Delightful 15 Summer Cupcakes for Every Celebration

Nothing says summer like a batch of colorful, vibrant cupcakes! These Summer Cupcakes are the perfect treat for your next barbecue, picnic, or beach party.

With their light, fluffy texture and refreshing flavors, they’re sure to be a hit with kids and adults alike. Picture yourself enjoying one of these delightful cupcakes under the warm summer sun, the perfect sweet ending to a fun-filled day.

Get ready to bake up some smiles with these easy and delicious Summer Cupcakes!

1. Lemon Blueberry Cupcakes

Each bite bursts with tangy citrus and sweet berry flavors, making them perfect for a sunny afternoon treat or a special occasion. The cupcakes are topped with a smooth lemon cream cheese frosting, adding a touch of richness that perfectly complements the light and fluffy cake. Whether you’re hosting a party or simply indulging your sweet tooth, these cupcakes are sure to impress.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon lemon zest
• 1 cup fresh blueberries
• Lemon cream cheese frosting (8 oz cream cheese, 1/2 cup butter, 2 cups powdered sugar, 1 tablespoon lemon juice)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
5. Fold in the blueberries gently.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.
9. To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and lemon juice until creamy.
10. Frost the cooled cupcakes and garnish with extra lemon zest or blueberries if desired.

Serve with: A fresh fruit salad.

Drink with: Iced tea or lemonade.

2. Strawberry Shortcake Cupcakes

These Strawberry Shortcake Cupcakes are a delightful twist on the classic dessert. Soft vanilla cupcakes are filled with sweet, juicy strawberries and topped with a fluffy whipped cream frosting. Each bite is a burst of summer flavors, making them an irresistible treat for any occasion.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup diced strawberries
• Whipped cream frosting (1 cup heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
5. Fold in the diced strawberries gently.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.
9. To make the frosting, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Frost the cooled cupcakes and top with additional strawberries if desired.

Serve with: A side of strawberry compote.

Drink with: A glass of cold milk or strawberry lemonade.

3. Piña Colada Cupcakes

Transport yourself to a tropical paradise with these Piña Colada Cupcakes. Fluffy coconut cupcakes are infused with pineapple and topped with a creamy coconut frosting. Each bite is like a mini vacation, filled with the refreshing flavors of your favorite beachside drink.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 1/2 cup crushed pineapple, drained
• Coconut frosting (1/2 cup butter, 2 cups powdered sugar, 2 tablespoons coconut milk, 1 teaspoon coconut extract)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk.
5. Fold in the crushed pineapple gently.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.
9. To make the frosting, beat butter until creamy. Gradually add powdered sugar, coconut milk, and coconut extract until smooth.
10. Frost the cooled cupcakes and garnish with shredded coconut or a cherry on top if desired.

Serve with: A side of tropical fruit salad.

Drink with: Piña colada mocktail or coconut water.

4. Raspberry Lemonade Cupcakes

These light and airy cupcakes are bursting with the tangy sweetness of raspberries and lemons, topped with a luscious raspberry lemonade frosting. Perfect for picnics, barbecues, or any sunny day, these cupcakes are a delightful way to enjoy the season’s best flavors.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon lemon zest
• 1/2 cup raspberries, mashed
• Raspberry lemonade frosting (8 oz cream cheese, 1/2 cup butter, 2 cups powdered sugar, 1/4 cup raspberry puree, 1 tablespoon lemon juice)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
5. Fold in the mashed raspberries gently.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.
9. To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, raspberry puree, and lemon juice until creamy.
10. Frost the cooled cupcakes and garnish with fresh raspberries or lemon zest if desired.

Serve with: A bowl of mixed berry salad.

Drink with: Fresh raspberry lemonade or a sparkling water with a splash of lemon.

5. Coconut Lime Cupcakes

Get a taste of the tropics with these Coconut Lime Cupcakes. The combination of coconut and lime creates a refreshing and exotic flavor profile that’s perfect for summer gatherings or simply indulging your cravings. Topped with a creamy coconut lime frosting, these cupcakes are a delightful treat that will transport you to a sunny beach with every bite.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 1 tablespoon lime zest
• Coconut lime frosting (1/2 cup butter, 2 cups powdered sugar, 2 tablespoons coconut milk, 1 tablespoon lime juice)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract and lime zest.
4. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely before frosting.
8. To make the frosting, beat butter until creamy. Gradually add powdered sugar, coconut milk, and lime juice until smooth.
9. Frost the cooled cupcakes and garnish with shredded coconut or lime zest if desired.

Serve with: A tropical fruit platter.

