The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Blackberry Lime Cheesecake Cupcakes: A Perfect Summer Dessert
Why You’ll Love These Blackberry Lime Cheesecake Cupcakes
These Blackberry Lime Cheesecake Cupcakes combine the tartness of fresh lime with the sweet juiciness of blackberries, all wrapped up in a fluffy cupcake with a creamy cheesecake center. The refreshing citrus flavor paired with seasonal berries makes these cupcakes perfect for summer gatherings, birthday parties, or weekend treats.
The contrast between the light, zesty cake and the rich, tangy cheesecake filling creates a dessert that’s both sophisticated and fun. Best of all, these cupcakes look as impressive as they taste!
Ingredients You’ll Need
For the cupcakes:
- 1½ cups all-purpose flour
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup fresh blackberries (plus extra for topping)
For the cheesecake filling:
- ½ cup cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons lime juice
For garnish:
- ½ teaspoon lime zest
- Fresh blackberries
- Lime slices
Blackberry Lime Cheesecake Cupcakes
Servings
12
servingsPrep time
20
minutesCooking time
20
minutesCalories
270
kcalIngredients
- For the cupcakes:
1½ cups all-purpose flour
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
½ cup milk
1 teaspoon vanilla extract
1 teaspoon lime zest
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup fresh blackberries (plus extra for topping)
- For the cheesecake filling:
½ cup cream cheese, softened
½ cup powdered sugar
2 tablespoons lime juice
- For garnish:
½ teaspoon lime zest
Fresh blackberries
Lime slices
Directions
- Preparing the Cupcakes
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
- Mix dry ingredients in a medium bowl: whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar in a large bowl using an electric mixer until the mixture becomes light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition to ensure they're fully incorporated.
- Mix in wet ingredients – add the vanilla extract, lime zest, and milk, mixing until the batter is smooth.
- Combine wet and dry ingredients by gradually adding the flour mixture to the butter mixture, mixing on low speed just until combined. Be careful not to overmix.
- Fold in blackberries gently using a spatula. You can lightly crush some berries to create beautiful purple streaks in the batter.
- Fill cupcake liners about ⅔ full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before filling.
- Making the Cheesecake Filling
- Beat cream cheese in a medium bowl until smooth.
- Add powdered sugar and lime juice, beating until the mixture is creamy and well combined.
- Refrigerate filling for about 15 minutes to firm up slightly while cupcakes cool.
- Assembling the Cupcakes
- Core each cupcake by cutting a small circle in the center, about 1 inch deep. You can use a cupcake corer, apple corer, or small knife.
- Fill with cheesecake mixture using a spoon or piping bag.
- Garnish with fresh blackberries, lime zest, and a small slice of lime.
Notes
- Room temperature ingredients make for the best texture. Take your butter, eggs, and milk out of the refrigerator about 30 minutes before baking.
Don't overmix the batter once you add the flour, as this can make your cupcakes tough.
Fresh berries work best, but if using frozen blackberries, thaw and drain them well before adding to the batter.
For extra lime flavor, rub the lime zest into the sugar before creaming it with the butter.
Allow cupcakes to cool completely before adding the filling to prevent the cheesecake mixture from melting.
Step-by-Step Instructions
Preparing the Cupcakes
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
- Mix dry ingredients in a medium bowl: whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar in a large bowl using an electric mixer until the mixture becomes light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
- Mix in wet ingredients – add the vanilla extract, lime zest, and milk, mixing until the batter is smooth.
- Combine wet and dry ingredients by gradually adding the flour mixture to the butter mixture, mixing on low speed just until combined. Be careful not to overmix.
- Fold in blackberries gently using a spatula. You can lightly crush some berries to create beautiful purple streaks in the batter.
- Fill cupcake liners about ⅔ full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before filling.
- Beat cream cheese in a medium bowl until smooth.
- Add powdered sugar and lime juice, beating until the mixture is creamy and well combined.
- Refrigerate filling for about 15 minutes to firm up slightly while cupcakes cool.
