Description
These Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting combine a moist and tangy lemon cupcake with a luscious, creamy cheesecake center, topped with a bright, fluffy lemon frosting. Perfectly balanced for spring or any occasion, these delightful treats offer a burst of citrus flavor with a rich, creamy surprise inside.
Ingredients
Scale
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
For the cheesecake filling:
- 6 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the lemon frosting:
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons heavy cream (or as needed)
- Pinch of salt
Instructions
- Prepare the Oven and Dry Ingredients: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Incorporate the lemon zest, fresh lemon juice, and vanilla extract next, blending well.
- Combine Batter: Stir in the sour cream and milk until the mixture is smoothly combined. Gradually add the dry ingredients to this wet mixture, folding gently and mixing just until incorporated to avoid overmixing.
- Make Cheesecake Filling: In a separate small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until the filling is smooth and creamy without lumps.
- Assemble Cupcakes: Fill each cupcake liner about one-third full with the lemon batter. Carefully add about one heaping teaspoon of cheesecake filling to the center of each liner. Top this with more lemon batter until each liner is about two-thirds full, completely covering the cheesecake layer.
- Bake: Place the muffin pan in the oven and bake for 18-22 minutes. The cupcakes are done when their tops spring back when lightly touched and a toothpick inserted near the edge comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Make Lemon Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar one cup at a time, mixing on low speed after each addition. Add the lemon juice, lemon zest, a pinch of salt, and heavy cream as needed to achieve the desired consistency. Beat everything on high speed for 2-3 minutes until the frosting is fluffy.
- Frost and Garnish: Once cupcakes have cooled completely, frost them generously with the lemon frosting. Optionally, garnish with additional lemon zest or small lemon slices for an elegant presentation.
Notes
- Ensure the cream cheese filling is thick and not runny to maintain a good stuffed center.
- You can substitute some of the fresh lemon juice with lemon extract for a more intense lemon flavor.
- Store cupcakes in the refrigerator for up to 4 days to keep them fresh.
