After trying out blueberry cupcakes with lemon frosting, I decided to go a little bit cheesy with these mini cupcakes and tried out a blueberry cheesecake recipe… now I can’t decide which one I like more! I think the cream cheese adds an extra flavour to the already perfect mix of blueberries & lemons but it, come on, who doesn’t like cheesecake!
The recipe is quite simple too!
Blueberry cheesecake cupcakes
- 100gr of cream cheese
- 150 grams of self-raising flour
- 50 grams unsalted butter, room temperature
- 150 grams caster sugar
- 50ml of milk
- 2o0 grams fresh blueberries
- 2 large eggs
- Pinch of salt
Preheat oven to 160 degrees C and prepare a cupcake pan with baking cups (12 cupcakes or 24 mini cupcakes). In a mixing bowl, cream the butter and sugar until the mixture is fluffy. The add the eggs one at a time and the cream cheese ( beating well after each ingredient). Finally add the flour, salt and milk. Mix until the batter is uniform and then add the blueberries.
These cupcakes don’t raise a lot so I would fill the cupcake liners a bit more than normal (maybe 3/4 of a liner). I filled them 2/3 as usual and they end up being tiny bites instead of mini cupcakes! Bake for 10-15mins (about 30mins if it’s regular size cupcakes), until a toothpick inserted in the middle comes out clean. Leave them to cool down before adding your favourite frosting! A few suggestions: blueberry jam, lemon frosting, blueberry frosting…
For the flowers I used the flower mini cutter I used for my mosaic cupcakes. These cutters are so useful! I would totally recommend to get a set of them. These are the ones I got but you can find them in most of the cake deco shops):
