Creamy, tangy, and bursting with juicy blackberry goodness, these Blackberry Lime Cheesecake Cupcakes are the kind of dessert that makes people gather around the kitchen counter with smiles. With a tender cupcake base, a zippy lime note, and a dreamy cream cheese filling, every bite is a mini celebration. Fun fact: blackberries were once considered a medicinal fruit in folk remedies, and now they’re the secret to bright, beautiful summer desserts.
This recipe shines because it’s simple, quick to prepare, and perfect for both weekday treats and weekend entertaining. If you loved our other berry desserts, you’ll find this one equally irresistible—try pairing the cupcakes with the techniques from my Blackberry Lime Cheesecake Cupcakes recipe page for presentation tips. It’s family-friendly, kid-approved, and a wonderful way to end a meal. Let’s get baking!
What is Blackberry Lime Cheesecake Cupcakes?
What’s in a name? Blackberry Lime Cheesecake Cupcakes are exactly what they sound like—individual cupcakes flavored with lime and studded with fresh blackberries, then filled with a smooth lime-cream cheese center. Who named it? Probably someone who couldn’t resist saying three delicious things at once. Why the trio? Because why choose between cheesecake, cupcakes, or fruit when you can have all three?
Think of it as a portable cheesecake that wears a cupcake costume—adorable and practical. Is it the way to a man’s heart? As the old saying goes, “the way to a man’s heart is through his stomach.” So go ahead, woo someone with one of these. Ready to try? You should.
Why You’ll Love This
These cupcakes are irresistible for three big reasons:
- Creamy, bright flavor: The cream cheese filling with lime juice adds a tangy, silky contrast to the soft blackberry-studded cake, creating layers of flavor in every bite.
- Cost-effective and homemade: Making them at home saves money compared to specialty bakery treats and lets you control sweetness and freshness.
- Fresh, standout toppings: A few extra blackberries, a dusting of lime zest, and a lime slice make these cupcakes look gourmet without the fuss.
Compared to other desserts like rich molten chocolate cakes, these cupcakes are lighter and fruit-forward—perfect when you want something refreshing. Try them at home and see how the flavors pop.
How to Make:
Quick Overview
This recipe is straightforward and beginner-friendly. You’ll whisk dry ingredients, cream butter and sugar, fold in berries, bake the cupcakes, then fill them with a smooth lime-cream cheese mixture. Preparation is quick, baking is short, and the result is a creamy center with a tender cake exterior. Total time: about 35 minutes prep and 20 minutes baking—roughly 55 minutes from start to finish.
Ingredients
- 1 1/2 cups all-purpose flour, measured and leveled
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup milk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest, finely grated (plus extra for garnish)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh blackberries, gently rinsed and drained (plus extra for topping)
- 1/2 cup cream cheese, softened to room temperature
- 1/2 cup powdered sugar, sifted for smooth filling
- 2 tablespoons lime juice, fresh for best flavor
- 1/2 teaspoon lime zest for garnish
- Lime slices for garnish, thinly sliced
Directions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 3-4 minutes) using a hand mixer or stand mixer on medium speed.
- Add eggs one at a time, beating well after each addition to keep the batter smooth.
- Mix in vanilla extract, lime zest, and milk until well combined. Scrape the bowl sides as needed.
- Gradually fold in the dry ingredients, mixing just until combined—do not overmix to keep cupcakes tender.
- Gently fold in the fresh blackberries, trying not to crush them to avoid too much purple streaking.
- Spoon batter into cupcake liners, filling about 2/3 full for a perfect dome.
- Bake for 18-20 minutes or until a toothpick inserted in the cake portion (not the center for filling) comes out clean. Cool completely on a wire rack.
- For the filling, beat softened cream cheese, powdered sugar, and lime juice until smooth and spreadable. Taste and adjust lime for brightness.
- Once cupcakes have cooled, core the center using a small knife or cupcake corer and fill with the cream cheese mixture.
- Top with extra blackberries, lime zest, and a slice of lime for garnish.
What to Serve With
- Light green salads with citrus vinaigrette to complement the lime notes.
- A simple vanilla or almond iced coffee for brunch pairings.
- Fresh whipped cream or a scoop of lemon sorbet to enhance the tangy profile.
- For a party, lay these cupcakes next to dark chocolate bites or shortbread cookies for contrast.
