About a week and a half ago, I made these delicious Blueberry Cheesecake Cupcakes with Cherry Buttercream Frosting. They were inspired by this delicious recipe and were made for two blogging events. The theme for the Cupcake Hero July blog event was red, white, and blue cupcakes. It was hosted by Nikki and CB; however, I am too late posting for it. Although, I am not too late for Sugar High Friday hosted by Food Blogga and created by The Domestic Goddess. The Sugar High Friday #45 theme was a berry dessert. I am sneaking in just under the wire on this one.
And it trying to find all the appropriate links to put in this post, I came across Key Ingredient’s Cooks Kitchen blog event which also happened to be a berry-inspired recipe.
Blueberry Cheesecake Cupcakes
Blueberry Cheesecake Cupcakes
Source: me
Ingredients:
- 1 1/2 cups blueberries, divided
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon plus 1/8 teaspoon salt
- 3/4 cup sugar, divided
- 1/3 cup vegetable oil
- 2 large eggs, divided
- 1 teaspoon vanilla extract
- 5-6 drops blue food coloring, optional
- 3/4 cup water
- 2 3-oz. packages cream cheese, softened
Directions:
Preheat oven to 350°F. Grease or paper-line 16 muffin cups.
Using a blender or food processor, puree 1/2 cup blueberries. Set aside. Combine flour, baking soda, and 1/2 teaspoon salt in small bowl. Beat 1/2 cup sugar, oil, 1 egg, vanilla extract and blue food coloring in large mixing bowl until blended. Beat in pureed blueberries; gradually beat in flour mixture alternately with water (batter will be thin).
Beat cream cheese, 1/4 cup sugar, 1 egg and 1/8 teaspoon salt in small mixer bowl until creamy. Stir in 1 cup blueberries.
Spoon batter into prepared muffin cups, filling 1/2 full. Spoon filling by rounded tablespoon over batter. Spoon remaining batter over filling. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Yield: 16 cupcakes
Before Going in the Oven
Cherry Buttercream Frosting
Source: me
Ingredients:
- 3 cups confectioner’s sugar
- 1/3 cup butter, softened
- 1 to 3 tablespoons marischino cherry juice
Directions:
Mix confectioner’s sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in 1 tablespoon marischino cherry juice. Gradually beat in enough of remaining marischino cherry juice to make frostinig smooth and spreadable. If frosting is too thick, add more marischono cherry juice, a few drops at a time. If frosting becomes too thin, beat in a small amount of confectioner’s sugar.
Yield: enough for 16 cupcakes