Description
Delightful lemon cupcakes stuffed with creamy cheesecake filling and topped with zesty lemon frosting.
Ingredients
Scale
- 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
- 4 oz cream cheese (softened)
- 2 tablespoons granulated sugar (for filling)
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup unsalted butter (for frosting, softened)
- 2 cups powdered sugar
- 2 tablespoons lemon juice (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 1–2 tablespoons milk (as needed for frosting consistency)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your muffin tin with cupcake liners.
- Mix the dry ingredients (flour, baking powder, baking soda, salt) in a medium bowl.
- Cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each. Then mix in vanilla, lemon juice, and lemon zest.
- Combine the wet and dry ingredients, alternating with sour cream and milk.
- Prepare the cheesecake filling by beating cream cheese, sugar, and vanilla until smooth.
- Assemble the cupcakes by scooping batter, adding cheesecake filling, and topping with more batter.
- Bake for 18-20 minutes, until a toothpick comes out clean.
- Cool the cupcakes for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- Make the lemon frosting by beating butter, then adding powdered sugar, lemon juice, lemon zest, and milk until spreadable.
- Frost the cooled cupcakes and serve!
Notes
These cupcakes can be prepared in advance; just frost them right before serving for best results. Consider adding fruits like blueberries for variation.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cupcakes, lemon, cheesecake, dessert, baking