Description
Delight in these Cheesecake Stuffed Lemon Cupcakes featuring a moist lemon-infused cake filled with a creamy cheesecake center and topped with tangy lemon frosting. Perfectly balanced with zesty citrus notes and rich sweetness, these cupcakes make an irresistible dessert for any lemon lover.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- Zest of 1 lemon
- 2 tablespoons lemon juice
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Lemon Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1-2 tablespoons milk, as needed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute leavening agents and salt for consistent texture.
- Beat Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Incorporate eggs one at a time into the butter mixture, beating well after each addition, then add vanilla extract, sour cream, milk, lemon zest, and lemon juice. Mix thoroughly to combine all wet ingredients.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and uniform without overmixing to maintain cupcake fluffiness.
- Prepare Cheesecake Filling: Beat the softened cream cheese, granulated sugar, and vanilla extract together in a separate bowl until creamy and smooth, ensuring no lumps remain.
- Assemble Cupcakes: Spoon approximately 1 tablespoon of cupcake batter into each lined muffin cup. Add 1 teaspoon of cheesecake filling gently in the center, then cover with remaining cupcake batter until each liner is about 3/4 full.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted near the edges comes out clean, indicating the cupcakes are fully cooked.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely in the pan before removing and frosting, preventing frosting from melting.
- Prepare Lemon Frosting: Beat the softened butter until creamy, slowly add powdered sugar while continuing to beat, then mix in lemon juice and zest. Add milk as needed to reach your desired frosting consistency.
- Frost the Cupcakes: Once the cupcakes are fully cooled, pipe or spread the lemon frosting evenly over each cupcake. Garnish with additional lemon zest if desired for a fresh citrus finish.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- For enhanced flavor, drizzle a little lemon glaze over the frosted cupcakes before serving.
- Using room temperature ingredients helps achieve a smoother batter and fluffier cupcakes.
