Blueberry Cheesecake Cupcakes

      Blueberry Cheesecake Cupcakes

1 1/2 sticks room temperature butter

1 cup granulated sugar

3 eggs

1 1/4 cup blueberry compote (see below) 

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

2/4 cup milk

1/4 cup sour cream  

Blueberry compote:

2 cups fresh blueberry a

1/4 cup sugar 

2 tbs cornstarch

 Cook on medium heat for about 10 minutes until the blueberry are popping and turn into a thick smooth compote. 

  For the cupcakes, cream the butter and sugar until light and fluffy, add the eggs, one at a time, until fully combined. Sift together the dry ingredients, add alternately with the milk, and the sour cream. Mix until combined. Add the compote and mix until just combined evenly throughout the batter. Preheat an oven to 350, line cupcake tins with liners and evenly distribute the batter. Bake for 12 to 15 minutes, until a toothpick comes out clean. 

Chessecake Filling

8 oz cream cheese

1 cup granulated sugar 

2 cups fresh whipped cream

 Whip the cream cheese and sugar until smooth. Fold in the whipped cream. Put the filling, in a piping bag with a filler tip attachment. That was easy! 

To fill the cupcakes, let them cool then poke the filler tip in the middle of the cupcake and squeeze for a few seconds until the cupcake is filled. Don't overfill or the cupcake will crack in half. 

Blueberry Cream Cheese Buttercream: 

4 oz cream cheese

1 stick room tempature butter

1/2 cup cooled blueberry compote

2 cups powdered sugar

2 tbs heavy cream

 Whip the cream cheese and butter until smooth. Add the rest of the ingredients and whip until light and fluffy. 

 Frost the filled cupcakes with the buttercream. I then topped mine with an extra swirl of blueberry compote. Beware, these are rich and cheesecakey and may put you into some sort of a coma! Enjoy!