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Blueberry Lime Cheesecake Cupcakes

Delightful mini cupcakes that blend creamy cheesecake with fresh blueberries and zesty lime, topped with silky cream cheese frosting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cupcake base
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lime zest
  • 2 tablespoons lime juice
For the cheesecake filling
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries plus more for garnish
For the frosting
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lime juice
  • a pinch lime zest for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then mix in vanilla extract, lime zest, and lime juice.
  5. Gradually incorporate the dry mixture into the wet batter until just combined, avoiding overmixing.
  6. Evenly distribute the batter among the cupcake liners, filling each about halfway.
Cheesecake Filling
  1. In another bowl, beat the softened cream cheese until smooth.
  2. Add powdered sugar, egg, and vanilla extract, mixing thoroughly.
  3. Fold in the fresh blueberries.
  4. Add a dollop of the cheesecake mixture on top of each cupcake, filling it to just below the rim.
Baking
  1. Place in the preheated oven and bake for about 18-20 minutes or until the tops are slightly golden and a toothpick comes out clean.
  2. Allow cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. Beat together softened cream cheese, butter, powdered sugar, vanilla extract, and lime juice until smooth and creamy.
  2. Once cooled, frost the cupcakes generously with your cream cheese frosting and garnish with additional blueberries and a sprinkle of lime zest.

Notes

If using leftovers, store in an airtight container in the refrigerator for up to a week. For longer storage, consider freezing them without frosting for up to three months.