Description
These Cheesecake Stuffed Lemon Cupcakes feature a moist lemon-infused cake filled with a creamy cheesecake center and topped with a tangy lemon frosting. Perfect for spring or any occasion that calls for a delightful citrusy dessert with rich, creamy texture.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- ½ cup whole milk
For the Cheesecake Filling:
- 6 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the Lemon Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons heavy cream or milk
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly disperse the leavening agents.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, incorporating air for a soft cupcake texture.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice to infuse bright citrus flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and whole milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter and toughening the cupcakes.
- Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy, creating the luscious filling.
- Fill Cupcake Liners: Spoon about 1 tablespoon of cupcake batter into each liner. Add 1 teaspoon of the cheesecake filling in the center of each, then cover with more batter until each cup is approximately ¾ full.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the cake portion (not the cheesecake center) comes out clean, indicating doneness.
- Cool: Allow cupcakes to cool completely in the tin before frosting, ensuring the frosting does not melt.
- Make Lemon Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Stir in lemon juice and lemon zest for flavor. Add heavy cream or milk 1 tablespoon at a time until the frosting reaches a spreadable consistency.
- Frost and Garnish: Spread the lemon frosting on the cooled cupcakes. Optionally garnish with extra lemon zest or a thin lemon slice for an elegant finishing touch.
Notes
- For a more intense lemon flavor, substitute lemon extract in the cupcakes or frosting.
- Store cupcakes in the refrigerator for up to 4 days to maintain freshness.
- Bring cupcakes to room temperature before serving for the best texture and flavor experience.
