Best Deceptively Delicious Blueberry Cheesecake Cupcakes Recipes

CHEESECAKE CUPCAKES WITH BLUEBERRIES

Steps:

• Heat oven to 325 degrees.Line 12 muffin cups with foil liners.
• Place a cookie in bottom of each liner; trim cookies to fit if necessary.Beat together cream cheese and sugar on med.
• speed in large bowl until smooth.
• Add eggs, beating just until blended.
• Beat in sour cream, vanilla and lemon rind.
• On low speed, beat in flour.
• Stir in blueberries.
• Spoon batter into cups, dividing equally.Bake for 35-40 min., until cakes are set. Cool cakes in pan on rack for 20 min.
• Remove cakes to rack to cool.
• Refrigerate. - - - - - - - - - - - - - - - - - -

EASY CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Beat sugar, cheese, eggs, and lemon juice until smooth.
• Line cupcake pans with papers. Place one vanilla wafer in the bottom of each.
• Spoon cheese mixture over wafers, to fill cups 3/4 full.
• Bake 20 minutes and cool. Cupcakes will sink in the middle while cooling.
• Spoon pie filling on each cupcake and refrigerate at least one hour.

DECEPTIVELY DELICIOUS ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 350. Line muffin cups with cupcake papers.
• In your mixer bowl, combine the egg whites, cream of tarter, and salt. Beat until the egg whites double in volume and form stiff peaks. (about 4 to 5 minutes).
• Add the flour, sugar, squash, extract and zest. Use a rubber spatula and fold gently to combine with the egg whites.
• Divide the batter among the cupcake tins. Bake until the tops of the cupcakes are lightly brown and spring back to the touch, about 18 to 20 minutes.
• Cool on a rack and then frost.

BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350. Insert liners into a medium cupcake pan.
• With an electric mixer on medium speed, cream the butter and sugar in a large bowl until fluffy, about 3-5 minute Add the eggs to the creamed mixture and beat well.
• In a separate bowl sift together the flour, baking powder and salt.
• Beat portions of the dry ingredients into the creamed mixture alternating with the milk. Mix for 3 minute With a spatula, fold in the vanilla and blueberries.
• Fill cupcake liners one-half to three-quarters full with batter. Bake 20-25 minute.

GRAMMY'S BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
• Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
• Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.

LOW CARB CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 300 degrees.
• Beat together until smooth; cream cheese, splenda, vanilla and eggs.
• Fill foil baking cup 2/3 full, bake for 35 minutes.
• Remove from oven, let stand for 5 minutes.
• Mix sour cream, splenda and vanilla.
• Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
• Remove from oven and cool then add a teaspoon of the jam.
• Enjoy.