Deceptively Delicious Blueberry Cheesecake Cupcakes Food

DECEPTIVELY DELICIOUS BLUEBERRY CHEESECAKE CUPCAKES

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.

CHEESECAKE CUPCAKES WITH BLUEBERRIES

Steps:

• Heat oven to 325 degrees.Line 12 muffin cups with foil liners.
• Place a cookie in bottom of each liner; trim cookies to fit if necessary.Beat together cream cheese and sugar on med.
• speed in large bowl until smooth.
• Add eggs, beating just until blended.
• Beat in sour cream, vanilla and lemon rind.
• On low speed, beat in flour.
• Stir in blueberries.
• Spoon batter into cups, dividing equally.Bake for 35-40 min., until cakes are set. Cool cakes in pan on rack for 20 min.
• Remove cakes to rack to cool.
• Refrigerate. - - - - - - - - - - - - - - - - - -

DECEPTIVELY DELICIOUS ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 350. Line muffin cups with cupcake papers.
• In your mixer bowl, combine the egg whites, cream of tarter, and salt. Beat until the egg whites double in volume and form stiff peaks. (about 4 to 5 minutes).
• Add the flour, sugar, squash, extract and zest. Use a rubber spatula and fold gently to combine with the egg whites.
• Divide the batter among the cupcake tins. Bake until the tops of the cupcakes are lightly brown and spring back to the touch, about 18 to 20 minutes.
• Cool on a rack and then frost.

PUMPKIN CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350, and line a 12 cup muffin tin with baking liners.
• Using an electric mixer, beat cream cheese with powdered sugar for 3 minutes. Beat in egg white and 1/2 tsp vanilla, mix well.
• In a seperate bowl whisk flour, pumpkin pie spice, baking powder and salt.
• In another bowl beat together pumpkin puree, 2 eggs, granulated sugar, oil and 1 tsp vanilla. Whisk in the flour mixture.
• Layer some of the batter in the bottom of the baking cups, then a layer of the cream cheese mixture, then top with another layer of pumpkin miture.
• Bake at 350 for 25 minutes, until the tops are springy. The original recipe calls for icing- but I think they're delightful as is!

BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350. Insert liners into a medium cupcake pan.
• With an electric mixer on medium speed, cream the butter and sugar in a large bowl until fluffy, about 3-5 minute Add the eggs to the creamed mixture and beat well.
• In a separate bowl sift together the flour, baking powder and salt.
• Beat portions of the dry ingredients into the creamed mixture alternating with the milk. Mix for 3 minute With a spatula, fold in the vanilla and blueberries.
• Fill cupcake liners one-half to three-quarters full with batter. Bake 20-25 minute.

LOW CARB CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 300 degrees.
• Beat together until smooth; cream cheese, splenda, vanilla and eggs.
• Fill foil baking cup 2/3 full, bake for 35 minutes.
• Remove from oven, let stand for 5 minutes.
• Mix sour cream, splenda and vanilla.
• Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
• Remove from oven and cool then add a teaspoon of the jam.
• Enjoy.

BLUEBERRY CRISP CUPCAKES

Steps:

• Set oven to 350 degrees F.
• Lighty grease 30 regular-size muffin tins or line with paper muffin liners.
• For the cupcake, in a bowl combine flour, baking powder and salt; set aside.
• In another bowl beat sugar with softened butter and almond extract until fluffy using an electric mixer (about 3 minutes).
• Add in milk; beat until combined.
• Gradually beat in the flour mixture; beat at medium speed for 2 minutes.
• Add in egg whites; beat at medium speed for 1 minute.
• Spoon/divide the batter between the prepared muffin tins about half full.
• Spoon the blueberries over the batter.
• Bake for 10 minutes.
• Meanwhile for the streusel, in a bowl combine 1/3 cup flour, oats, brown sugar and cinnamon; mix well.
• Using a pastry blender or fingers cut in a 1/4 cup softened butter until the mixture resembles coarse crumbs; stir in chopped nuts.
• After 10 minutes of baking time, remove the cupcakes from the oven; sprinkle the batter over each cupcake.
• Return to over and bake another 18-20 minutes or until golden brown and a toothpick inserted in middle comes out clean.
• Cool in muffin tins for 10 minutes.
• Remove cupcakes to wire racks to cool completely.