Blueberry Lemon Cheesecake Cupcakes
Blueberry Lemon Cheesecake Cupcakes are the perfect blend of creamy cheesecake and zesty lemon, topped with fresh blueberries. These delightful mini desserts are light, fluffy, and bursting with flavor, making them ideal for any celebration or a sweet treat at home. With a simple preparation process, you can impress your friends and family with these visually stunning cupcakes that taste as amazing as they look.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 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, softened
- 2 large eggs
- 1/4 cup whole milk or buttermilk
- 1 cup fresh blueberries
- Zest of 1 lemon
- 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 together softened butter until light and fluffy. Add eggs one at a time while mixing until well combined.
- Gradually add the dry mixture to the wet ingredients while alternating with milk; mix until just combined.
- Gently fold in blueberries and lemon zest into the batter.
- Scoop the batter into lined muffin tins and bake for about 18-20 minutes or until golden brown and a toothpick comes out clean. Let them cool before frosting.
- Beat cream cheese with powdered sugar until smooth and frost each cupcake generously.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg