Description
Indulge in these delightful Cheesecake Stuffed Lemon Cupcakes with a zesty Lemon Frosting. A perfect combination of tangy lemon and creamy cheesecake in a moist cupcake.
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
- Preheat the oven and prepare the pan: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Prepare the cupcake batter: Mix dry ingredients, beat butter and sugar, add eggs and flavorings, alternate with dry ingredients, and mix until combined.
- Make the cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth.
- Fill the cupcake liners: Layer batter and cheesecake mixture in the liners.
- Bake the cupcakes: Bake for 18–22 minutes until done, then cool on a wire rack.
- Prepare the lemon frosting: Beat butter, add powdered sugar, lemon juice, zest, salt, and cream to desired consistency.
- Frost the cupcakes: Frost cooled cupcakes and garnish with lemon zest or slices.
Notes
- Ensure the cheesecake filling is thick for better results.
- Substitute lemon extract for a stronger flavor.
- Store cupcakes in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
