Sunday, July 15, 2012

Blueberry Cheesecake Cupcakes

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Hello Strangers! Yet again I have let this lovely place lack in new posts. But I am coming back with not just a great recipe but an AMAZING new cupcake!

These pretty little things are Blueberry Cheesecake Cupcakes. Sounds phenomenal right?

They look phenomenal too, don't they?!

They are light and airy vanilla cupcakes filled with a blueberry sauce that is made with honey instead of sugar, and topped with a cream cheese  frosting. A great summer cupcake, especially here in South Jersey where blueberries are as fresh as you can get!

I also got fancy and used colored icing swirled with white icing. I think this is my new favorite way of frosting cupcakes. I could look at them all day they just look so great!
To make the swirl is actually very simple. A great tutorial can be found HERE. It is also quite a great blog as well. If you haven't checked it out yet, you should.

I filled the cupcakes by using a small pairing knife to cut a circle into the top of the cupcake. Then I pulled the piece out and gently pressed down on the hole to make a little but more room for the filling. Next I spooned the cooled blueberry filling into the hole and topped with the piece I removed. Its very simple but if you want more detailed directions at Annie Eats, another blog I love following.

I wish I had a good picture of the middle of the cupcake but I only have a blurry one taken from my cell but I will show you just to give you an idea of what the blueberry filling looked like. But I will post it at the bottom away from the prettier pictures, lol.

Anyways, stop reading and go make these delectable cupcakes!

my niece loves her cupcakes!
Blueberry Cheesecake Cupcakes
makes 12 cupcakes

Vanilla Cupcakes
  • 1/2 cup unsalted butter 
  • 1 egg
  • 2 egg yolks
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 teaspoon good quality vanilla extract
  • 1/2 cup whipping cream
  • Preheat oven to 350 and place 12 cupcake liners in muffin tin.
  • Sift together flour, baking powder, and salt into a large bowl and set aside.
  • Beat butter with an electric mixer for 30 seconds. Add in sugar and beat until combined.
  • Add egg, and egg yolks one at a time until fully incorporated.
  • Add vanilla.
  • Add 1/3 of the flour mixture and beat until  just combined. Follow with half of the whipping cream. Repeat, and end with the last 1/3 of the flour mixture, beating until just combined.
  • Pour evenly (usually about 1/4 cup) into the muffin tin and back 15-18 minutes, until top is slightly golden and toothpick comes out clean.
  • Cool in tin for 5 minutes, then remove and let cool completely on a cooling rack.
Blueberry Filling
I used my go to blueberry sauce recipe used for these oatmeal bars and this frozen yogurt cake, mmm!
  • 1 2/3 cups blueberries
  • 3 tablespoons honey, or sugar but I prefer honey
  • 2 teaspoons cornstarch
  • A pinch of nutmeg
  • 1/4 teaspoon cinnamon
  • 2-3 teaspoons lemon juice 
  1. Add all ingredients to a medium saucepan and bring to a boil.
  2. Reduce heat and stir constantly until sauce thickens, about 5-7 minutes.
  3. Remove from heat and set aside.
*there will be plenty left over; perfect for ice cream or waffles*

Cream Cheese Frosting
*this makes quite a lot as well, but it's always great to have extra icing :)
1 8 oz package of cold cream cheese (not rock solid, but right out of the fridge is perfect)
5 tablespoons of room temperature butter
2 teaspoons vanilla extract
2 cups powdered sugar
*Blue food coloring for half of icing mixture

  1. Sift 2 cups of powdered sugar into a large bowl and set aside.
  2. Beat cold cream cheese with butter and vanilla until combined, do not over mix or it will loosen and separate.
  3. Gradually add sifted sugar and beat until just combined. Add more until you reach the consistency and sweetness level you prefer.
  4. Scoop half of the frosting into a separate bowl and add enough blue food coloring until the color you want is achieved.
  5. Spoon the white frosting in a piping bag and the blue into another.
  6. Cut the ends and place into a larger pipping bag fitted with the tip of your choice. Make sure both ends are inserted into the tip or you will only get one color to come out.
To Assemble Cupcakes
  1. Once cupcakes and filling have cooled, use a pairing knife to cut holes in the top of the cupcake.
  2. Trim the bottom off the piece you just removed from the cupcake, leaving just the flat top
  3. Spoon blueberry filling into the hole and replace the top of the cupcake.
  4. Pipe frosting onto cupcake in a large circular motion.
*Again refer to these two sites for excellent step by step directions:

 P.S. Here's a look at the filling

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