Description
Delicious gluten-free blueberry vanilla cheesecake cupcakes that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups gluten-free flour blend
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk gluten-free flour, almond flour, baking powder, and salt.
- Beat butter and sugar until creamy. Add eggs one at a time, then vanilla.
- Alternate adding flour mixture and milk, mixing until smooth.
- Fold in blueberries. Divide batter evenly among cupcake liners.
- Bake for 20-22 minutes or until a toothpick comes out clean. Cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Pipe onto cooled cupcakes.
Notes
- Store refrigerated for up to 3 days.
- For a dairy-free version, use plant-based butter and cream cheese.
- Fresh blueberries work best, but frozen can be used if thawed and drained.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: gluten free cupcakes, blueberry cheesecake, vanilla cupcakes, easy dessert