Blueberry Cheesecake Cupcakes

Easy to make in 5 easy steps and they are very good.

Ingredients

FILLING

4 ounces reduced-fat or nonfat cream cheese
1/3 cup confectioners’ sugar
1/2 cup yellow squash, pureed
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
Instructions

1. Preheat the oven to 350 F. Prepare a 12-cup muffin tin with cooking spray 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, combine the sugar, milk, blueberry and spinach purees, and oil in a large bowl or the 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 onto 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.

8 Responses to “Blueberry Cheesecake Cupcakes”

    • Hmmm, While I look into why they won;t display properly… here they are:

      FILLING
      4 ounces reduced-fat or nonfat cream cheese
      1/3 cup confectioners’ sugar
      1/2 cup yellow squash, pureed
      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. @becastle: I’m not Leanne but I thought of chiming my opinion in…Spinach really doesn’t have an overpowering taste IMO (albeit lending an unsightly non-traditional cake color to your batter, but with the blueberry puree also added in, I guess it would make it more like a dark colored batter that can be mistaken for dark choc?), so I guess Leanne just want to add something healthy into the recipe. I guess you can pretty much sub the spinach puree with some other chockful of vitamins type of puree that you like.
    Probably you can sub with other berries puree or pumpkin or squash. JMO.

    • This actually isn’t my recipe. In the process of updating it I had a glitch that removed the OP’s name. I’m working on the back end to correct it. But I can comment that the spinach would add some hidden nutrients and also some moisture. You could substitute additional fruit puree. A few years ago I made some spinach lime cupcakes and you can’t even taste the spinach in them.

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