Blackberry Lime Cheesecake Cupcakes
A decadent dessert combining moist blackberry-lime cake, creamy cheesecake filling, and optional toppings like fresh blackberries or lime zest. These cupcakes are perfect for parties, bridal showers, or special occasions, offering a sophisticated yet refreshing flavor profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
– For the Cupcake Batter:
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup softened unsalted butter
– 1 cup granulated sugar
– 2 large eggs
– 1/4 cup fresh lime juice
– 1 tablespoon lime zest
– 1/2 cup fresh blackberry puree (made by blending and straining 1 cup fresh blackberries)
– For the Cheesecake Filling:
– 8 ounces softened cream cheese
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– Optional Toppings:
– Whipped cream
– Fresh blackberries
– Lime zest
Instructions
- Prepare the Blackberry Puree:
– Blend 1 cup fresh blackberries until smooth, then strain to remove seeds. Set aside 1/2 cup of puree for the batter.
- Make the Cupcake Batter:
– Preheat oven to 350°F. Line a muffin tin with cupcake liners.
– In a bowl, whisk together flour, baking powder, and salt.
– In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, lime juice, and lime zest. Gradually incorporate dry ingredients, alternating with blackberry puree, until smooth.
- Prepare the Cheesecake Filling:
– In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until creamy and smooth.
- Assemble and Bake:
– Fill cupcake liners halfway with batter. Pipe or spoon a dollop of cheesecake filling on top.
– Bake for 18-20 minutes, watching for golden edges and set centers. Cool completely on a rack before garnishing.
- Garnish:
– Top with whipped cream, fresh blackberries, or lime zest as desired.
Notes
– Adjust lime juice and blackberry puree ratios to balance tanginess and sweetness.
– Avoid overmixing the batter to maintain a light, airy texture.
– Store leftovers in an airtight container in the fridge for up to 3 days; freeze unfrosted cupcakes for longer storage.
– Chill cheesecake filling before piping for firmer consistency.
Nutrition
- Serving Size: 1 cupcake
- Calories: ~280 kcal
- Sugar: ~25g
- Sodium: ~150mg
- Fat: ~15g
- Saturated Fat: ~8g
- Unsaturated Fat: ~6g
- Trans Fat: ~0g
- Carbohydrates: ~32g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~70mg
Find it online: https://yummyrecipebox.com/blackberry-lime-cheesecake-cupcakes/