Cake Central › Recipes › blueberry cheesecake cupcakes

blueberry cheesecake cupcakes

easy to make, in 5 easy steps. they are very good


  • FILLING 4 unces reduced-fat or nonfat cream cheese 1/3 cup confectioners' sugar 1/2 cup yellow squash puree 1 large egg white 1/8 teaspoon salt CUPCAKE BATTER 1 cup granulated sugar 1/2 cup nonfat (skim) milk 1/2 cup blueberry puree 1/2 cup spinach puree 1/4 cup canola or vegetable oil 1 cup all-purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt


1. preheat the oven to 350. a 12-cup muffin tin with cooking spary or line with paper baking cups. 2. For filling, beat the cream cheese, sugar, squash puree, egg white, and salt in bowl until smooth; set aside 3. For the batter, combite the sugar, milk, blueberry and spinach purees, and oil in a large bowl r he bowl of an electric mixer and until smooth. add flour, baking soda, and salt, and mix until just combined. 4. Using about half the total amount of batter, fill each muffin cup about one-third full. Drop a tablespoonful of the filling on top of each, and cover with the rest of batter. bake until the tops of the cupcakes are lighty browned and spring back to the touch, 20 to 25 minutes. Turn the cupcakes out nto a rack to cool. 5. store in an airtight container at room temperature for up to 2 days, or wrap indivdually and freeze for up to 1 month

Comments (1)

Can I omit the spinach and squash? Would it mess them up or is it matter of preference?
Cake Central › Recipes › blueberry cheesecake cupcakes