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Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting

Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting Bliss

Indulge in these delightful Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting, featuring a soft lemon cake and creamy cheesecake center.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Substitute with a gluten-free blend for a gluten-free option.
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter Use softened butter for better mixing.
  • 1 cup Granulated Sugar
  • 2 large Eggs Have them at room temperature for best results.
  • 1 tsp Vanilla Extract Swap it for lemon extract for an extra lemony burst.
  • 1/4 cup Fresh Lemon Juice Avoid bottled lemon juice for optimal taste.
  • 1 tbsp Lemon Zest Intensifies the lovely lemon flavor.
  • 1/2 cup Sour Cream or Greek Yogurt Use coconut yogurt for a dairy-free variation.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Consider dairy-free cream cheese as a substitute.
For the Lemon Frosting
  • 2 cups Powdered Sugar Adjust for desired sweetness.
  • 2 tbsp Milk Any plant-based milk can be used.
  • 2 tbsp Fresh Lemon Juice Adds tanginess to the frosting.
  • 1 tsp Lemon Zest Elevates citrus taste.

Equipment

  • Mixer
  • Muffin Tin
  • Cupcake Liners
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Prepare Cream Cheese Filling: In a small bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  2. Combine Dry Ingredients: In a separate bowl, whisk all-purpose flour, baking powder, baking soda, and salt.
  3. Make the Cupcake Batter: Cream together butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla, lemon juice, zest, sour cream, and milk until combined. Fold in dry ingredients.
  4. Fill Muffin Tins: Add 1 tablespoon of batter to each liner, then 1 teaspoon of cream cheese filling, and top with another tablespoon of batter.
  5. Bake: Preheat oven to 350°F. Bake for 18-22 minutes until golden and toothpick comes out clean. Cool in tin for 10 minutes.
  6. Prepare Lemon Frosting: Beat softened butter until creamy, gradually add powdered sugar, then mix in fresh lemon juice and zest, adjusting milk for consistency.
  7. Frost the Cupcakes: Once cooled, frost cupcakes with lemon frosting using a piping bag or spatula.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best results, use fresh ingredients and allow cupcakes to cool before frosting.

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