Blueberry Lime Cheesecake Cupcakes
Delightful cheesecake cupcakes infused with tangy lime and bursting with fresh blueberries, perfect for any occasion.
Ingredients
Crust
- 1 cup graham cracker crumbs Provides a comforting crunch
- 1/4 cup granulated sugar Sweet and inviting
- 1/4 cup melted unsalted butter Brings a rich flavor
Filling
- 16 oz softened cream cheese Creates a luscious texture
- 1/2 cup granulated sugar Adds sweetness
- 2 large eggs Provides structure
- 1 teaspoon vanilla extract Adds an aromatic touch
- 1 lime zest and juice Introduces refreshing tartness
- 1/2 cup sour cream Balances the sweetness
Topping
- 1 cup fresh or frozen blueberries Mixed with sugar and lemon juice
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice Enhances the topping flavor
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix the graham cracker crumbs, granulated sugar, and melted butter until crumbly. Press into cupcake liners and bake for 5-7 minutes.
- Beat cream cheese with sugar until smooth. Add eggs one at a time, then mix in vanilla, lime zest, lime juice, and sour cream.
- Spoon cheesecake mixture into crusts, filling about 3/4 full. Bake for 18-20 minutes until just set. Cool completely before refrigerating.
Topping
- Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes until thickened. Cool to room temperature.
- Top each cupcake with blueberry topping just before serving.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Let cupcakes chill for at least 2 hours for best flavor.