Description
These Cheesecake Stuffed Lemon Cupcakes are a delightful treat combining zesty lemon flavor with rich creamy cheesecake filling, topped with smooth lemon frosting. Perfect for parties or a refreshing dessert, these cupcakes boast a moist texture infused with fresh lemon juice and zest, complemented by a luscious cheesecake center and a tangy lemon buttercream frosting.
Ingredients
Scale
Cupcakes
- 2 1/4 cups all-purpose flour
- 1 2/3 cups granulated sugar
- 2/3 cup unsalted butter, softened
- 1 1/4 cups milk
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon lemon zest
- 1/4 cup fresh-squeezed lemon juice
Cheesecake Filling
- 3.3 ounces instant cheesecake pudding mix
- 1 1/2 cups milk
Lemon Frosting
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 16 ounces powdered sugar, sifted
- 1 tablespoon fresh-squeezed lemon juice
- 1 teaspoon lemon zest
- Yellow gel food coloring (optional)
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the softened butter, milk, eggs, lemon zest, lemon juice, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix to keep the cupcakes light and fluffy.
- Prepare the Cheesecake Filling: In another bowl, whisk the instant cheesecake pudding mix with 1 1/2 cups of milk until it thickens. This will be the creamy filling to stuff inside the cupcakes.
- Assemble the Cupcakes: Fill each cupcake liner halfway with the lemon cupcake batter. Add about a tablespoon of the cheesecake pudding mixture in the center, then cover with more cupcake batter to fill 3/4 full. This layering ensures a delicious cheesecake center baked inside each cupcake.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the cupcake (avoiding the filling) comes out clean. Once baked, remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
- Make the Lemon Frosting: In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add sifted powdered sugar, continuing to beat until well combined. Stir in lemon juice, lemon zest, and optional yellow gel food coloring to create a bright, tangy frosting.
- Frost and Serve: Once cupcakes are completely cool, pipe or spread the lemon frosting generously on top of each cupcake. Decorate as desired and enjoy the refreshing combination of lemon and creamy cheesecake flavors.
Notes
- Use room temperature ingredients for the best texture and mixing results.
- Do not overmix the batter to keep cupcakes tender and moist.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Optional: Add a sprinkle of lemon zest or small edible flowers for garnish.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
