Blueberry Lemon Cheesecake Cupcakes
Indulge in the delightful Blueberry Lemon Cheesecake Cupcakes—miniature desserts that blend creamy cheesecake richness with the refreshing zing of lemon and sweet blueberries. These charming cupcakes are perfect for any occasion, bringing joy to gatherings with their vibrant flavors and eye-catching appearance. Easy to make, they promise a flavor explosion in every bite, making them an instant favorite for both casual snacking and festive celebrations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup blueberries (fresh or frozen)
- 8 oz cream cheese (softened)
- 1 cup powdered sugar (sifted)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream butter and remaining sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest and juice.
- Gradually add dry ingredients to wet mix until just combined; gently fold in blueberries.
- Fill each liner two-thirds full with batter. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Cool before frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flair, substitute blueberries with raspberries or mix in some cinnamon for an extra flavor kick. Always use room-temperature ingredients for the best results.