Ingredients
Scale
For the Cupcakes:
- 1 cup whole wheat flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 large egg
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz light cream cheese, softened
- ½ cup plain Greek yogurt
- ¼ cup maple syrup
- ½ cup white chocolate chips, melted
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- Stir in the maple syrup, coconut oil, egg, almond milk, and vanilla until just combined.
- Divide the batter evenly among the cupcake liners, filling each about one-third full.
- In another bowl, beat the cream cheese, Greek yogurt, maple syrup, and melted white chocolate until smooth.
- Fold in half of the blueberries.
- Spoon the cheesecake mixture over the cupcake batter.
- Top with the remaining blueberries.
- Bake for 22–25 minutes, or until the centers are set.
- Cool completely, then refrigerate for at least 2 hours before serving.
PREP TIME & NUTRITION :
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes (plus 2 hours chilling)
- Servings: 12
- Calories: 220
- Net Carbs: 20g
- Fats: 12g
- Protein: 6g