DECEPTIVELY DELICIOUS BLUEBERRY CHEESECAKE CUPCAKES
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
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
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Saboor Saboor
[email protected]The blueberry cheesecake cupcakes were a bit too sweet for my taste.
Kirabo Costence
[email protected]These cupcakes were the perfect size for a party.
basiik
[email protected]I'm not a fan of blueberries, but I still liked these cupcakes.
Royal Mahamud
[email protected]I would definitely make these cupcakes again.
Hector Rodriguez
[email protected]Overall, I thought these cupcakes were pretty good.
Srinivas Pala
[email protected]The blueberry cheesecake cupcakes were a bit too dry for my taste.
Abdulnasir Bushra
[email protected]I thought the blueberry cheesecake cupcakes were just okay.
EZRAL Shimon Benjimen Lazarus “AIR” X
[email protected]These cupcakes were a bit too sweet for my taste, but I still enjoyed them.
Natalie Gwizo
[email protected]I would highly recommend these blueberry cheesecake cupcakes to anyone.
MuhammadRabnawaz MuhammadRabnawaz
[email protected]These cupcakes were so delicious that I ate them all in one sitting.
Ryuzaki
[email protected]The cheesecake filling was too runny.
Khalil Kalati
[email protected]These cupcakes were the perfect size for a party.
Youssef Quorsane
[email protected]I'm not a fan of blueberries, but I still liked these cupcakes.
Bods Sdob
[email protected]These cupcakes were a disappointment.
Augustus Kilburg
[email protected]I would definitely make these cupcakes again.
Herb
[email protected]Overall, I thought these cupcakes were pretty good. They were easy to make and tasted great.
NaRashaey Blanton
[email protected]The blueberry cheesecake cupcakes were a bit dry, but the cream cheese frosting was delicious.
jlopez YaWcV8ku
[email protected]These cupcakes were a bit too sweet for my taste, but they were still very good.
Bc Bijay
[email protected]I love the combination of blueberries and cheesecake in these cupcakes. They're the perfect treat for any occasion.
Trina Truewell
[email protected]These blueberry cheesecake cupcakes were a hit at my party! They were so easy to make and the cheesecake filling was creamy and delicious.