Blueberry Lemon Cheesecake Cupcakes

Hey there, cupcake lovers! 🍋🫐 If you’re a fan of blueberries, lemony zing, and creamy cheesecake, these Blueberry Lemon Cheesecake Cupcakes are going to steal your heart. Each bite is a burst of tangy lemon and sweet blueberry, with a rich, creamy cheesecake layer that melts in your mouth. They’re as pretty as they are delicious – perfect for parties, brunch, or just a well-deserved treat for yourself. Ready to bake up some berry bliss? Let’s get started!

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Ingredients

• 1 cup all-purpose flour – Gives the cupcakes their soft, tender crumb. Be sure to measure accurately to avoid dense cupcakes!
• 1/2 cup granulated sugar – Sweetens the cupcakes and balances the tartness of the lemon.
• 1/4 cup unsalted butter, softened – Adds moisture and richness. Leave it at room temperature for easy mixing.
• 1 large egg – Provides structure and helps bind the ingredients together.
• 1/2 teaspoon vanilla extract – Adds a hint of warmth and depth.
• 1/4 cup milk – Keeps the batter smooth and adds moisture.
• 1/2 teaspoon baking powder – Helps the cupcakes rise and become light and fluffy.
• 1/4 teaspoon salt – Balances the sweetness and enhances flavor.
• 1 tablespoon lemon zest – Adds a burst of citrus flavor. Zest only the yellow part of the lemon for the best taste.
• 1/2 cup fresh blueberries – Juicy, sweet blueberries make these cupcakes irresistibly fruity.

Cheesecake Filling

• 4 oz cream cheese, softened – The base of our creamy cheesecake layer. Let it sit at room temperature for smooth mixing.
• 1/4 cup powdered sugar – Sweetens the cheesecake filling without making it grainy.
• 1/4 teaspoon vanilla extract – Complements the cream cheese with a touch of vanilla warmth.

Blueberry Compote

• 1/2 cup fresh or frozen blueberries – The star of the filling. Use fresh or frozen, but no need to thaw if frozen!
• 1 tablespoon sugar – Helps break down the blueberries into a sweet compote.
• 1 teaspoon lemon juice – Adds a tangy kick and brightens the blueberry flavor.

Lemon Drizzle

• 1/2 cup powdered sugar – The base for the drizzle. Sift it to avoid lumps!
• 1-2 tablespoons lemon juice – Adjust to your taste for the perfect balance of sweet and tangy.

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How to Make Blueberry Lemon Cheesecake Cupcakes

Step 1: Make the Blueberry Compote
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to break down and release their juices, about 5 minutes. Mash slightly for a chunky texture, then set aside to cool.

Step 2: Prepare the Cheesecake Filling
In a bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside for filling the cupcakes.

Step 3: Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg and vanilla, mixing until combined. In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and stir until smooth. Fold in the lemon zest and blueberries.

Step 4: Assemble the Cupcakes
Fill each cupcake liner halfway with batter. Add a spoonful of cheesecake filling on top, followed by a spoonful of blueberry compote. Add another small layer of batter to cover.

Step 5: Bake
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.

Step 6: Make the Lemon Drizzle
In a small bowl, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cupcakes.

Step 7: Garnish and Serve
Top each cupcake with a few fresh blueberries, a drizzle of lemon icing, and a sprig of mint if you’d like. Enjoy!

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Equipment Needed for This Recipe

Click the links below to find these items on Amazon!

• Muffin Pan – Essential for baking the cupcakes to perfection.
• Cupcake Liners – Helps with easy cleanup and makes the cupcakes look cute!
• Electric Mixer – A must for achieving a smooth batter and cheesecake filling.
• Zester – To add that fresh lemon zest without any bitterness.
• Piping Bag (optional) – Great for adding the cheesecake filling neatly.

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Frequently Asked Questions

Can I use frozen blueberries?
Yes! Frozen blueberries work just as well in this recipe. No need to thaw them before adding to the batter or compote.

What can I substitute for cream cheese in the filling?
If you need a substitute, mascarpone cheese is a great alternative as it has a similar creamy texture. Just keep in mind it has a milder flavor.

How do I store these cupcakes?
Store them in an airtight container in the refrigerator for up to 3 days. They taste amazing chilled!

Can I make these cupcakes gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend for best results.

Do I need to refrigerate the leftovers?
Yes, because of the cheesecake filling, it’s best to keep these cupcakes refrigerated.

Can I skip the lemon drizzle?
Sure! The cupcakes are delicious even without it, but the lemon drizzle adds an extra burst of citrusy sweetness.

How can I make the compote thicker?
If you prefer a thicker compote, mix a teaspoon of cornstarch with water and add it to the blueberries while cooking. It will thicken as it cools.

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Conclusion

We hope you enjoyed this delicious recipe for Blueberry Lemon Cheesecake Cupcakes! They’re bursting with flavor and are sure to brighten up any dessert table. If you loved this recipe, don’t forget to share it on Facebook or save it to Pinterest so you can make it again. Enjoy every delicious bite!

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