These Blueberry Lime Cheesecake Cupcakes are a burst of summer in every bite. Imagine tangy lime zest dancing through rich, creamy cheesecake, all nestled into a fluffy cupcake base and topped with a vibrant blueberry glaze. They’re fresh, colorful, and impossible to stop at just one.

Whether you’re planning a picnic, a backyard barbecue, or just want a bright dessert for a weekday treat, these cupcakes deliver both in flavor and presentation. With juicy blueberries baked in and glossy purple icing on top, each cupcake becomes a celebration of sweet and citrusy goodness.

Ingredients for this Blueberry Lime Cheesecake Cupcakes Recipe

1 cup graham cracker crumbs (optional base)
2 tbsp unsalted butter, melted
1 cup cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp lime zest
1 tbsp lime juice
1/2 cup sour cream
1 cup fresh blueberries (plus more for topping)
1 box vanilla cupcake mix (plus ingredients on box)
1/2 cup blueberry preserves or jam
Green fondant or candy for garnish (optional)

Step 1: Prepare the Base (Optional)

If using graham cracker crumbs, combine them with melted butter. Spoon about a tablespoon into each cupcake liner and press firmly. Pre-bake at 325°F for 5 minutes.

Step 2: Make the Cheesecake Filling

In a mixing bowl, beat the cream cheese until smooth. Add sugar, egg, vanilla extract, lime zest, lime juice, and sour cream. Mix until everything is fully incorporated and creamy.

Step 3: Prepare the Cupcake Batter

Follow the instructions on the vanilla cupcake mix box. Once prepared, fill each cupcake liner halfway with batter.

Step 4: Add Cheesecake Layer and Blueberries

Spoon 1 tablespoon of the cheesecake mixture over the cupcake batter in each liner. Drop a few fresh blueberries into each cup. Swirl lightly with a toothpick.

Step 5: Bake

Bake at 350°F for 20-22 minutes or until a toothpick inserted in the center comes out mostly clean. Let them cool completely before icing.

Step 6: Top with Blueberry Glaze and Garnish

Spread blueberry preserves or jam on top of each cupcake. Top with extra blueberries and green fondant or candy for a fun, fresh finish.

Frequently Asked Questions

How do I know when the cupcakes are fully baked?

Insert a toothpick into the center. It should come out mostly clean with a few moist crumbs, not wet batter.

Can I use frozen blueberries?

Yes, but thaw and pat them dry to prevent excess moisture in the batter.

Is it necessary to use the graham cracker base?

No, it’s optional. The cupcakes are just as delicious without it, but it adds a lovely texture contrast.

Can I use key lime instead of regular lime?

Absolutely! Key lime offers a slightly more intense citrus flavor and works beautifully here.

What’s the best way to apply the blueberry topping?

A small spoon or offset spatula works well to spread preserves evenly over each cupcake.

Can I make them a day ahead?

Definitely. These cupcakes actually taste better the next day after chilling and setting.