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Blackberry Lime Cheesecake Cupcakes

These Blackberry Lime Cheesecake Cupcakes combine tangy lime zest, juicy blackberries, and a rich cream cheese filling in a soft, moist cupcake—perfect for springtime treats, brunches, or everyday indulgence.
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Ingredients
  

For the Cupcakes:

  • 1½ cups all-purpose flour
  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime zest
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup fresh blackberries

For the Cream Cheese Filling:

  • ½ cup cream cheese softened
  • ½ cup powdered sugar
  • 2 tablespoons lime juice
  • ½ teaspoon lime zest for garnish
  • Lime slices optional garnish

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • In a large bowl, beat softened butter and sugar for 2–3 minutes until light and fluffy.
  • Add eggs one at a time, mixing well. Stir in vanilla, lime zest, and milk until smooth.
  • Gradually mix in the dry ingredients until just combined—don’t overmix.
  • Gently fold in fresh blackberries with a spatula, keeping them whole.
  • Spoon batter into liners, filling each ⅔ full. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
  • Beat cream cheese, powdered sugar, and lime juice until smooth and fluffy.
  • Once cooled, remove a small center from each cupcake. Fill with cream cheese mixture using a spoon or piping bag.
  • Top with buttercream or whipped cream. Garnish with a blackberry, lime zest, and a small lime slice.