Lemon Cheesecake Cupcakes

A lemon cheesecake cupcake topped with a swirl of yellow frosting and a lemon slice.

These bright Lemon Cheesecake Cupcakes are tangy lemon cupcakes with a creamy cheesecake pudding center and a swirl of lemon cream cheese frosting. A fun, filled citrus dessert.

Course Dessert

Cuisine American

Keyword Lemon Cheesecake Cupcakes

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 307kcal

Author Jason Decker

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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