If you’re on the lookout for a dessert that perfectly balances tangy brightness and creamy indulgence, then the Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting Recipe is going to be your new favorite treat. These cupcakes combine a tender lemon-flavored base with a luscious cheesecake center, all topped off with a zesty lemon frosting that sings with sunshine in every bite. Whether for a spring celebration, a birthday, or just because you deserve something special, this recipe delivers joy, texture, and unforgettable flavor packed into each little cake.
Ingredients You’ll Need
Gathering simple, essential ingredients is the first step toward creating magic with the Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting Recipe. Each component plays a crucial role: from the all-purpose flour giving structure, to the fresh lemon juice and zest brightening every mouthful, and the cream cheese adding that signature cheesecake richness.
- 2 & 1/4 cups all-purpose flour: It’s the foundation for tender, fluffy cupcakes that hold everything together perfectly.
- 1 & 2/3 cups granulated sugar: Adds the right sweetness without overpowering the lemon’s tartness.
- 2/3 cup unsalted butter: Contributes moisture and richness to the cake batter.
- 1 & 1/4 cups milk: Keeps the cupcakes moist and tender.
- 4 teaspoons baking powder: Essential leavening to give cupcakes a light, airy texture.
- 1 teaspoon salt: Enhances all the flavors harmoniously.
- 1 teaspoon vanilla extract: Adds warmth and depth to the lemony flavors.
- 3 large eggs: Bind the ingredients and provide structure.
- 1 teaspoon lemon zest: Infuses fresh lemon aroma throughout the batter.
- 1/4 cup fresh-squeezed lemon juice: Packs a citrus punch that brightens the cupcakes.
- 3.3 ounces instant cheesecake pudding mix: Creates that luscious cheesecake filling that’s soft and irresistible.
- 1 & 1/2 cups milk (for pudding): Mixed with pudding mix to form the creamy cheesecake center.
- 1/2 cup unsalted butter, softened (for frosting): Provides a smooth and rich base for the lemon frosting.
- 4 ounces cream cheese, softened: Adds tang and creaminess to the frosting.
- 16 ounces powdered sugar, sifted: Sweetens the frosting and helps it pipe beautifully.
- 1 tablespoon fresh-squeezed lemon juice (for frosting): Delivers fresh citrus zing in the final layer.
- 1 teaspoon lemon zest (for frosting): Gives pieces of lemon brightness and visual appeal.
- Yellow gel food coloring (optional): Enhances the frosting’s sunny color without altering flavor.
How to Make Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting Recipe
Step 1: Prepare the Cupcake Batter
Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a large bowl, mix together the flour, baking powder, and salt — these dry ingredients ensure your cupcakes rise perfectly and have a tender crumb. In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy, then beat in eggs one at a time, vanilla extract, lemon zest, and fresh lemon juice to infuse that bright citrus flavor.
Step 2: Combine Wet and Dry Ingredients
Alternate adding the dry flour mixture and milk into the butter-egg mixture, starting and ending with the flour. Mix gently until just combined. Over-mixing can make the cupcakes tough, so keep the batter light and airy to achieve that melt-in-your-mouth texture you’re after.
Step 3: Make the Cheesecake Filling
In a medium bowl, whisk the instant cheesecake pudding mix with 1 & 1/2 cups of milk until thickened according to the package instructions. This creamy filling is the heart of the recipe, making these cupcakes truly unique and luscious.
Step 4: Assemble the Cupcakes
Fill each cupcake liner about halfway with the lemon batter. Then spoon a generous tablespoon of the cheesecake filling into the center of each. Top the filling with more lemon batter until the liners are about two-thirds full. This creates a delightful surprise of creamy cheesecake nestled inside each cupcake.
Step 5: Bake and Cool
Bake the cupcakes for 18 to 22 minutes or until a toothpick inserted near the edge comes out clean. Let them cool completely before frosting, as the frosting will melt if applied too soon.
Step 6: Prepare the Lemon Frosting
Beat together softened butter and cream cheese until creamy and smooth. Gradually add powdered sugar, mixing well after each addition, until the frosting is light and fluffy. Stir in the fresh lemon juice, lemon zest, and a few drops of yellow gel food coloring if desired. This frosting tastes like sunshine and is the perfect finishing touch.
Step 7: Frost the Cupcakes
Once cooled, pipe or spread the lemon frosting generously over each cupcake. Feel free to get creative with piping tips for a professional-looking finish. The zingy frosting on top balances the richness of the cheesecake filling, making every bite a perfect harmony.
How to Serve Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting Recipe
Garnishes
To add a little extra flair, consider sprinkling finely grated lemon zest or edible gold dust on top of the frosting. Thin slices of candied lemon peel also create an elegant garnish and deepen the lemon flavor profile. Fresh berries like blueberries or raspberries can add a pop of color and a subtle tartness that pairs beautifully with the creamy cupcake.
