Effortless Blueberry Lime Cupcakes (Print Version)
# Ingredients:
01 -
1 cup blueberries.
02 -
Zest from one lime.
03 -
2 tablespoons lime juice.
04 -
2 large eggs.
05 -
1/2 cup sugar.
06 -
16 oz softened cream cheese.
07 -
1/2 cup melted unsalted butter.
08 -
1/4 cup sugar.
09 -
1 1/2 cups graham cracker crumbs.
10 -
Whipped cream for serving.
11 -
Extra blueberries to decorate.
# Instructions:
01 -
Set oven to 325°F and get your cupcake pan ready with liners.
02 -
Combine the graham crumbs, butter, and sugar. Press into the bottom of each liner.
03 -
Whisk together cream cheese and sugar until creamy. Mix in eggs, zest, and lime juice. Gently fold in blueberries. Fill each liner most of the way up.
04 -
Bake for around 20-25 minutes, just until the centers are set. Let them cool off completely while still inside the pan.
05 -
Pop them in the fridge for at least 2 hours to chill.
06 -
Add whipped cream on top and a handful of fresh blueberries.
# Notes:
01 -
Both frozen and fresh blueberries will work.
02 -
Best when made 1-2 days in advance.
03 -
You can freeze these easily.
04 -
Perfect for warm weather.
05 -
Swap the graham crust with a gluten-free version, if needed.
06 -
Cooling slowly helps avoid cracks.