Another great cupcake recipe with blueberries and cheesecake!
- 1 cup sugar
- 1/2 cup milk
- 1/2 cup blueberry puree
- 1/2 cup spinach puree
- 1/4 cup vegetable oil
- 1 cup flour
1 1/2 tsp. baking soda
- 1/4 tsp. salt
- ½ cup (4 oz.) cream cheese, room temperature
- 1/3 cup icing sugar
- 1/2 cup yellow squash puree
- 1 egg white
- 1/8 tsp. salt
Heat oven to 350 degrees F. Lightly coat 12 cupcake cups with nonstick cooking spray or use paper cupcake liners. Combine sugar, milk, blueberry and spinach purees, and oil in a large bowl and mix with an electric mixer until smooth. Add flour, baking soda, and salt, and mix until just combined. Using half the batter, fill each muffin cup about one-third full. Drop a tablespoonful of the filling on top and cover with the rest of batter. Bake for 20-25 minutes, until the tops of the cupcakes are lightly browned and spring back to the touch. Turn the cupcakes onto a rack to cool before filling.
For filling: Beat the cream cheese, sugar, squash puree, egg white, and salt in bowl until smooth. Frost the cooled cupcakes.
Note: To make blueberry purée: Purée blueberries and strain mixture. For spinach purée, boil spinach, drain and purée. For yellow squash purée: boil squash until tender when pierced with a fork, drain water out, and purée.
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