Blueberry Cheesecake Cupcakes With Cream Cheese Swirl Desserts Recipes


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Blueberry Cheesecake Cupcakes With Cream Cheese Swirl

Ingredients:

  • 150g Butter, softened
  • 2 Large Eggs, at room temperature
  • 1 c Self Raising Flour
  • 2 tbsp Milk, warmed for 10 seconds
  • 1 ½ c Icing Sugar, sifted
  • 150g Cream Cheese
  • ½ c, plus 2 tbsp Caster Sugar
  • 1 ½ tsp Lemon Zest, finely grated
  • ¾ c Blueberries, fresh or frozen



  • Method:

  • Preheat the oven to 180°C. Line a 12-hole muffin pan (or 36 mini muffin pans) with paper cases.
  • Place 100g butter, 50g cream cheese, caster sugar, eggs, 1tsp zest and flour into a food processor.
  • Process for about 10-15 seconds. Scrape down the sides of the bowl and process again briefly.
  • Pour in the warmed milk and pulse until combined.
  • Spoon the mixture evenly into the prepared pans.
  • Scatter over the blueberries.
  • Bake for 17 minutes (10 minutes for the minis) or until a skewer inserted into the centre comes out clean.
  • To make the icing, cream 50g butter and 100g cream cheese with an electric mixer until light and fluffy, about 2-3 minutes.
  • Using a low speed, mix in 1 1/2 cups icing sugar and 1/2 tsp zest.
  • Pipe or swirl the icing onto the cooled cupcakes





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