Blueberry Cheesecake Cupcakes with Cream Cheese Swirl

Blueberry Cheesecake Cupcakes with Cream Cheese Swirl Ingredients:
150g Cream Cheese
½ c, plus 2 tbsp Caster Sugar
1 ½ tsp Lemon Zest, finely grated
¾ c Blueberries, fresh or frozen
150g Butter, softened
2 Large Eggs, at room temperature
1 c Self Raising Flour
2 tbsp Milk, warmed for 10 seconds
1 ½ c Icing Sugar, sifted

Directions:
Preheat the oven to 180°C. Line a 12-hole muffin pan (or 36 mini muffin pans) with paper cases.

Place 100g butter, 50g cream cheese, caster sugar, eggs, 1tsp zest and flour into a food processor.
Process for about 10-15 seconds. Scrape down the sides of the bowl and process again briefly.

Pour in the warmed milk and pulse until combined.

Spoon the mixture evenly into the prepared pans.

Scatter over the blueberries.

Bake for 17 minutes (10 minutes for the minis) or until a skewer inserted into the centre comes out clean.

To make the icing, cream 50g butter and 100g cream cheese with an electric mixer until light and fluffy, about 2-3 minutes.
Using a low speed, mix in 1 1/2 cups icing sugar and 1/2 tsp zest.

Pipe or swirl the icing onto the cooled cupcakes.