Description
These Cheesecake Stuffed Lemon Cupcakes are light, moist, and bursting with fresh lemon flavor. Each cupcake features a creamy cheesecake filling and is topped with a luscious lemon frosting, making them perfect for spring celebrations or any time you want a delightful citrus dessert.
Ingredients
Scale
Cupcake Batter
- 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
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Make cupcake batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice. In a separate bowl, whisk together the flour, baking powder, and salt. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Prepare cheesecake filling: In a medium bowl, combine the instant cheesecake pudding mix and milk. Whisk until thickened.
- Fill cupcake tins: Spoon about 1 tablespoon of cupcake batter into each liner. Add about 1 tablespoon of cheesecake filling in the center, then cover with more cupcake batter until the cups are about 2/3 full.
- Bake: Bake for 18-22 minutes or until a toothpick inserted into the cake (avoiding the filling) comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Make lemon frosting: In a large bowl, beat together softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, then beat in lemon juice, lemon zest, and optional yellow gel food coloring until frosting is smooth and fluffy.
- Frost cupcakes: Once cupcakes are completely cooled, frost the tops generously with the lemon frosting using a spatula or piping bag.
- Serve and store: Serve immediately or refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving for best flavor and texture.
Notes
- Make sure cupcakes are fully cooled before frosting to prevent melting.
- You can substitute milk with buttermilk for a tangier cupcake.
- Use fresh lemon juice for best citrus flavor.
- Store cupcakes in the refrigerator due to cream cheese frosting.
- Let refrigerated cupcakes come to room temperature before serving for optimal taste.
