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Blackberry Lime Cheesecake Cupcakes

Delightful cupcakes featuring a creamy cheesecake layer with vibrant blackberry and lime flavors, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened Ensure it's at room temperature.
  • 2 large eggs Use room temperature.
  • 1 tsp vanilla extract Halal-friendly.
Cheesecake Filling
  • 8 oz cream cheese, softened Ensure it's at room temperature.
  • 1/2 cup powdered sugar
  • 1/2 cup sour cream Can substitute with Greek yogurt.
  • 1 juice of lime
  • 1 tsp zest of lime
Topping
  • 1 cup fresh blackberries
  • to taste Whipped cream for garnish Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and gradually add the flour until fully incorporated.
  4. Spoon the cupcake batter into the lined muffin tin, filling each cup about halfway.
  5. In a separate mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, sour cream, lime juice, and lime zest. Mix until fully combined and fluffy.
  6. Spoon the cheesecake filling over the cupcake batter in each liner, filling them to about 3/4 full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheesecake is set and a toothpick comes out clean.
  2. Once baked, remove from the oven and let cool.
  3. Top each cupcake with fresh blackberries and a dollop of whipped cream before serving.

Notes

For smoother batter and filling, ensure cream cheese and eggs are at room temperature. Don't overmix to maintain light texture. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.