Blueberry Cheesecake Cupcakes

In a pot over medium heat, combine the wild blueberries, granulated sugar, brown sugar, and lemon juice. Cover & let the blueberries defrost & the sugar melt while stirring occasionally.
400 grams frozen wild blueberries, 100 grams granulated sugar, 100 grams light brown sugar, 2 tablespoons lemon juice
Separately, stir together the cornstarch & water. Once the blueberry juices have released and the mixture is boiling, add the cornstarch mixture and stir to combine. Let simmer for 20-30 minutes until thickened.
1 tablespoon + 1 teaspoon cornstarch, 1 tablespoon water
This usually yields around 250 mL of jam. Let cool.

Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
Mix together the graham cracker crumbs, sugar, and salt. Stir in the melted butter until the mixture resembles wet sand.
150 grams graham cracker crumbs, 50 grams granulated sugar, 1 pinch of salt, 57 grams unsalted butter
Spread the mixture onto the baking sheet. Bake for 10-12 minutes until golden and aromatic.

Preheat oven to 350F and fill a cupcake tin with liners. Set aside.
Whisk together the cake flour, baking soda, baking powder, salt, and milk powder. Set aside.
192 grams cake flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon fine sea salt, 1 tablespoon milk powder
Separately, beat together the unsalted butter, oil, and sugar until combined & fluffy.
57 grams unsalted butter, 50 grams vegetable oil, 150 grams granulated sugar
Add the eggs & vanilla and mix well, then add the dry ingredients and beat until almost combined.
2 eggs, 1 tablespoon vanilla bean paste or vanilla extract
Once almost mixed in, add the sour cream and mix until almost combined. Then, stream in the milk & beat until a smooth batter forms.
80 grams whole milk, 120 grams sour cream or yogurt
Fill each cupcake liner about half way. Bake for 13-15 minutes until risen and fluffy - a toothpick inserted into the center should come out clean or with a few moist crumbs.

While the cupcakes cool, make the cream cheese buttercream. Beat the butter & cream cheese on medium speed until combined & smooth. Add half of the powdered sugar and beat on low-medium speed until combined. Then add the salt, vanilla, and the other half of the powdered sugar and beat until combined.
226 grams unsalted butter, 8 oz full-fat cream cheese, 360 grams powdered sugar, 1 pinch of salt, ½ tablespoon vanilla bean paste or extract
Use a small knife or cupcake corer to remove the center of each cupcake, going about ½ of the way down.
Spoon the blueberry filling into each cupcake, just enough to reach the top of the cavity.
Sprinkle the graham cracker crumble over the blueberry filling. It adds a toasty crunch and helps hold the frosting in place.
Pipe the frosting onto each cupcake, then top with a little more graham cracker crumble and a spoonful of blueberry compote for a final touch.