Blueberry Cream Cheese Cupcakes
Delightful cupcakes merging rich cream cheese with fresh blueberries, topped with a crumbly streusel.
Servings: 12 cupcakes
Calories: 200kcal
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour Plus more for topping
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups milk
- 1 cup fresh blueberries Keep whole
Cream Cheese Filling
- 8 oz cream cheese, softened
- 0.25 cups granulated sugar
- 1 egg for filling
- 1 teaspoon lemon zest
Streusel Topping
- 0.25 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons cold butter Cut into small pieces
- 0.25 cups fresh blueberries For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing thoroughly, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and fold in the blueberries.
Cream Cheese Filling
- In another bowl, beat together the cream cheese, sugar, egg, and lemon zest until smooth.
Assembly
- Fill each cupcake liner halfway with batter, add a spoonful of cream cheese mixture, and top with more batter.
- For the streusel topping, combine flour and sugar, cut in butter, and fold in blueberries.
- Sprinkle the streusel topping generously over each cupcake.
Baking
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack.
Notes
Use room temperature ingredients for smoother batter. Fresh blueberries yield best results.