Blueberry Cheesecake Cupcakes
- Yield: Makes 24 cupcakes.
- Prep 30 mins
- Cool 1 hr
- Bake 20 mins to 25 mins
Graham cracker crumbs, cream cheese and blueberry pie filling turn yellow cake mix into a whimsical twist on a favorite dessert. The idea comes from Designer Desserts Bakery in Valparaiso, Indiana.
Ingredients
-
1
package
2-layer-size yellow cake mix
-
1
4-serving-size package
cheesecake instant pudding and pie filling mix
-
3
eggs
-
1
cup
water
-
1/4
cup
vegetable oil
-
1/2
8 -
ounce package
cream cheese, cut into small pieces and softened
-
2/3
cup
fresh or frozen blueberries, lightly mashed
-
1/2
cup
graham cracker crumbs
-
2
4-serving-size packages
cheesecake instant pudding and pie filling mix
-
2
cups
whipping cream
-
1
cup
milk
-
Graham cracker crumbs
-
1
cup
blueberry pie filling, blueberry preserves or blueberry spreadable fruit
Blueberry Cheesecake Frosting
Directions
- Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
- In a large bowl, beat cake mix, the one package of pudding mix, eggs, water and oil with an electric mixer on low speed until combined. Beat on medium to high speed for 2 minutes more (batter will be thick). Fold cream cheese pieces and blueberries into the batter.
- Divide batter among muffin cups, filling cups two-thirds full with batter. Use the back of a spoon to smooth out batter in cups. Sprinkle with the 1/2 cup graham cracker crumbs.
- Bake in a 350 degrees F oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Blueberry Cheesecake Frosting In a medium mixing bowl, whisk together the two packages of instant pudding mix, whipping cream and milk until the mixture is thickened.
- Spread or pipe frosting over cupcakes. Use the back of a spoon to make a shallow depression in the center of the frosting, sprinkle with additional graham cracker crumbs, then spoon a rounded teaspoon of blueberry pie filling into each depression. Serve immediately or chill for up to 3 days in an airtight container.
Nutrition Facts
(Blueberry Cheesecake Cupcakes )
Mark as Free Exchange () 0, vit. C (mg) 1, Fat, total (g) 15, Thiamin (mg) 0, chol. (mg) 57, calcium (mg) 81, pro. (g) 3, cal. (kcal) 266, vit. A (IU) 389, iron (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 4, Folate (µg) 8, Polyunsaturated fat (g) 3, sat. fat (g) 7, Riboflavin (mg) 0, carb. (g) 30, Niacin (mg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 370, Potassium (mg) 79, sugar (g) 6