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Blueberry Lime Cupcakes

Author Larisha Campbell


For the cupcakes

  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter 1 stick, softened
  • 3/4 cup brown sugar packed
  • 2 tbsp honey
  • 1/2 tbsp vanilla
  • 1 egg
  • 1/4 cup whole milk
  • 1/2 cup vanilla Greek yogurt
  • 2 tsp lime zest

For the frosting

  • 8 oz 1 package cream cheese, softened
  • 1/2 cup 1 stick unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp lime juice
  • 1 1/2 tsp lime zest
  • Extra lime zest for top

For the Blueberry sauce

  • 1 pint frozen blueberries
  • 1/8 cup sugar
  • 1 tbsp lime juice


  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, cream together butter and brown sugar.
  4. Add in honey, vanilla, and eat and beat together again.
  5. Add in milk and vanilla Greek yogurt and beat together again.
  6. Slowly add in flour mixture until well combined.
  7. Fold in the lime zest.
  8. In a greased or paper cup lined muffin tin fill each cup 3/4 of the way full.
  9. Bake for 15-20 minutes or until toothpick inserted comes out clean.
  10. While making, make the blueberry sauce. Take off heat to slightly cool.
  11. When cupcakes are done, remove from oven and let cool for 5 minutes.
  12. Remove the center of each cupcake with a small teaspoon (we used 1/4 tsp) carefully making sure not to go all the way down to the bottom.
  13. Fill each center with blueberry sauce.

For the frosting

  1. Beat butter and cream cheese together for 5 minutes.
  2. Add in powdered sugar and beat until combined.
  3. Mix in lime juice and lime zest until well combined.
  4. Spread frosting over cupcakes using a piping bag with desired tip.
  5. Shave extra zest on top of cupcakes if desired.