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Blueberry Cheesecake Cupcakes with Cream Cheese Swirl

Blueberry Cheesecake Cupcakes with Cream Cheese Swirl

serving size icon
Serves 12


  • 150g Cream Cheese
  • ½ c, plus 2 tbsp Caster Sugar
  • 2 Large Eggs, at room temperature
  • 1 ½ tsp Lemon Zest, finely grated
  • 1 c Self Raising Flour
  • 2 tbsp Milk, warmed for 10 seconds
  • ¾ c Blueberries, fresh or frozen
  • 1 ½ c Icing Sugar, sifted
  • 150g Butter, softened


Preheat the oven to 180°C. Line a 12-hole muffin pan (or 36 mini muffin pans) with paper cases.

Place 100g butter, 50g cream cheese, caster sugar, eggs, 1tsp zest and flour into a food processor.

Process for about 10-15 seconds. Scrape down the sides of the bowl and process again briefly.

Pour in the warmed milk and pulse until combined.

Spoon the mixture evenly into the prepared pans.

Scatter over the blueberries.

Bake for 17 minutes (10 minutes for the minis) or until a skewer inserted into the centre comes out clean.

To make the icing, cream 50g butter and 100g cream cheese with an electric mixer until light and fluffy, about 2-3 minutes.

Using a low speed, mix in 1 1/2 cups icing sugar and 1/2 tsp zest.

Pipe or swirl the icing onto the cooled cupcakes.

This recipe was sent in by The Foodtown Magazine of Gourment Food Publishing Issue 37 Oct/Nov2007.


Qty Price
Countdown Caster Sugar $1.40 ea
$1.40 ea
Orchard Gold Frozen Blueberries Supreme $6.00 ea
$6.00 ea
Philadelphia Cream Cheese Original Block $4.00 ea was $4.60
$4.00 ea was $4.60
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock


Qty Price
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Countdown Self Raising Flour White $2.19 ea
$2.19 ea
Countdown Milk Standard $2.35 ea
$2.35 ea
Chelsea Icing Sugar $1.70 ea club price $1.99 non club member
$1.70 ea club price $1.99 non club member
Countdown Butter Salted $5.40 ea
$5.40 ea