cool completely.

Prepare the buttercream:

  • Beat butter and cream cheese until smooth.
  • Add powdered sugar in two parts, then salt and vanilla. Beat until creamy.

Assemble:

  • Core the center of each cupcake.
  • Fill with blueberry compote.
  • Add graham crumble on top of filling.
  • Pipe cream cheese frosting on top.
  • Garnish with extra crumble and blueberry compote.
  • These Blueberry Cheesecake Cupcakes are best enjoyed fresh for the perfect balance of textures.

Notes

  • Substitute yogurt for sour cream if needed