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Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting Recipe

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  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes (plus cooling)
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting combine the zesty brightness of fresh lemon with a rich, creamy cheesecake center nestled inside soft, moist cupcakes. Topped with tangy lemon frosting, these delightful treats are perfect for spring celebrations or anytime you crave a refreshing dessert with a decadent twist.

Ingredients

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup sour cream
  • 1/4 cup milk

For the Cheesecake Filling:

  • 4 oz cream cheese (softened)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

For the Lemon Frosting:

  • 1/2 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1–2 tablespoons milk (as needed for consistency)

Instructions

  1. Make the cheesecake filling: In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until the mixture is smooth and creamy. Set this filling aside while preparing the cupcakes.
  2. Prepare the cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners for easy removal and cleanup.
  3. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
  4. Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes. This aerates the batter and creates a tender crumb.
  5. Add eggs and flavorings: Add the eggs one at a time, mixing well after each addition to fully incorporate. Then blend in the vanilla extract, fresh lemon juice, and lemon zest to infuse citrus flavor throughout the batter.
  6. Add sour cream and milk: Stir in the sour cream and milk, which add moisture and richness, making the cupcakes tender and soft.
  7. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cupcakes light.
  8. Fill cupcake liners with batter and filling: Spoon about 1 tablespoon of cupcake batter into each liner. Place 1 teaspoon of the cheesecake filling in the center of each, then cover with more batter until the liners are about three-quarters full, sealing in the cheesecake surprise.
  9. Bake the cupcakes: Bake in the preheated oven for 18–22 minutes, or until the tops feel set and a toothpick inserted near the edge (not center) comes out clean. This ensures the cupcakes are properly baked without disturbing the cheesecake filling.
  10. Cool the cupcakes: Remove cupcakes from the oven and let them cool completely in the pan on a wire rack to prevent the filling from leaking and to prepare for frosting.
  11. Make the lemon frosting: In a large bowl, beat the softened butter until smooth. Gradually add powdered sugar one cup at a time, mixing well after each addition. Stir in the lemon juice and lemon zest for citrus brightness. Add 1 to 2 tablespoons of milk as needed to achieve a piping consistency. Beat the frosting until it is light and fluffy.
  12. Frost the cupcakes: Using a piping bag or spatula, frost the cooled cupcakes generously. For an elegant touch, garnish with additional lemon zest or a small lemon wedge if desired.

Notes

  • Store cupcakes in the refrigerator because of the cream cheese filling to keep them fresh and safe to eat.
  • Before serving, let the refrigerated cupcakes sit at room temperature for 10 to 15 minutes to bring out the best texture and flavor of the frosting and cake.
  • You can substitute sour cream with Greek yogurt for a slightly tangier cupcake.
  • For an extra burst of lemon flavor, add a little lemon extract in addition to the zest and juice.

Find it online: https://slsrecipes.com/cheesecake-stuffed-lemon-cupcakes-with-lemon-frosting-recipe/