Top Tips for Perfecting
- Ingredient substitutions: Use Greek yogurt in place of some milk for extra moisture, or swap half the sugar for coconut sugar for a deeper flavor.
- Timing adjustments: If using frozen blackberries, thaw and drain them well to avoid excess moisture.
- Flavor enhancements: Add a teaspoon of lime extract for an extra punch, or swirl in a little blackberry compote for more fruit intensity.
- Common mistakes to avoid: Don’t overmix the batter—this leads to dense cupcakes. Don’t fill liners too full to prevent overflow. Chill softened cream cheese if it becomes too loose while filling.
For more creative twists, check out my related recipe techniques on dark chocolate and blackberry cupcakes — the flavor layering tips translate well.
Storing and Reheating Tips
- Refrigeration: Store finished cupcakes in an airtight container in the refrigerator for up to 4 days. The cream cheese filling needs refrigeration.
- Freezing: You can freeze undecorated cupcakes (without cream cheese filling) for up to 2 months; thaw in the refrigerator and fill before serving. Filled cupcakes can be frozen for 1 month but may lose some texture.
- Best reheating: Bring chilled cupcakes to room temperature for 30 minutes before serving, or briefly warm a cupcake (10-12 seconds) in the microwave on low to take the chill off—do not overheat or the filling will soften too much.
FAQs
Can I use frozen blackberries instead of fresh?
Yes, but thaw and drain them thoroughly and pat dry to avoid adding too much moisture to the batter.
Can I make these dairy-free?
You can substitute non-dairy butter and cream cheese alternatives, and use a plant-based milk. Texture may vary slightly but the flavor will remain delightful.
How many cupcakes does this recipe make?
This batch yields about 12 standard-sized cupcakes, depending on how full you fill the liners.
Can I prepare the filling ahead of time?
Yes, make the cream cheese filling a day ahead and keep it refrigerated in an airtight container. Whisk briefly before filling if it firms up.
What if my cupcakes sink in the middle?
Sinking can be caused by underbaking, overmixing, or opening the oven door too early. Check doneness with a toothpick and avoid overworking the batter.
Conclusion
These Blackberry Lime Cheesecake Cupcakes are a bright, crowd-pleasing dessert that’s simple enough for weeknight baking and elegant enough for company. They combine creamy cheesecake filling, tart lime, and juicy blackberries into a portable treat that’s both budget-friendly and impressive. Give them a try, share with friends, and enjoy the smiles that follow. For a similar dessert idea and more inspiration, see this lovely version of blackberry lime cheesecake bars at Blackberry Lime Cheesecake Bars – Charlotte Shares.
Blackberry Lime Cheesecake Cupcakes
Equipment
- Cupcake Tin
- Mixing Bowl
- Hand Mixer
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour Measured and leveled
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
Wet Ingredients
- 0.5 cup Unsalted butter Room temperature
- 1 cup Granulated sugar
- 2 large Eggs Room temperature
- 0.5 cup Milk Room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Lime zest Finely grated (plus extra for garnish)
Filling
- 0.5 cup Cream cheese Softened to room temperature
- 0.5 cup Powdered sugar Sifted for smooth filling
- 2 tablespoons Lime juice Fresh for best flavor
Toppings
- 0.5 cup Fresh blackberries Gently rinsed and drained (plus extra for topping)
- 1 slice Lime Thinly sliced for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 3-4 minutes) using a hand mixer or stand mixer on medium speed.
- Add eggs one at a time, beating well after each addition to keep the batter smooth.
- Mix in vanilla extract, lime zest, and milk until well combined. Scrape the bowl sides as needed.
- Gradually fold in the dry ingredients, mixing just until combined—do not overmix to keep cupcakes tender.
- Gently fold in the fresh blackberries, trying not to crush them to avoid too much purple streaking.
- Spoon batter into cupcake liners, filling about 2/3 full for a perfect dome.
- Bake for 18-20 minutes or until a toothpick inserted in the cake portion (not the center for filling) comes out clean. Cool completely on a wire rack.
- For the filling, beat softened cream cheese, powdered sugar, and lime juice until smooth and spreadable. Taste and adjust lime for brightness.
- Once cupcakes have cooled, core the center using a small knife or cupcake corer and fill with the cream cheese mixture.
- Top with extra blackberries, lime zest, and a slice of lime for garnish.