Drink with: Coconut water or a lime spritzer.

6. Watermelon Cupcakes

Watermelon Cupcakes are a fun and fruity treat that capture the essence of summer. These vibrant cupcakes are infused with watermelon flavor and topped with a light, airy watermelon buttercream. Their colorful appearance and refreshing taste make them a hit at any summer party or barbecue.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup watermelon juice
• Red food coloring (optional)
• Watermelon buttercream (1/2 cup butter, 2 cups powdered sugar, 2 tablespoons watermelon juice, green food coloring)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with watermelon juice. Add red food coloring if desired.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely before frosting.
8. To make the frosting, beat butter until creamy. Gradually add powdered sugar and watermelon juice until smooth. Add green food coloring if desired.
9. Frost the cooled cupcakes and garnish with mini chocolate chips to resemble watermelon seeds if desired.

Serve with: A fresh watermelon slice.

Drink with: Iced watermelon juice or a fruity cocktail.

7. Peach Cobbler Cupcakes

Peach Cobbler Cupcakes bring the classic dessert to handheld form. These cupcakes are filled with juicy peach pieces and topped with a cinnamon crumble and creamy vanilla frosting. Each bite is reminiscent of a warm peach cobbler, making them perfect for cozy gatherings or summer picnics.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup diced peaches
• Cinnamon crumble (1/4 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 2 tablespoons butter)
• Vanilla frosting (1/2 cup butter, 2 cups powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
5. Fold in the diced peaches gently.
6. Divide the batter evenly among the cupcake liners.
7. For the crumble, mix flour, brown sugar, and cinnamon. Cut in the butter until crumbly, then sprinkle over the cupcake batter.
8. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool completely before frosting.
10. To make the frosting, beat butter until creamy. Gradually add powdered sugar, milk, and vanilla extract until smooth.
11. Frost the cooled cupcakes and garnish with a sprinkle of cinnamon if desired.

Serve with: A scoop of vanilla ice cream.

Drink with: Sweet iced tea or peach lemonade.

8. Key Lime Pie Cupcakes

Key Lime Pie Cupcakes are a zesty, refreshing treat perfect for any occasion. These cupcakes have a tangy lime flavor and are topped with a smooth cream cheese frosting that mirrors the classic pie. With a graham cracker crust at the base, they bring all the elements of a key lime pie into a delightful handheld form.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup key lime juice
• Graham cracker crust (1/2 cup graham cracker crumbs, 2 tablespoons sugar, 2 tablespoons melted butter)
• Cream cheese frosting (8 oz cream cheese, 1/2 cup butter, 2 cups powdered sugar, 1 tablespoon lime juice)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of each liner.
3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
4. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk and lime juice.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.
9. To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and lime juice until creamy.
10. Frost the cooled cupcakes and garnish with lime zest or a small slice of lime if desired.

Serve with: A side of fresh fruit salad.

Drink with: Key lime soda or sparkling water with lime.

9. Pineapple Upside-Down Cupcakes

These Pineapple Upside-Down Cupcakes bring a fun twist to a classic dessert. Each cupcake features a caramelized pineapple ring and a maraschino cherry on top, with a moist and flavorful cake underneath. These charming cupcakes are perfect for any occasion, offering a bite-sized version of the beloved pineapple upside-down cake.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup brown sugar
• 1/4 cup melted butter
• Pineapple rings and maraschino cherries

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. Place a teaspoon of brown sugar and a teaspoon of melted butter in the bottom of each muffin cup.
3. Place a pineapple ring and a maraschino cherry in the center of each cup.
4. In a bowl, whisk together flour, baking powder, baking soda, and salt.
5. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
7. Pour the batter over the pineapple rings, filling each cup about two-thirds full.
8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool for 5 minutes, then invert onto a wire rack to cool completely.

Serve with: A dollop of whipped cream.

Drink with: Pineapple juice or a tropical smoothie.

10. Mango Coconut Cupcakes

Mango Coconut Cupcakes are a tropical delight that will transport you to an island paradise. These cupcakes combine sweet mango and creamy coconut for a flavor that’s both exotic and comforting. Topped with a coconut cream frosting, they are perfect for any summer gathering or as a special treat to brighten your day.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 1 cup diced mango
• Coconut cream frosting (1/2 cup butter, 2 cups powdered sugar, 2 tablespoons coconut milk, 1/2 cup shredded coconut)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk.
5. Fold in the diced mango gently.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.
9. To make the frosting, beat butter until creamy. Gradually add powdered sugar and coconut milk until smooth. Fold in shredded coconut.
10. Frost the cooled cupcakes and garnish with additional shredded coconut or a slice of mango if desired.

