Go Back

Blueberry Lime Cheesecake Cupcakes

Indulge in these vibrant Blueberry Lime Cheesecake Cupcakes that perfectly balance the sweetness of blueberries with the tang of lime, topped with a creamy cheesecake filling and finished with a delightful frosting.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 2 hours
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcake Base
  • 1.5 cups 1 and 1/2 cups all-purpose flour
  • 1 teaspoon 1 teaspoon baking powder
  • 0.25 teaspoon 1/4 teaspoon baking soda
  • 0.25 teaspoon 1/4 teaspoon salt
  • 0.5 cups 1/2 cup unsalted butter, softened to room temperature
  • 0.75 cups 3/4 cup granulated white sugar
  • 2 large 2 large eggs, at room temperature
  • 0.33 cups 1/3 cup whole milk
  • 2 tablespoons 2 tablespoons fresh lime juice
  • 1 tablespoon 1 tablespoon lime zest (from about 2 limes)
  • 1 teaspoon 1 teaspoon pure vanilla extract
For the Cheesecake Filling
  • 8 ounces 8 ounces full-fat cream cheese, softened
  • 0.25 cups 1/4 cup granulated white sugar
  • 1 large 1 large egg
  • 1 teaspoon 1 teaspoon fresh lime juice
  • 0.5 teaspoon 1/2 teaspoon pure vanilla extract
For the Blueberry Topping
  • 1 cup 1 cup fresh or frozen blueberries
  • 2 tablespoons 2 tablespoons granulated sugar
  • 1 tablespoon 1 tablespoon fresh lime juice
  • 1 teaspoon 1 teaspoon cornstarch
  • 1 tablespoon 1 tablespoon cold water
For the Lime Cream Cheese Frosting
  • 4 ounces 4 ounces full-fat cream cheese, softened
  • 0.25 cups 1/4 cup unsalted butter, softened
  • 1.5 cups 1 and 1/2 cups powdered sugar, sifted
  • 1 tablespoon 1 tablespoon fresh lime juice
  • 1 teaspoon 1 teaspoon lime zest
  • 1 pinch Pinch of salt

Method
 

Make the Blueberry Topping
  1. Combine the blueberries, sugar, and lime juice in a small saucepan over medium heat. Stir gently.
  2. Cook until the blueberries soften and release their juices, approximately 4 to 5 minutes.
  3. Mix cornstarch and cold water in a small cup until smooth, then add to the saucepan, stirring constantly until thickened.
  4. Remove from heat, transfer to a bowl, cover with plastic wrap, and let cool.
Prepare the Cheesecake Filling
  1. Beat softened cream cheese until smooth, about 1 minute.
  2. Add sugar, egg, lime juice, and vanilla extract; mix until just combined.
  3. Transfer to a piping bag and refrigerate.
Make the Lime Cupcake Batter
  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat butter and sugar together for about 3 minutes until pale and fluffy.
  4. Add eggs one at a time, mixing well after each, then add vanilla, lime juice, and zest.
  5. Gradually incorporate dry ingredients alternating with milk, mixing until just combined.
Fill and Bake the Cupcakes
  1. Fill each muffin cup with about 2 tablespoons of batter, then add 1 heaping tablespoon of cheesecake filling.
  2. Cover with another tablespoon of batter, then bake for 20 to 22 minutes.
  3. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Lime Cream Cheese Frosting
  1. Beat cream cheese and butter together until smooth, about 2 minutes.
  2. Gradually add powdered sugar and beat on low to avoid a sugar cloud.
  3. Finally, add lime juice, zest, and salt, beating until fluffy.
Frost, Top, and Serve
  1. Frost each cooled cupcake generously and add blueberry topping on top.
  2. Optional: garnish with lime zest or a lime wheel.
  3. Refrigerate for at least 30 minutes before serving.

Notes

Use full-fat cream cheese for best texture. Make sure all ingredients are at room temperature for optimal blending. Chill cupcakes for better flavor integration.