Ingredients
Equipment
Method
- Preheat your oven to 350F (175C) and line a muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well and press into the base of each muffin liner.
- Sprinkle fresh blueberries and white chocolate chips on top of each crust.
- In a large bowl, beat cream cheese, granulated sugar, eggs, and vanilla extract until creamy and smooth.
- Pour the batter over the blueberries and chocolate in the muffin cups, dividing it evenly.
- Bake for 22-25 minutes or until centers are set and cool on a wire rack.
- Whisk together sour cream, powdered sugar, and vanilla extract until smooth.
- Spread the sour cream topping over each cooled cupcake and garnish with blueberries and white chocolate shavings. Refrigerate for at least 2 hours before serving.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 2mgCalcium: 45mgIron: 0.5mg
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
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