Blueberry Cheesecake Cupcakes

By carvalhohm

Ingredients

• 24 vanilla cupcakes, baked and cooled
• 3/4 pkg cream cheese, softened
• 1/2 of a 14 oz can sweetened condensed milk
• 2 tsp lemon juice
• 3 Tbsp simply fruit blueberry jam (by Smuckers)
• Cream Cheese Frosting (recipe & ingredients follow)

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. Start by preparing your filling. In a medium bowl, beat together the cream cheese, half can of milk, and lemon juice until smooth and creamy, about 2 minutes. Stir in the blueberry fruit jam until blended. Pop in the fridge to set for a couple hours.
2. Core out your cupcakes by using a small paring knife, careful not to cut through the entire cupcake–just cut out the middle. Discard the cores or use them for something else, like lunch.
3. Spoon a heaping teaspoonful of the blueberry cheesecake filling into the center of each cupcake. Don’t let the filling spill over, but do fill it up to the top. Set aside and prepare your frosting.

Cream Cheese Frosting

1 pkg cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
About 5 cups powdered sugar
Blue non-pareils or other decorative sprinkles, optional

1. In the bowl of a stand mixer, beat together the cream cheese, butter and vanilla until smooth and creamy, about a minute. Gradually begin adding powdered sugar, about one cup at a time, until frosting is light and fluffy.
2. Pipe frosting onto filled cupcakes, ensuring the frosting is covering the filled center. Top with sprinkles, if desired. Store these covered in the fridge.