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
Scale
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.
