Blackberry Lime Cheesecake Cupcakes

Creamy, tangy, and bursting with juicy blackberries, these Blackberry Lime Cheesecake Cupcakes are a little bite of summer in cupcake form. They balance a tender, lime-scented cake with a smooth cream cheese filling and bright berry topping — perfect for backyard parties or an easy weeknight dessert. Fun fact: adding a touch of lime zest lifts the whole dessert and makes the blackberries taste even sweeter — like sunshine in your mouth. This recipe is delightfully simple, quick to prepare, and family-friendly, making it ideal whether you’re baking with kids or whipping up something special on a Tuesday. If you enjoy fruit-forward sweets, you might also like my take on apple pie cupcakes for a cozy twist. Ready to make something impressive with minimal fuss? Let’s bake.

What is Blackberry Lime Cheesecake Cupcakes?

What’s in a name — and why does it sound so irresistible? Think of these as mini cheesecakes disguised as cupcakes: a soft, lime-kissed cake shell holding a creamy cheesecake center, crowned with fresh blackberries and a lime slice. Who came up with the name? Maybe someone who loved both cheesecake and citrus and had a mischievous sense of portion control. Isn’t it true that “the way to a man’s heart is through his stomach.”? Whether you call them cupcakes, tiny cheesecakes, or edible love notes, one bite will make you smile. Try them and see why this playful name sticks.

Why You’ll Love This

• Creamy, tangy, and fruity: The highlight is the contrast between the light lime cake and the rich cream cheese filling dotted with fresh blackberries. Each mouthful is a delightful balance of creamy texture and zesty brightness.
• Budget-friendly baking: Making these at home saves money compared to buying fancy desserts at a bakery, and you can control portion size and ingredient quality — great for feeding a crowd without breaking the bank.
• Fresh flavors and pretty presentation: Fresh blackberries, lime zest, and a slice of lime make these cupcakes look like they belong in a recipe magazine while tasting even better. If you love the fruit-and-cheesecake combo, you might also enjoy the playful crunch of my apple pie cheesecake tacos. Grab your mixer and try these — your friends will thank you.

How to Make

Quick Overview

This recipe is straightforward and satisfying: a simple lime-scented cake batter studded with fresh blackberries, baked into cupcakes, then filled with a smooth cream cheese-lime mixture. Preparation is quick and the texture is a delicious contrast of soft cake and creamy center. Standout element: the tangy cream cheese filling that transforms a regular cupcake into a mini cheesecake. Total time: about 10 minutes prep, 18 to 20 minutes bake, plus cooling and filling time — plan about 1 hour from start to finish.

Ingredients

• 1 1/2 cups all-purpose flour
• 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 (freshly grated)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup fresh blackberries (plus extra for topping), rinsed and patted dry
• 1/2 cup cream cheese, softened
• 1/2 cup powdered sugar, sifted
• 2 tablespoons lime juice (freshly squeezed)
• 1/2 teaspoon lime zest for garnish
• Lime slices for garnish

Directions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy (about 3-4 minutes).
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract, lime zest, and milk until well combined.
6. Gradually fold in the dry ingredients, being careful not to overmix.
7. Gently fold in the fresh blackberries. Toss them lightly with a spoon to distribute without crushing.
8. Spoon batter into cupcake liners, filling about 2/3 full.
9. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep cupcakes moist.
10. For the filling, beat softened cream cheese, powdered sugar, and lime juice until smooth. Taste and add a touch more powdered sugar if you prefer sweeter filling.
11. Once cupcakes have cooled, core the center using a small knife or cupcake corer and fill with the cream cheese mixture using a spoon or piping bag.
12. Top with extra blackberries, lime zest, and a slice of lime for garnish. Serve slightly chilled or at room temperature.

What to Serve With

These cupcakes pair beautifully with light accompaniments that highlight their tropical-citrus notes. Try serving with a chilled glass of sparkling water infused with lime, a light mixed green salad with a citrus vinaigrette, or a scoop of vanilla bean ice cream for extra indulgence. For brunch, pair with a citrusy fruit salad or a pot of Earl Grey tea to balance the sweetness.

Top Tips for Perfecting

• Ingredient swaps: Use Greek yogurt (plain) instead of some of the milk for extra tang and moisture, or swap half the white sugar for coconut sugar for a deeper flavor.
• Blackberry handling: Gently fold blackberries into the batter to avoid turning it purple. If berries are large, halve them.
• Cream cheese filling: Make sure the cream cheese is fully softened to avoid lumps; beat on medium speed for a smooth texture.
• Don’t overbake: Cupcakes continue to set after removing from oven—pull them when a toothpick shows a few moist crumbs.
• Presentation: Chill filled cupcakes briefly before adding garnishes so the cream cheese filling sets and the toppings stay neat.

Storing and Reheating Tips

• Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 3 days. The cream cheese filling requires refrigeration.
• Freezing: You can freeze unfilled cupcakes for up to 2 months. Thaw in the refrigerator, then core and fill before serving. Do not freeze cupcakes with fresh berry topping.
• Reheating: Bring refrigerated cupcakes to room temperature for about 15-20 minutes before serving. If you prefer them slightly warm, heat briefly in a 300°F oven for 5–7 minutes, then garnish.

FAQs

Can I use frozen blackberries instead of fresh?
Yes, but thaw and drain them well first to avoid extra moisture in the batter. Pat dry with paper towels before folding in.

Can I make the cream cheese filling ahead of time?
Yes — prepare the filling up to 2 days in advance, keep it chilled in an airtight container, and bring to room temperature before piping.

How do I prevent the blackberries from sinking to the bottom?
Toss berries lightly in a tablespoon of flour before folding into the batter; this helps suspend them evenly.

Can I double this recipe for a crowd?
Absolutely. Double all ingredients and bake in batches or use two cupcake tins at once if your oven fits them without crowding.

Is there a non-dairy alternative for the cream cheese?
Yes, use a high-quality dairy-free cream cheese and a plant-based milk. Texture may vary slightly, so taste and adjust powdered sugar to preference.

Conclusion

These Blackberry Lime Cheesecake Cupcakes are an easy, show-stopping dessert that combines bright citrus, juicy berries, and silky cream cheese in every bite — perfect for potlucks, family dinners, or a sweet weeknight treat. Give them a try and share the joy of homemade baking with friends and family; they’re simple to make and endlessly rewarding. For another blackberry-and-lime inspired idea, check out this creative take on cheesecake bars at Blackberry Lime Cheesecake Bars – Charlotte Shares.