Irresistible Blueberry Lime Cheesecake Cupcakes

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Delicate, tangy, and blissfully sweet, these Irresistible Blueberry Lime Cheesecake Cupcakes are the very definition of a crowd-pleasing dessert. With a buttery vanilla base layered with vibrant blueberry compote, topped with a zingy lime cheesecake swirl, each bite is like a mini tropical getaway. Perfect for spring and summer events, these cupcakes shine with their unique color and flavor contrast—purple and green never looked or tasted so good together.

The fresh lime zest cuts through the richness of the cheesecake, balancing perfectly with the natural sweetness of blueberries. Baked into a tender, muffin-style cupcake and finished with a creamy, fruity topping, they’re ideal for bridal showers, baby showers, picnics, or a fun twist on your usual bake sale favorites. These little treats don’t just taste great—they’re also visually stunning.

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Ingredients for this Irresistible Blueberry Lime Cheesecake Cupcakes Recipe

For the cupcake base:

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup fresh blueberries

For the cheesecake topping:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• Zest of 1 lime
• 1 tbsp fresh lime juice
• 1 large egg

For the blueberry-lime compote:

• 1 cup fresh or frozen blueberries
• 2 tbsp sugar
• 1 tsp lime juice
• 1 tsp cornstarch mixed with 1 tbsp water

Optional Garnish:

• Extra fresh blueberries
• Candied lime zest or small lime wedges

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Step 1: Prepare the Blueberry Compote

In a small saucepan over medium heat, combine the blueberries, sugar, and lime juice. Stir frequently as the mixture begins to bubble. Once the berries start to break down, add the cornstarch slurry and stir until thickened, about 1-2 minutes. Remove from heat and let cool completely.

Step 2: Make the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream until smooth. Gradually incorporate the dry ingredients. Gently fold in the blueberries.

Step 3: Fill and Layer

Spoon the cupcake batter into the lined muffin cups, filling each about 2/3 full. Use a small spoon to make a shallow indent in the center of each batter-filled cup and drop a small spoonful of cooled blueberry compote into each.

Step 4: Prepare Cheesecake Topping

In a clean bowl, beat the cream cheese and sugar until smooth. Add the vanilla, lime zest, lime juice, and egg, mixing until fully combined and creamy. Spoon a tablespoon of the cheesecake mixture over each cupcake, spreading gently to cover the berry center.

Step 5: Bake

Bake in the preheated oven for 20-25 minutes, or until the cheesecake tops are set and slightly golden. Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 6: Garnish and Serve

Once cooled, top each cupcake with a few fresh blueberries and a garnish of candied lime zest or a small lime wedge. Chill slightly before serving for best texture and flavor.

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Frequently Asked Questions

What makes these cupcakes different from regular cheesecake?

These are hybrid cupcakes with a fluffy vanilla base and a creamy cheesecake topping, blending two beloved textures in one bite-sized treat.

Can I use bottled lime juice instead of fresh?

While bottled lime juice works in a pinch, fresh lime juice offers a brighter, more vibrant flavor that pairs beautifully with the blueberries.

Can I substitute the blueberries with another fruit?

Yes, raspberries or blackberries make excellent substitutes. Adjust the sugar in the compote based on the tartness of the fruit.

How do I prevent my cheesecake layer from cracking?

Avoid overmixing the cheesecake batter and do not overbake. Letting the cupcakes cool gradually also helps prevent cracks.

Can I make these ahead for a party?

Absolutely! These cupcakes store well in the fridge and actually taste better the next day as the flavors meld.

What kind of liners work best?

Use high-quality paper or foil liners. If you’re going for presentation, tulip-style liners add a pretty, professional touch.

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