Blueberry Lemon Cheesecake Cupcakes

By Texaschef11

Ingredients

• Cupcake Ingredients:
• 1.5 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
• 3/4 cup granulated sugar
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/4 cup butter, melted
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup milk
• 1/2 teaspoon vanilla
• 2 teaspoons lemon juice
• 3/4 cup fresh or frozen blueberries, thawed
• Cheesecake Filling Ingredients:
• 8 ounces (227 grams) cream cheese, room temperature
• 1/3 cup (65 grams) granulated white sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• Lemon Buttercream Frosting Ingredients:
• 1/2 cup crisco (white) shortening
• 1/2 cup butter, softened
• 4 cups confectioner’s sugar
• 1/2 teaspoon pure vanilla extract (can use clear if you want the frosting to be snow white)
• 1/2 teaspoon imitation almond flavoring
• 1/2 teaspoon imitation butter flavoring
• 1 tablespoon lemon juice
• lemon zest, if desired
• 2-4 tablespoons sweet milk for thinning
• 4-5 drops yellow food coloring

Preparation

Step 1

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the cupcake batter.

Blueberry Lemon Cupcakes: Preheat oven to 350°. Place 12 decorative paper muffin cup liners into muffin cups. To prepare cupcakes, lightly spoon 1.5 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1.5 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, vanilla, and lemon juice to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Spoon a couple tablespoons of the cream cheese filling in the center of each cupcake. Bake at 350° for 25 minutes or until a wooden pick inserted in center of the cupcake part comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.


Lemon Buttercream frosting: Finally, make the buttercream frosting. Cream all ingredients except food coloring together. Can add more sweet milk if needed. Add food coloring and mix. Frost completely cool cupcakes, using a pastry bag if available. I used star tip 1M.

Frosted top!