Description
These Blueberry Lemon Cheesecake Cupcakes are a burst of fruity, creamy, and tangy goodness in every bite – perfect for any occasion!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup fresh blueberries
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Blueberry Compote
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Lemon Drizzle
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Make the Blueberry Compote: Cook blueberries, sugar, and lemon juice until syrupy. Cool.
- Prepare the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth.
- Make the Cupcake Batter: Mix wet and dry ingredients, then fold in lemon zest and blueberries.
- Assemble: Fill liners with batter, add cheesecake and compote layers, and top with batter.
- Bake at 350°F for 18-20 minutes. Cool completely.
- Drizzle with lemon icing and garnish.
Notes
For best results, let the cupcakes cool completely before adding the lemon drizzle. Store leftovers in the fridge.