Blueberry Cream Cheese Cupcakes
Delightful cupcakes combining fresh blueberries and rich cream cheese make for an inviting treat perfect for any occasion.
Servings: 12 cupcakes
Calories: 250kcal
Ingredients
For the Cupcake Base
- 1.5 cups all-purpose flour the perfect base for your cupcakes
- 1.5 teaspoons baking powder to give them that lovely rise
- 0.25 teaspoon salt enhancing the overall flavor profile
- 0.5 cups unsalted butter, softened for a rich, buttery texture
- 0.75 cups granulated sugar sweetness that balances the tangy cream cheese
- 2 large eggs providing structure and moisture
- 1 teaspoon vanilla extract a warm undertone that complements the berries
- 0.5 cups milk making the batter smooth and creamy
- 1 cups fresh blueberries juicy bursts of flavor in every bite
For the Cream Cheese Filling
- 8 oz cream cheese, softened the star filling that brings decadence
- 0.25 cups granulated sugar because cream cheese deserves a little sweetness
- 1 egg for the filling adding richness to the filling
- 1 teaspoon lemon zest a hint of citrus brightness
For the Streusel Topping
- 0.25 cups all-purpose flour for the perfect crumbly topping
- 2 tablespoons granulated sugar adding sweetness and crunch
- 2 tablespoons cold butter creating that perfect streusel texture
- 0.25 cups fresh blueberries additional bursts of berry goodness on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing until fully incorporated, then blend in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Mix until just combined, then gently fold in the fresh blueberries.
Filling Preparation
- In another bowl, beat together the cream cheese, sugar, egg, and lemon zest until smooth and creamy.
Assembly
- Fill each cupcake liner halfway with batter, then add a spoonful of the cream cheese mixture on top.
- Cover with more batter, ensuring the filling is sealed within.
Streusel Topping
- Combine the flour and sugar in a bowl for the streusel topping.
- Cut in the cold butter until crumbly, then mix in the blueberries gently.
- Sprinkle the streusel topping generously over the cupcakes.
Baking
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the cupcake comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature ingredients for a smoother batter. For added flavor, try adding a pinch of cinnamon or nutmeg. Consider drizzling cooled cupcakes with a simple glaze of powdered sugar and lemon juice. Experiment with different fruits for filling or streusel, like raspberries or strawberries.