Best Deceptively Delicious Blueberry Cheesecake Cupcakes Recipes
TOODEE FRUITY-BLUEBERRY CHEESECAKE CUPCAKES
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees for 15 minutes. Line a cupcake pan with 12 liners.
- Toss the graham cracker crumbs, melted butter and sugar together and place a heaping teaspoon in the bottom of each of the 12 cupcake liners in the pan. Tap down with the bottom of a whisk to make a hard flat surface in the bottom of the cupcake liner. Bake for 5 minutes.
- For the cheesecake batter: In a medium mixing bowl, cream together the cream cheese, sugar and salt. When all the lumps are gone, add the egg and mix to fully incorporate. Fold in the blueberries using a rubber spatula and set aside.
- For the pound cake batter: Sift together the flour, salt and baking soda, and set aside. Cream together the butter and sugar in a stand mixer until light and fluffy. Add the eggs one at a time, scraping down the bowl between additions. Alternately add the sour cream and dry ingredients in three batches ending with the dry. Add the vanilla extract and mix to fully incorporate.
- To assemble: Fill the baking cups with the graham cracker crust about halfway with the pound cake batter. With a teaspoon make a well in the middle of the batter. Spoon about a teaspoon of the cheesecake batter into the well. Bake until the top of the cupcake begins to turn brown and the cake portion feels firm to the finger, 20 to 25 minutes. Remove and cool completely.
- For the decorations: Roll out both fondants to 1/8-inch thick. Cut large ovals from the white fondant and small circles (pupils) from the black fondant. Affix the pupils to the eyes with the egg white. Make 24 fondant eyes, 2 per cupcake.
- With a round pastry tip, using a circular motion, frost the cupcakes with the Lightened Cream Cheese Frosting. Affix the eyes in the center of the cupcake.
- Cream together the cream cheese and butter, stopping to scrape down the bowl and ensure there are no lumps. Add the confectioners' sugar and blue food coloring and mix to fully incorporate. Set aside. Whip the heavy whipping cream and vanilla extract until whipped cream is formed. Fold the whipped cream into the cream cheese mixture. Put mixture into a pastry bag affixed with a round tip.
DECEPTIVELY DELICIOUS BLUEBERRY CHEESECAKE CUPCAKES
These are from Jessica Seinfeld's book. I have not tried these yet, but they are next on my list. They pack a nutritional punch with yellow (winter) squash, blueberries, and spinach. To make the squash and spinach purees, pre-cook the veggies. The key is to puree them (in the food processor) until absolutely smooth and creamy. If you use "sneaky chef", you need 1 cup of "purple puree." When I make this, I will try it with a blend of whole wheat flour and update as appropriate.
Provided by gourmetmomma
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Prepare your muffin tins with nonstick spray or liners.
- For the filling, beat the cream cheese, sugar, squash puree, egg white, and salt in a bowl until smooth. Set aside.
- For the batter, combine the sugar, milke, blueberry and spinach purees, and oil in your mixer bowl. Beat until smooth. Add the flour, baking soda, and salt and mix until just combined.
- Fill each muffin cup about 1/3 full with the batter. Then add a tablespoon of the filling. Then fill the rest of the way with batter.
- Bake until the tops are lightly browned and spring back to touch, 20 to 25 minutes. Turn the cupcakes out onto a wire rack to cool.
- Store in an airtight container at room temperature for up to 2 days, or freeze up to a month.
Nutrition Facts : Calories 175.6, Fat 4.8, SaturatedFat 0.7, Cholesterol 1, Sodium 293.6, Carbohydrate 30.4, Fiber 0.5, Sugar 20.7, Protein 3.3
EASY CHEESECAKE CUPCAKES
These are a favourite at our house. They freeze well, but there is hardly a time, when I get the chance to freeze them, before they are eaten!
Provided by valandsnoopy
Categories Cheesecake
Time 30m
Yield 3 dozen
Number Of Ingredients 7
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.
CHEESECAKE CUPCAKES WITH BLUEBERRIES
Make and share this Cheesecake Cupcakes with Blueberries recipe from Food.com.
Provided by Nancy Van Ess
Categories Cheesecake
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
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. - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 249.5, Fat 12.7, SaturatedFat 6.5, Cholesterol 67.9, Sodium 126.4, Carbohydrate 31.1, Fiber 0.5, Sugar 23.7, Protein 3.8
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