Filled Blueberry Lemon Cheesecake Cupcake Recipe | Cupcake Jemma

Nothing says Summer like these Blueberry Cheesecake Cupcakes - creamy Mascarpone Icing, zesty Lemon Sponge, tangy Blueberry Goo Filling and of course the BASE BASE BASE the Buttery Biscuit Base! Sally and Dane are on hand at C&D Soho to take you through every step of this awesome cupcake recipe, and of course we'll have them in store every day this week so if you're in the area be sure to pop in and say hi!

We love turning desserts into cupcake form so let us know what your fave dessert or pudding or sweet is and we will see what we can come up with.

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We hope you love this video and have a fab time baking the Blueberry Cheesecake Cupcakes. Let us know how you get on and of course keep sharing your photos with us over on Instagram using the tag #cupcakejemma

Happy Baking!
xxx

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For 12 Cupcakes
Preheat Oven to 170C (fan assisted)

For the Buttery Biscuit Base
175g Crushed Biscuits (digestives or something plain)
60g Melted Butter
Approx 1 tbsp Golden Syrup (or Honey)

For the Lemon Sponge
125g Soft Unsalted Butter
125g Caster Sugar
125g Self Raising Flour
1/4 tsp Bicarbonate of Soda
Zest of 2 Lemon
2 Eggs
1 tbsp Lemon Juice
1 tbsp Whole Milk

For the Blueberry Goo
300g Blueberries (fresh or frozen)
100g Caster Sugar

For the Mascarpone Cream Cheese Icing
120g Mascarpone
75g Soft Unsalted Butter
420g Icing Sugar

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