Description
These Lemon Cheesecake Cupcakes with Lemon Frosting are a delightful treat combining moist lemon-flavored cupcakes filled with creamy instant cheesecake pudding and topped with a tangy, smooth lemon cream cheese frosting. Perfect for spring gatherings or any time you want a refreshing, citrusy dessert.
Ingredients
Cupcake Batter
- 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 fresh squeezed lemon juice
Cheesecake Filling
- 3.3 ounce box instant cheesecake pudding mix
- 1 & 1/2 cups milk
Lemon Frosting
- 1/2 cup butter, softened
- 4 ounces cream cheese, softened
- 16 ounces powdered sugar, sifted
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon lemon zest
- Yellow gel food coloring, a few drops
Instructions
- Preheat and Prepare Muffin Tin: Heat the oven to 350°F. Line 24 muffin cups with paper liners and set them aside for later.
- Cream Butter, Sugar, and Vanilla: In a large bowl, cream together butter, granulated sugar, and vanilla extract until the mixture is light and fluffy, about 1 minute. Scrape the sides to ensure thorough mixing.
- Add Eggs: Add eggs one at a time to the mixture, beating well after each addition until the batter is light and fluffy.
- Add Lemon Juice and Zest: Stir in fresh lemon juice and lemon zest until fully incorporated into the batter.
- Combine Dry Ingredients and Milk: Gradually add flour, baking powder, and salt to the batter. While stirring, slowly add milk until the batter is smoothly combined and well mixed.
- Fill Muffin Cups and Bake: Fill each paper-lined muffin cup halfway with batter. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened butter and cream cheese together until creamy and smooth. Gradually add the powdered sugar, beating well after each cup to ensure smooth consistency. Fold in lemon juice, lemon zest, and a few drops of yellow gel food coloring until evenly combined. Set aside.
- Make Cheesecake Filling: Whisk together the instant cheesecake pudding mix and 1 & 1/2 cups milk for 2 minutes until thickened. Set aside.
- Fill Cupcakes: Using a small spoon, carefully insert it into the center of each cupcake about halfway down, twisting slightly if needed but avoiding piercing the bottom. Spoon a portion of the cheesecake pudding filling into the hollowed center.
- Pipe Frosting: Fill a piping bag fitted with a star tip with the lemon frosting. Pipe a swirl of frosting on top of each cupcake evenly.
- Optional Garnish: Top each cupcake with a small lemon wedge for a fresh decorative touch.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth frosting.
- Do not pierce the bottom of the cupcake when filling with cheesecake pudding to avoid leakage.
- If you want extra lemon flavor, sprinkle a little lemon zest over the frosted cupcakes.
- Yellow gel food coloring is optional and used for aesthetic purposes only.
- Use fresh squeezed lemon juice for best flavor, but bottled lemon juice can be substituted in a pinch.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
