Ingredients for Cheesecake Cupcakes With Blueberries
- Sugar Cookies
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Lemon, Rind Of
- 1/2 cup all-purpose flour
- 1 cup fresh blueberries
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How to Make Cheesecake Cupcakes With Blueberries
- Preheat oven to 325°F (160°C).
- Line a 12-cup muffin tin with paper liners.
- Place one graham cracker at the bottom of each liner. Trim if necessary to fit.
- In a medium bowl, beat together 8 ounces cream cheese and 1/2 cup granulated sugar until smooth and creamy.
- Beat in 2 large eggs one at a time, mixing until just combined.
- Stir in 1/2 cup sour cream, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest.
- Reduce mixer speed to low and gradually beat in 1/2 cup all-purpose flour until just incorporated.
- Gently fold in 1 cup fresh blueberries.
- Divide batter evenly among the prepared muffin cups.
- Bake for 35-40 minutes, or until the cupcakes are set and lightly golden around the edges.
- Let the cupcakes cool in the muffin tin for 20 minutes.
- Transfer the cupcakes to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving to allow the cheesecake filling to set.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
94g
Fat
32g
Carbs
10g