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Blueberry Lime Cheesecake Cupcakes

These cupcakes are a perfect combination of creamy cheesecake, zesty lime, and juicy blueberries, all tucked into a delicate cupcake. A sweet treat to brighten your day!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 cup granulated sugar Used in both cupcake batter and cheesecake filling.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 tablespoon lime zest
  • 1 cup fresh blueberries Can substitute with frozen blueberries.
For the Cheesecake Filling
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lime juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
  4. Mix in the eggs, vanilla extract, and milk. Stir in the lime zest.
  5. Gradually add the dry ingredients to the wet mixture until just combined. Gently fold in the blueberries.
  6. In a separate bowl, mix softened cream cheese, sugar, egg, vanilla extract, and lime juice until smooth.
Assembly
  1. Fill each cupcake liner about two-thirds full with the cupcake batter.
  2. Add a spoonful of cheesecake filling on top of each.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  2. Let them cool in the tin for about 10 minutes before transferring to a wire rack.

Notes

Store in an airtight container in the fridge for 3-5 days. Feel free to experiment by adding spices like cinnamon or nutmeg to the cream cheese filling.