𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
Graham cracker crumbs: 1 cup
Unsalted butter: 4 tbsp, melted
Sugar: 2 tbsp (for crust) + 1/2 cup (for filling)
Fresh blueberries: 1 cup
White chocolate chips: 1 cup
Cream cheese: 2 (8 oz)
packages, softened
Large eggs: 2
Vanilla extract: 1 tsp (for filling) + 1/2 tsp (for topping)
Sour cream: 1/2 cup
Powdered sugar: 2 tbsp
Additional blueberries and white chocolate shavings: For garnish
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻:
Step 1️⃣:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Step 2️⃣:
In a bowl, combine the graham cracker crumbs, melted butter, and 2 tbsp sugar. Press the mixture into the bottom of each muffin cup to form a crust.
Step 3️⃣:
Sprinkle a few fresh blueberries and white chocolate chips over each crust.
Step 4️⃣:
In a separate bowl, beat the softened cream cheese, 1/2 cup granulated sugar, eggs, and 1 tsp vanilla extract until smooth.
Step 5️⃣:
Divide the filling mixture evenly among the muffin cups, pouring it over the blueberries and white chocolate chips.
Step 6️⃣:
Bake the cupcakes for 22-25 minutes, or until the centers are set. Allow them to cool in the pan on a wire rack.
Step 7️⃣:
In a small bowl, mix the sour cream, powdered sugar, and 1/2 tsp vanilla extract until smooth. Spoon the mixture over the cooled cupcakes.
Step 8️⃣:
Garnish the cupcakes with additional blueberries and white chocolate shavings. Refrigerate the cupcakes for at least 2 hours before serving to allow them to set.