Description
Delightful mini cheesecake cupcakes with fresh blueberries and zesty lime for a refreshing twist.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 cup blueberry preserves
- 1 cup fresh blueberries
- 1/2 cup purple-tinted cream cheese frosting (store-bought or homemade)
- Lime slices for garnish
- Additional fresh blueberries for garnish
- Extra lime zest for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. Mix flour, butter, sugar, and vanilla until dough forms. Press 1 tablespoon of dough into each liner and bake for 10 minutes until golden. Allow to cool.
- In a bowl, beat cream cheese, powdered sugar, lime zest, and lime juice until smooth.
- Spoon blueberry preserves over cooled crust, then pipe cream cheese mixture on top, almost filling each cup. Add remaining blueberry preserves on top.
- Pipe purple-tinted frosting over each cupcake and garnish with blueberries, lime slices, and a sprinkle of lime zest.
- Refrigerate for at least 1 hour before serving.
Notes
For extra crunch, add crushed graham crackers on top of the frosting. Adjust lime juice for preferred tanginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry, cheesecake, cupcakes, dessert, lime