Blueberry Lemon Cheesecake Cupcakes
Blueberry Lemon Cheesecake Cupcakes are a delightful treat that combines the creamy richness of cheesecake with the bright flavors of fresh blueberries and zesty lemon. These fluffy cupcakes are topped with a smooth cream cheese frosting, making them perfect for any occasion—from birthdays to summer picnics. Each bite is a burst of sunshine, transporting you to warm, sunny days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 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 tsp vanilla extract
- Zest and juice of 1 lemon
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, lemon zest, and juice. Gradually add dry ingredients until just combined, then gently fold in blueberries.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with a mixture of beaten cream cheese and powdered sugar.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg