Description
A delightful combination of creamy cheesecake, tangy lime, and sweet blueberries—all packed into perfectly portioned cupcakes. These Blueberry Lime Cheesecake Cupcakes offer a burst of flavor with every bite and are a showstopper for any gathering or personal indulgence.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lime
- 8 oz full-fat cream cheese (room temperature)
- 2 tbsp lime juice
- 1/4 cup powdered sugar (for glaze)
- 1/2 cup fresh or frozen blueberries (plus extra for topping)
- 1 tsp cornstarch
- 1 tbsp water (for blueberry topping)
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light. Add eggs one at a time. Mix in vanilla and lime zest.
- In a separate bowl, beat cream cheese until smooth. Mix in 2 tbsp sugar, 1/2 tsp vanilla, and lime juice until creamy.
- Spoon 1 tbsp of cupcake batter into each liner, then add 1 tsp of cheesecake mixture. Cover with another tbsp of batter. Drop a few blueberries into each.
- Bake for 20–22 minutes, until tops are golden and cake springs back. Cool completely.
- For the topping: Heat 1/2 cup blueberries with 1 tsp cornstarch, 1 tbsp water, and 1 tsp sugar in a saucepan. Simmer until thickened. Cool.
- For glaze: Mix powdered sugar with 2 tsp lime juice until pourable.
- Once cupcakes are cool, top with blueberry compote and drizzle with lime glaze.
- Prep Time: 20 minutes
- Cook Time: 22 minutes