Description
These Blueberry Lime Cheesecake Cupcakes combine soft vanilla cupcakes with a creamy lime-infused cheesecake center and a glossy blueberry compote topping. They’re zesty, sweet, and indulgently creamy—perfect for parties or an anytime treat.
Ingredients
Cupcake Batter:
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
Cheesecake Filling:
- 6 oz cream cheese (softened)
- 1/3 cup powdered sugar
- 1 tsp lime zest
- 1 tbsp lime juice
Blueberry Compote:
- 1 cup fresh or frozen blueberries
- 1 tbsp lime juice
- 1 tbsp sugar
- 1 tsp cornstarch
Toppings (Optional):
- Fresh blueberries
- Mint leaves
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- Make the cheesecake filling: Beat cream cheese with powdered sugar, lime zest, and lime juice until smooth. Chill.
- Cream butter and sugar until fluffy. Beat in eggs and vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet, alternating with milk. Mix gently until combined.
- Fill liners 1/3 full with batter. Add 1 tsp cheesecake filling in the center. Top with more batter until 3/4 full.
- Bake for 18–22 minutes or until edges test clean. Cool completely.
- Make blueberry compote: Heat blueberries, lime juice, sugar, and cornstarch over medium heat until thickened. Cool.
- Spoon compote over cooled cupcakes. Garnish with fresh berries and mint.
- Prep Time: 20 minutes
- Cook Time: 20 minutes