I’ve got a recipe for you that’s like a ray of sunshine on a plate – Lemon Cupcakes. Stuffed with Cheesecake filling and topped with lemon buttercream frosting!
Imagine biting into a cupcake that’s light, fluffy and lemony. Then it’s filled with a smooth, gooey cheesecake pudding. All that is topped with homemade frosting. That’s Cheesecake Stuffed Lemon Cupcakes!
Be sure to keep hold of this recipe card. These fluffy lemon cupcakes are a dream come true for any lemon lover.
The end result is a treat that’s perfect for any occasion. They’re great for a sunny summer afternoon snack, a delightful addition to a baby shower table, or just because.
Jeremy is a huge fan of lemon desserts. You know, lemon bars and such. When he tried this cupcake for me, he was so surprised at the cheesecake pudding in the middle!
I love surprises like that. The textures of the cupcake, pudding, and frosting all blend amazingly. The flavors are perfect together. It’s a heavenly combo.
These are really some of the best lemon cupcakes I’ve ever had, and that’s saying something!
Let’s get into how you can whip up these little bundles of joy right in your own kitchen. Here come Stuffed Lemon Cupcakes with Lemon Frosting!
Some of our other favorite cupcake recipes we have on our site include: Cookie Butter Biscoff Cupcakes Recipe, Lemon Curd Angel Food Cupcakes Recipe, and Lemon Cupcakes with Strawberry Buttercream.
WHY THIS RECIPE WORKS:
- Bright Lemon Flavor: Thanks to the fresh lemon juice and zest, these cupcakes have that perfect balance of sweet and tart.
- Cheesecake Surprise: The cheesecake pudding adds a creamy, luxurious texture that takes these cupcakes to the next level.
- Easy and Fun to Make: Whether you’re a seasoned baker or new to the cupcake game, this recipe is straightforward and enjoyable.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Granulated Sugar
- Unsalted Butter
- Milk
- Baking powder
- Salt
- Vanilla extract
- Eggs
- Lemon zest
- Lemon juice
- Cheesecake-flavored Jello pudding
- Cupcake liners
- For the icing: butter, cream cheese, powdered sugar, lemon juice, lemon zest, yellow gel food coloring
HOW TO MAKE LEMON CUPCAKES:
- Heat the oven to 350°F. Fill 24 muffin cups with paper liners and set aside.
- In a large bowl, cream the butter, sugar, and vanilla until light and fluffy for about 1 minute, scraping the side of the bowl to make sure all ingredients are mixed well.
- Add the eggs and mix well until the egg and sugar mixture is light and fluffy.
- Next, add lemon juice and lemon zest, stir until fully combined.
- Add the flour, baking powder, and salt to the lemon cupcake batter and stir until combined. While stirring, add the milk until everything is fully combined and the cake batter has formed.
- Fill paper-lined muffin cups 1/2 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then place on a wire rack to cool completely.
- In a large bowl, whip the softened butter and cream cheese until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Finally, fold in the lemon juice and zest, then add a few drops of yellow food coloring gel, until well incorporated. Set aside.
- Make the cheesecake pudding by whisking together the cheesecake pudding mix and milk for 2 minutes, and set aside.
- Using a small spoon, insert it into the center of the cupcake, going about halfway down. Twist the spoon slightly if needed. Be careful not to pierce the bottom. Fill the cupcake with a spoonful of cheesecake pudding.
- Add frosting to a piping bag with a star tip and pipe frosting on each cupcake in a swirl pattern, then top with a lemon wedge, if using.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT FROSTING?
Definitely! While lemon buttercream frosting is a classic for these easy lemon cupcakes, a lemon cream cheese frosting or even a simple vanilla frosting works beautifully too.
Really, whatever frosting you think would go well with lemon is on the table.
CAN I ADD EVEN MORE LEMON FLAVOR?
Absolutely! For those who adore lemon recipes, feel free to amp up the zesty flavor with extra lemon extract or even a spoonful of homemade lemon curd.
You could always add an extra helping of lemon zest to the cupcake, filling, and frosting if you want. Ha!
DO I HAVE TO USE LEMON ZEST?
Lemon zest adds a nice lemon flavor, texture and fragrance, but if you’re out, a bit of extra lemon juice or lemon extract can help boost the lemony goodness.
ANY ADDITIONS?
