Why You’ll Love This Recipe

These cupcakes combine the best of both worlds moist, flavorful lemon cake and rich, creamy cheesecake filling. The lemon frosting adds a tangy sweetness that perfectly balances the cupcakes. With a soft, tender crumb and a surprise cheesecake center, these treats are impressive but surprisingly easy to make.

Ingredients

Cupcakes:

2 ¼ cups all-purpose flour
1 ⅔ cups granulated sugar
2/3 cup unsalted butter, softened
1 ¼ cups milk
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
1 teaspoon lemon zest
¼ cup fresh lemon juice

Cheesecake Filling:

3.3 oz box instant cheesecake pudding
1 ½ cups milk

Lemon Frosting:

½ cup butter, softened
4 oz cream cheese, softened
16 oz powdered sugar, sifted
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Yellow gel food coloring (optional)

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs, one at a time, followed by vanilla, lemon juice, and lemon zest.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet, alternating with milk, beginning and ending with flour. Mix until just combined.
In a small bowl, prepare cheesecake filling by whisking instant cheesecake pudding with 1 ½ cups milk according to package instructions.
Fill cupcake liners halfway with batter. Add 1–2 tablespoons of cheesecake filling in the center, then top with remaining batter until liners are ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the cake (not the filling) comes out clean. Cool completely on a wire rack.
For frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar, then stir in lemon juice, lemon zest, and yellow gel coloring if desired. Beat until fluffy.
Frost cooled cupcakes using a piping bag or a spatula. Optional: garnish with lemon zest or a small lemon candy.

Servings and Timing

Makes about 12 cupcakes
Prep time: 25 minutes
Bake time: 20 minutes
Cooling and frosting: 30 minutes
Total time: about 1 hour 15 minutes

Variations

Mini Cupcakes: Use mini muffin tins for bite-sized treats; reduce bake time to 12–15 minutes.
Berry Twist: Top with fresh raspberries or blueberries for added flavor and color.
Gluten-Free: Substitute flour with a 1:1 gluten-free blend.
Extra Zesty: Add extra lemon zest or a teaspoon of lemon extract for more pronounced citrus flavor.
Filling Swap: Use chocolate or vanilla pudding instead of cheesecake for a different surprise center.

Storage/Reheating

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Do not freeze frosted cupcakes, as the frosting may separate.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake them a day in advance and frost just before serving.

Can I use box cake mix instead of making from scratch?

Yes, a lemon cake mix works well just fold in lemon juice and zest for extra flavor.

How do I prevent the cheesecake filling from leaking?

Place a generous amount of batter under and over the filling, and avoid overfilling the cupcake liners.

Can I pipe the frosting?

Yes! The frosting is stable and perfect for piping decorative swirls.

Can I make this dairy-free?

Yes, use non-dairy butter, cream cheese alternatives, and plant-based milk.

Conclusion

Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting are a festive, flavorful, and visually stunning dessert. With a moist lemon cake, creamy cheesecake center, and tangy frosting, these cupcakes are perfect for birthdays, brunches, or any occasion that calls for a sweet citrus treat. They’re sure to impress friends, family, or anyone lucky enough to enjoy one!