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Gourmet Blueberry Cheesecake Cupcakes

Moist vanilla cupcakes topped with homemade blueberry compote, whipped cream cheese frosting, fresh berries, and a salted caramel drizzle.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Base
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup sugar
  • 2 eggs large
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Blueberry Compote
  • 2 cups blueberries fresh or frozen
  • 0.25 cup sugar
  • 1 tbsp lemon juice
Topping
  • 8 oz cream cheese cold
  • 1 cup heavy cream cold
  • 0.75 cup powdered sugar
  • 0.25 cup salted caramel sauce for drizzle

Equipment

  • Muffin tin
  • Stand Mixer or Hand Mixer
  • Saucepan
  • Piping bag

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla and sour cream.
  4. Fold in dry ingredients gently until just combined.
  5. Fill liners 2/3 full and bake 18-20 minutes. Cool completely.
  6. Simmer blueberries, sugar, and lemon juice in a saucepan until thickened (about 10 mins). Cool.
  7. Whip heavy cream to stiff peaks. In a separate bowl, beat cream cheese and powdered sugar. Fold whipped cream into cheese mixture.
  8. Top cupcakes with a spoonful of compote, a dollop of frosting, fresh berries, and caramel drizzle.

Notes

Ensure the compote is completely cool before adding to the cupcake to prevent the frosting from melting.