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Cheesecake stuffed lemon cupcakes with lemon frosting on a white plate

Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting

Bright, tangy, and indulgent, these cupcakes are a sunny twist on classic cupcakes, featuring a creamy cheesecake center and light lemon buttercream frosting.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour Use cake flour for even more tender cupcakes.
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened) European-style butter recommended for richer taste.
  • 3/4 cup granulated sugar
  • 2 large eggs Use room temperature.
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup sour cream
  • 1/4 cup milk
For the Cheesecake Filling
  • 4 oz cream cheese (softened) Use full-fat for best results.
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
For the Lemon Frosting
  • 1/2 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1–2 tablespoons milk (as needed) For consistency.

Method
 

Preparation
  1. Step 1: Make the cheesecake filling by combining softened cream cheese, sugar, and vanilla extract until smooth. Set aside.
  2. Step 2: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  3. Step 3: Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  4. Step 4: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Step 5: Add eggs one at a time, blending well after each addition. Incorporate vanilla, lemon juice, and zest.
  6. Step 6: Stir in sour cream and milk until smooth.
  7. Step 7: Gradually mix the dry ingredients into the wet ingredients until just combined.
Assembly
  1. Step 8: Fill cupcake liners with batter and add a teaspoon of cheesecake filling in the center, then cover with more batter.
Baking
  1. Step 9: Bake for 18–22 minutes until set; a toothpick should come out clean from the edge.
  2. Step 10: Cool completely in the pan before transferring to a wire rack.
Frosting
  1. Step 11: For frosting, beat butter until smooth. Gradually add powdered sugar, stirring in lemon juice and zest until fluffy.
  2. Step 12: Frost cooled cupcakes with lemon frosting.

Notes

Store unfrosted cupcakes at room temperature for up to 24 hours. For longer storage, refrigerate or freeze as directed.