Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3

In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the blueberries and white chocolate chips.

Step 5

In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract for the cheesecake filling until smooth.

Step 6

Fill each cupcake liner with a tablespoon of cupcake batter, followed by a tablespoon of cheesecake filling, and top with more cupcake batter until about 3/4 full.

Step 7

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Step 8

For the blueberry sauce, combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the berries burst and the sauce thickens, about 5-7 minutes. Let it cool.

Step 9

For the frosting, beat the butter and cream cheese until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth.

Step 10

Frost the cooled cupcakes with the cream cheese frosting, drizzle with blueberry sauce, and garnish with fresh blueberries and mint leaves.