Serve with: A side of tropical fruit salad.

Drink with: Mango juice or coconut water.

11. Cherry Almond Cupcakes

Cherry Almond Cupcakes are a delightful combination of flavors that create a truly special treat. The cupcakes are made with a light almond-flavored batter and are filled with sweet cherries. Topped with an almond buttercream frosting, they are perfect for any celebration or just a sweet indulgence.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1/2 cup buttermilk
• 1 cup pitted cherries, chopped
• Almond buttercream (1/2 cup butter, 2 cups powdered sugar, 1 teaspoon almond extract, 2 tablespoons milk)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in almond extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
5. Fold in the chopped cherries gently.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.
9. To make the frosting, beat butter until creamy. Gradually add powdered sugar, almond extract, and milk until smooth.
10. Frost the cooled cupcakes and garnish with slivered almonds or a cherry on top if desired.

Serve with: A side of cherry compote.

Drink with: Almond milk or cherry soda.

12. Blackberry Lemon Cupcakes

Blackberry Lemon Cupcakes are a beautiful and delicious treat that combines the tartness of lemons with the sweetness of blackberries. These cupcakes are light and fluffy, with a zesty lemon flavor and a burst of blackberry in every bite. Topped with a lemon blackberry frosting, they are perfect for any occasion.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon lemon zest
• 1/2 cup blackberries, mashed
• Lemon blackberry frosting (8 oz cream cheese, 1/2 cup butter, 2 cups powdered sugar, 1/4 cup blackberry puree, 1 tablespoon lemon juice)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
5. Fold in the mashed blackberries gently.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.
9. To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, blackberry puree, and lemon juice until creamy.
10. Frost the cooled cupcakes and garnish with fresh blackberries or lemon zest if desired.

Serve with: A bowl of mixed berries.

Drink with: Lemonade or a blackberry iced tea.

13. Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes capture the nostalgic flavor of your favorite summertime treat. These cupcakes are infused with sweet orange flavor and topped with a creamy vanilla frosting, reminiscent of a classic creamsicle. Perfect for any occasion, these cupcakes are sure to delight kids and adults alike.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup orange juice
• 1 tablespoon orange zest
• Vanilla frosting (1/2 cup butter, 2 cups powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract and orange zest.
4. Gradually add the dry ingredients to the wet mixture, alternating with orange juice.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely before frosting.
8. To make the frosting, beat butter until creamy. Gradually add powdered sugar, milk, and vanilla extract until smooth.
9. Frost the cooled cupcakes and garnish with orange zest or a small orange slice if desired.

Serve with: A bowl of citrus salad.

Drink with: Orange soda or a creamsicle float.

14. Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes are a refreshing and delightful treat that combines the tartness of lemons with the sweetness of raspberries. These cupcakes are light and fluffy, with a burst of raspberry in every bite. Topped with a lemon raspberry frosting, they are perfect for any occasion.

Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon lemon zest
• 1/2 cup raspberries, mashed
• Lemon raspberry frosting (8 oz cream cheese, 1/2 cup butter, 2 cups powdered sugar, 1/4 cup raspberry puree, 1 tablespoon lemon juice)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
5. Fold in the mashed raspberries gently.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting.
9. To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, raspberry puree, and lemon juice until creamy.
10. Frost the cooled cupcakes and garnish with fresh raspberries or lemon zest if desired.

Serve with: A bowl of mixed berries.

Drink with: Lemonade or a raspberry iced tea.

15. Blueberry Cheesecake Cupcakes

Blueberry Cheesecake Cupcakes are a decadent treat that combines the rich, creamy texture of cheesecake with the sweet tartness of blueberries. These cupcakes have a graham cracker crust, a luscious cheesecake filling, and are topped with a blueberry compote. Perfect for special occasions or simply indulging your sweet tooth.

Recipe

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1/4 cup melted butter
• 16 oz cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• Blueberry compote (1 cup blueberries, 1/4 cup sugar, 1 tablespoon lemon juice)

Instructions

1. Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of each liner.
3. In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract and sour cream.
4. Divide the cheesecake batter evenly among the cupcake liners.
5. Bake for 18-20 minutes or until the centers are set.
6. Let the cupcakes cool completely, then refrigerate for at least 2 hours.
7. To make the blueberry compote, combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the mixture thickens.
8. Top the cooled cupcakes with the blueberry compote before serving.

Serve with: A side of fresh blueberries.

Drink with: A cup of hot coffee or a blueberry smoothie.

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