Directions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a bowl, mix together the flour, softened butter, granulated sugar, and vanilla extract until the mixture forms a soft dough.
Press the dough evenly into the bottom of the prepared muffin tin, about 1 tablespoon per cup. Bake for 10 minutes, or until lightly golden. Allow to cool.
In another bowl, beat the cream cheese, powdered sugar, lime zest, and lime juice until smooth and creamy.
Spoon a layer of blueberry preserves over the cooled crust in each cup.
Pipe the cream cheese mixture over the blueberry layer, filling each cup nearly to the top.Spoon remaining blueberry preserves over cream cheese mixture.
Top with a swirl of purple-tinted cream cheese frosting.
Garnish with fresh blueberries, lime slices, and lime zest.
Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: 210 kcal per cupcake | Servings: 12 cupcakes