Side Dishes
These cupcakes shine on their own but can be accompanied by light sides for an indulgent tea party or brunch. Consider serving with a bowl of fresh fruit salad featuring strawberries, kiwi, and pineapple or a refreshing mint-infused iced tea. A dollop of whipped cream or a scoop of vanilla bean ice cream alongside will also elevate the experience.
Creative Ways to Present
For a party, arrange the cupcakes on a tiered dessert stand surrounded by fresh flowers such as daisies or pansies to complement the lemon theme. Wrapping cupcake liners with pastel ribbons or placing them in decorative boxes makes for a charming gift. You can also serve them chilled on a platter with extra lemon slices for guests to add as they please.
Make Ahead and Storage
Storing Leftovers
You can store these cupcakes in an airtight container in the refrigerator for up to 4 days. The cheesecake filling means refrigeration is essential to keep them fresh and safe. Before serving, allow them to come to room temperature for the best flavor and texture.
Freezing
Wrap each cooled cupcake tightly in plastic wrap and place them in a freezer-safe container. Frozen cupcakes keep well for up to 2 months. Thaw them overnight in the refrigerator before eating, and refresh the frosting if needed by gently whipping it again.
Reheating
If you want to enjoy these cupcakes warm, take them out of the fridge and let them sit at room temperature first. Avoid microwaving as it can separate the cream cheese frosting and affect the texture of the cheesecake filling. Instead, let them thaw naturally and enjoy them slightly cool, which enhances the lemon freshness.
FAQs
Can I substitute the instant cheesecake pudding mix?
While the instant cheesecake pudding mix is integral for that creamy filling, you could try making a homemade cheesecake filling with cream cheese, sugar, and a bit of cornstarch, but the texture may differ slightly.
Is it necessary to use fresh lemon juice and zest?
Fresh lemon juice and zest provide the brightest and freshest flavor, essential for the lively lemon notes in this recipe. Bottled lemon juice tends to be less vibrant and can change the taste.
Can I make these cupcakes gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free baking blend you trust, you can make this recipe gluten-free. Just be sure the baking powder and other ingredients are also gluten-free.
How do I prevent the cheesecake filling from leaking during baking?
Filling the cupcakes carefully and not overfilling with the cheesecake mixture helps prevent leaks. Also, placing the filling in the center and covering it well with batter creates a seal during baking.
What is the best way to pipe the lemon frosting?
A large star tip or round tip works wonderfully for these cupcakes. Chill your frosting slightly if it’s too soft, to get smoother, more defined swirls.
Final Thoughts
Making the Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting Recipe is a fun and rewarding experience that brings together zesty lemon flavor and rich cheesecake creaminess in every bite. These cupcakes are sure to become a favorite for any occasion, delighting friends and family with their bright, irresistible taste. Give this recipe a try—it’s a slice of sunshine you won’t regret!
Print
Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesecake Stuffed Lemon Cupcakes combine the bright, zesty flavor of lemons with a creamy cheesecake filling and a smooth lemon frosting. Perfectly moist cupcakes encase a decadent cheesecake surprise, topped with a tangy and sweet lemon frosting that is both visually appealing and delicious. Ideal for spring and summer gatherings, these cupcakes deliver a delightful citrus twist on a classic favorite.
Ingredients
Cupcakes
- 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
- Prepare Cheesecake Filling: In a mixing bowl, combine the instant cheesecake pudding mix with 1 1/2 cups milk. Whisk well until smooth and let it set in the refrigerator while preparing the cupcake batter to thicken.
- Make Cupcake Batter: Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners. In a large bowl, sift together the all-purpose flour, baking powder, and salt. In another bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and fresh lemon juice. Alternately add the dry ingredients and milk to the wet mixture, mixing gently until just combined, being careful not to overmix.
- Fill Cupcake Liners: Fill each cupcake liner halfway with the lemon batter. Add a spoonful of the chilled cheesecake pudding filling into the center of each cupcake. Cover the cheesecake filling with more cupcake batter until each liner is about 3/4 full.
- Bake Cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted near the edge (not the cheesecake center) comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
- Prepare Lemon Frosting: In a large bowl, beat the softened butter and cream cheese together until creamy and smooth. Gradually add the sifted powdered sugar, continuing to beat until fluffy. Mix in the fresh lemon juice and lemon zest. If desired, add a few drops of yellow gel food coloring to achieve a bright lemon color.
- Frost Cupcakes: Once the cupcakes have completely cooled, frost them generously with the lemon frosting using a piping bag or a spatula. Optionally, garnish with additional lemon zest or thin lemon slices for decoration.
Notes
- Make sure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- For extra lemon flavor, add a teaspoon of lemon extract to the batter.
- Use room temperature ingredients to ensure a smooth batter and frosting.
- If you prefer, you can substitute cream cheese with mascarpone for a richer frosting.
- The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