Go crazy! These fluffy cupcakes are ready to be experimented on, haha!
- Fresh lemons for garnish
- Raspberry filling for a fruity surprise
- Lemon curd topping for extra tang
- Sprinkles for a festive touch
- Blueberries for a lemon blueberry twist
- A dollop of whipped cream for creaminess
- Crushed pistachios for a crunchy contrast
- A drizzle of white chocolate for sweetness
- Poppy seeds for a bit of texture
- Candied lemon peel for decoration
ANY SUBSTITUTIONS?
Hey, you could even add lemon slices to the top of each cupcake! Is that too far?
- Gluten-free flour for a gluten-free version
- Coconut oil or vegetable oil instead of butter for a different moisture source
- Egg whites only for a lighter cupcake
- Stevia or a sugar substitute for a lower-calorie treat
- Cake flour for an even tenderer crumb
HOW TO STORE:
Refrigerator: Keep these lemony treats in an airtight container, and they’ll stay fresh for up to 5 days.
They must be refrigerated due to the filling.
Freezer: Unfrosted cupcakes can be frozen for up to 2 months. Wrap them well with plastic wrap and place them in a freezer bag.
DANA’S TIPS AND TRICKS:
- Perfect Zest: Use a fine grater for the lemon zest to ensure it’s finely grated for the best distribution of flavor.
- Room Temperature Ingredients: This helps to ensure that the batter mixes evenly, resulting in a smoother, more uniform cupcake.
- Don’t Overmix: Mix just until the ingredients are combined to keep the cupcakes light and fluffy.
- Fill Cups Evenly: Use a scoop to fill cupcake liners evenly for uniform baking.
- Cool Completely Before Frosting: This ensures the frosting stays put and looks as good as it tastes.
- Add Color Gradually: When coloring your frosting, add the yellow gel food coloring one drop at a time to achieve the perfect lemony hue.
These Lemon Cupcakes are a celebration of all things lemony and delightful. With their moist crumb, zesty flavor, and creamy cheesecake filling, they’re guaranteed to bring a smile to anyone’s face.
Whether you’re baking for a special occasion or just because these cupcakes are sure to be a hit. So, let’s get to it!
Preheat your oven, grab your mixing bowl, and let’s bake up some lemony goodness together. Here’s to lemon cupcakes that taste like a beam of sunlight on a cloudy day – enjoy baking and, even more, enjoy eating!
If you like this recipe, you might also like:
If you’ve tried these LEMON CUPCAKES, let me know how they turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting
Ingredients
- 2 & 1/4 cups all-purpose flour
- 1 & 2/3 cups granulated sugar
- 2/3 cup unsalted butter
- 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 lemon Juice fresh squeezed
For the filling:
- 3.3 ounce box instant cheesecake pudding
- 1 & 1/2 cups milk
For the frosting:
- 1/2 cup butter softened
- 4 ounces cream cheese softened
- 16 ounces powdered sugar sifted
- 1 tablespoon Lemon juice fresh squeezed
- 1 teaspoon lemon zest
- Yellow gel food coloring
Instructions
- Heat the oven to 350°F. Fill 24 muffin cups with paper liners and set aside.
- In a large bowl, cream the butter, sugar, and vanilla until light and fluffy for about 1 minute, scraping the side of the bowl to make sure all ingredients are mixed well.
- Add the eggs and mix well until the egg and sugar mixture is light and fluffy.
- Next, add lemon juice and lemon zest, stir until fully combined.
- Add the flour, baking powder, and salt to the lemon cupcake batter and stir until combined. While stirring, add the milk until everything is fully combined and the cake batter has formed.
- Fill paper-lined muffin cups 1/2 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then place on a wire rack to cool completely.
- In a large bowl, whip the softened butter and cream cheese until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Finally, fold in the lemon juice and zest, then add a few drops of yellow food coloring gel, until well incorporated. Set aside.
- Make the cheesecake pudding by whisking together the cheesecake pudding mix and milk for 2 minutes, and set aside.
- Using a small spoon, insert it into the center of the cupcake, going about halfway down. Twist the spoon slightly if needed. Be careful not to pierce the bottom. Fill the cupcake with a spoonful of cheesecake pudding.
- Add frosting to a piping bag with a star tip and pipe frosting on each cupcake in a swirl pattern, then top with a lemon wedge, if using.
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