Deceptively Delicious Blueberry Cheesecake Cupcakes Recipes

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TOODEE FRUITY-BLUEBERRY CHEESECAKE CUPCAKES



Toodee Fruity-Blueberry Cheesecake Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 12 cupcakes

Number Of Ingredients 26

1/2 cup graham cracker crumbs
1 1/2 ounces melted butter
1 1/2 tablespoons sugar
4 ounces cream cheese, at room temperature
1/4 cup sugar
Dash salt
1/2 egg
1/2 cup fresh blueberries
6 1/2 ounces all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
4 ounces (1 stick) unsalted butter, at room temperature
11 1/2 ounces sugar
3 eggs
4 ounces sour cream
1 1/2 teaspoons vanilla extract
2 ounces white fondant
1 ounce black fondant
Beaten egg white
Lightened Cream Cheese Frosting, recipe follows
8 ounces cream cheese, at room temperature
2 ounces (1/2 stick) butter, at room temperature
3 ounces confectioners' sugar
Blue food coloring, as needed
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract

Steps:

  • For the graham cracker crust: Preheat the oven to 350 degrees for 15 minutes. Line a cupcake pan with 12 liners.
  • Toss the graham cracker crumbs, melted butter and sugar together and place a heaping teaspoon in the bottom of each of the 12 cupcake liners in the pan. Tap down with the bottom of a whisk to make a hard flat surface in the bottom of the cupcake liner. Bake for 5 minutes.
  • For the cheesecake batter: In a medium mixing bowl, cream together the cream cheese, sugar and salt. When all the lumps are gone, add the egg and mix to fully incorporate. Fold in the blueberries using a rubber spatula and set aside.
  • For the pound cake batter: Sift together the flour, salt and baking soda, and set aside. Cream together the butter and sugar in a stand mixer until light and fluffy. Add the eggs one at a time, scraping down the bowl between additions. Alternately add the sour cream and dry ingredients in three batches ending with the dry. Add the vanilla extract and mix to fully incorporate.
  • To assemble: Fill the baking cups with the graham cracker crust about halfway with the pound cake batter. With a teaspoon make a well in the middle of the batter. Spoon about a teaspoon of the cheesecake batter into the well. Bake until the top of the cupcake begins to turn brown and the cake portion feels firm to the finger, 20 to 25 minutes. Remove and cool completely.
  • For the decorations: Roll out both fondants to 1/8-inch thick. Cut large ovals from the white fondant and small circles (pupils) from the black fondant. Affix the pupils to the eyes with the egg white. Make 24 fondant eyes, 2 per cupcake.
  • With a round pastry tip, using a circular motion, frost the cupcakes with the Lightened Cream Cheese Frosting. Affix the eyes in the center of the cupcake.
  • Cream together the cream cheese and butter, stopping to scrape down the bowl and ensure there are no lumps. Add the confectioners' sugar and blue food coloring and mix to fully incorporate. Set aside. Whip the heavy whipping cream and vanilla extract until whipped cream is formed. Fold the whipped cream into the cream cheese mixture. Put mixture into a pastry bag affixed with a round tip.

DECEPTIVELY DELICIOUS BLUEBERRY CHEESECAKE CUPCAKES



Deceptively Delicious Blueberry Cheesecake Cupcakes image

These are from Jessica Seinfeld's book. I have not tried these yet, but they are next on my list. They pack a nutritional punch with yellow (winter) squash, blueberries, and spinach. To make the squash and spinach purees, pre-cook the veggies. The key is to puree them (in the food processor) until absolutely smooth and creamy. If you use "sneaky chef", you need 1 cup of "purple puree." When I make this, I will try it with a blend of whole wheat flour and update as appropriate.

Provided by gourmetmomma

Categories     Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 13

4 ounces fat free cream cheese or 4 ounces reduced-fat cream cheese
1/3 cup powdered sugar
1/2 cup pureed winter squash
1 large egg white
1/8 teaspoon salt
1 cup granulated sugar
1/2 cup skim milk
1/2 cup blueberries, puree
1/2 cup spinach, puree
1/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt

Steps:

  • Preheat oven to 350. Prepare your muffin tins with nonstick spray or liners.
  • For the filling, beat the cream cheese, sugar, squash puree, egg white, and salt in a bowl until smooth. Set aside.
  • For the batter, combine the sugar, milke, blueberry and spinach purees, and oil in your mixer bowl. Beat until smooth. Add the flour, baking soda, and salt and mix until just combined.
  • Fill each muffin cup about 1/3 full with the batter. Then add a tablespoon of the filling. Then fill the rest of the way with batter.
  • Bake until the tops are lightly browned and spring back to touch, 20 to 25 minutes. Turn the cupcakes out onto a wire rack to cool.
  • Store in an airtight container at room temperature for up to 2 days, or freeze up to a month.

Nutrition Facts : Calories 175.6, Fat 4.8, SaturatedFat 0.7, Cholesterol 1, Sodium 293.6, Carbohydrate 30.4, Fiber 0.5, Sugar 20.7, Protein 3.3

CHEESECAKE CUPCAKES WITH BLUEBERRIES



Cheesecake Cupcakes with Blueberries image

Make and share this Cheesecake Cupcakes with Blueberries recipe from Food.com.

Provided by Nancy Van Ess

Categories     Cheesecake

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

12 sugar cookies
8 ounces cream cheese, room temperature
1 cup sugar
2 eggs
1/2 cup sour cream
1/2 teaspoon vanilla
1/2 teaspoon lemon, rind of, grated
3 tablespoons flour
1 cup blueberries

Steps:

  • Heat oven to 325 degrees.Line 12 muffin cups with foil liners.
  • Place a cookie in bottom of each liner; trim cookies to fit if necessary.Beat together cream cheese and sugar on med.
  • speed in large bowl until smooth.
  • Add eggs, beating just until blended.
  • Beat in sour cream, vanilla and lemon rind.
  • On low speed, beat in flour.
  • Stir in blueberries.
  • Spoon batter into cups, dividing equally.Bake for 35-40 min., until cakes are set. Cool cakes in pan on rack for 20 min.
  • Remove cakes to rack to cool.
  • Refrigerate. - - - - - - - - - - - - - - - - - -

Nutrition Facts : Calories 249.5, Fat 12.7, SaturatedFat 6.5, Cholesterol 67.9, Sodium 126.4, Carbohydrate 31.1, Fiber 0.5, Sugar 23.7, Protein 3.8

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