Description
Bite into tropical bliss with these Irresistible Blueberry Lime Cheesecake Cupcakes! This easy recipe layers a zesty lime cheesecake topping over moist vanilla cupcakes filled with luscious blueberry compote. Perfect for those in search of new breakfast ideas, elegant brunch options, or vibrant dessert recipes, these cupcakes are a dazzling showstopper. The combination of tangy lime and juicy berries gives every bite a refreshing twist, making them a standout for summer potlucks, baby showers, and birthday spreads. Whether you’re exploring quick dessert options or bold food ideas to brighten your table, this easy recipe has you covered.
Ingredients
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
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
Blueberry Compote:
1 cup blueberries (fresh or frozen)
2 tbsp sugar
1 tsp lime juice
1 tsp cornstarch mixed with 1 tbsp water
Optional Garnish:
Fresh blueberries
Candied lime zest or lime wedges
Instructions
- Make Compote: Simmer blueberries, sugar, and lime juice in a saucepan. Add cornstarch slurry, stir until thickened, and cool.
- Prep Batter: Preheat oven to 350°F. Mix dry ingredients. Cream butter and sugar, then add eggs, vanilla, and sour cream. Combine with dry mix and fold in blueberries.
- Layer: Fill muffin cups 2/3 full. Add a spoonful of compote in the center.
- Cheesecake Layer: Beat cream cheese with sugar, vanilla, lime zest and juice, and egg. Spoon on top of each cupcake.
- Bake: Bake 20-25 minutes until tops are set. Cool in pan 10 minutes, then transfer to rack.
- Finish: Garnish with fresh blueberries and lime zest. Chill slightly before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert