Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides a much brighter, more authentic flavor than bottled versions. Since lemon is the star flavor here, I strongly recommend using fresh lemons for both the juice and zest. The difference in taste is remarkable, and you'll miss out on the aromatic oils in the zest if you opt for pre-bottled juice.

My frosting is too runny. How can I fix it?

If your frosting is too soft, it could be because the butter or cream cheese was too warm or you added too much lemon juice. Add more sifted powdered sugar, a tablespoon at a time, until you reach the desired consistency. You can also refrigerate the frosting for 15-20 minutes to help it firm up before piping.

Can I make these cupcakes without the cheesecake filling?

Absolutely! These work wonderfully as simple lemon cupcakes with lemon frosting. If omitting the filling, you can fill the cupcake liners a bit more (about 2/3 full) with batter before baking, as you won't need space for the filling later.

How do I prevent my cupcakes from being dry?

The key to moist cupcakes is careful measuring (especially the flour—don't pack it!) and not overbaking. Test for doneness at the 20-minute mark by inserting a toothpick into the center. It should come out with a few moist crumbs, but no wet batter. Also, make sure to use room temperature ingredients, which will incorporate more evenly.

Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting Recipe

Name: Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
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 fresh-squeezed lemon juice; 3.3 ounces instant cheesecake pudding mix; 1 & 1/2 cups milk; 1/2 cup unsalted 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 (optional)

These Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting are the perfect balance of tangy and sweet—like sunshine in cupcake form! The moist lemon-infused cake hides a creamy cheesecake center that’ll surprise and delight with every bite, while the smooth lemon cream cheese frosting adds the perfect finishing touch. Ready in under an hour, these gorgeous cupcakes will impress everyone at your table without keeping you in the kitchen all day.

Why You’ll Love This Recipe

Perfect Balance of Flavors: The tangy lemon pairs beautifully with the rich, creamy cheesecake center for a dessert that’s not too sweet and not too tart.
Impressive but Easy: These cupcakes look like they came from a fancy bakery, but the process is straightforward enough for even novice bakers.
Versatile Treat: Perfect for everything from spring celebrations and baby showers to summer barbecues or simply brightening up a regular weekday.
Make-Ahead Friendly: These cupcakes can be prepared in advance, making them perfect for busy hosts who want to minimize day-of prep work.

Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting

Ingredients You’ll Need

All-purpose flour: The foundation of our cupcakes, providing structure while keeping them tender.
Granulated sugar: Balances the tartness of the lemon while adding necessary sweetness to the cake.
Unsalted butter: Adds richness and helps create that perfect crumb texture. Make sure it’s softened for easier mixing.
Milk: Creates moisture in the batter – whole milk works best but 2% will do in a pinch.
Baking powder: Our leavening agent that ensures these cupcakes rise beautifully in the oven.
Salt: Just a teaspoon enhances all the flavors and balances the sweetness.
Vanilla extract: Adds depth and warmth to complement the bright lemon flavor.
Eggs: Provide structure and richness – be sure they’re at room temperature for best results.
Lemon zest and juice: The stars of the show! Always use fresh lemons for the brightest flavor. The oils in the zest are especially aromatic.
Instant cheesecake pudding and milk: Creates our quick and easy cheesecake filling without the fuss of making a traditional cheesecake.
Cream cheese: The base of our frosting, providing tanginess that complements the lemon beautifully.
Powdered sugar: Makes our frosting smooth and sweet while helping it hold its shape.
Yellow food coloring: Optional but gives that sunny lemon look to the frosting. Use gel for the most vibrant color without thinning the frosting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Berry Burst: Add fresh blueberries or raspberries to the batter for fruity bursts of flavor.
Limoncello Lover’s: Replace a tablespoon of lemon juice with limoncello in both the batter and frosting for a sophisticated adult version.
Lavender Lemon: Add a teaspoon of culinary lavender to the sugar and let it infuse before mixing into the batter.

Filling Alternatives

White Chocolate Center: Replace the cheesecake filling with white chocolate ganache for an extra decadent treat.
Lemon Curd: Swap the cheesecake filling with homemade or store-bought lemon curd for intense citrus lovers.
Raspberry Jam: A dollop of raspberry jam creates a beautiful flavor contrast with the lemon.

How to Make Cheesecake Stuffed Lemon Cupcakes

Step 1: Prepare Your Setup

Preheat your oven to 350°F and line two 12-cup muffin tins with paper liners. This recipe makes exactly 24 cupcakes, so you’ll fill both tins.

Step 2: Make the Lemon Cupcake Batter

In a large bowl, cream together the butter, sugar, and vanilla until the mixture becomes light and fluffy, about one minute. Make sure to scrape down the sides of the bowl to incorporate everything evenly. Add the eggs one at a time, beating well after each addition until the mixture looks airy and smooth.

Step 3: Add the Lemon Flavor

Mix in the fresh lemon juice and zest until fully combined. These fresh ingredients are what give the cupcakes their bright, authentic flavor, so don’t skimp here!

Step 4: Incorporate Dry Ingredients

Add the flour, baking powder, and salt to your lemon batter, stirring just until combined. While continuing to stir, gradually pour in the milk until you have a smooth, well-formed cake batter. Be careful not to overmix.

Step 5: Bake the Cupcakes

Fill each paper-lined cup half full with batter. This leaves room for rising and for the filling later. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Prepare the Cheesecake Filling

While the cupcakes are cooling, whisk together the instant cheesecake pudding mix and milk for a full 2 minutes. Set aside to thicken while the cupcakes finish cooling.

Step 7: Make the Lemon Frosting

In a large bowl, beat the softened butter and cream cheese until creamy and well combined. Gradually add the powdered sugar one cup at a time, beating well after each addition to ensure a smooth frosting. Fold in the lemon juice and zest, then add a few drops of yellow food coloring gel if desired, mixing until well incorporated.

Step 8: Create and Fill the Centers

Once cupcakes are completely cool, use a small spoon to create a hollow in the center of each cupcake, going about halfway down. Twist the spoon slightly if needed to create space, but be careful not to pierce through the bottom. Fill each hollow with a spoonful of the prepared cheesecake pudding.

Step 9: Frost and Garnish

Fill a piping bag fitted with a star tip with your lemon frosting. Pipe frosting onto each filled cupcake in a swirl pattern, making sure to cover the filled center. If desired, garnish with a small lemon wedge or a sprinkle of lemon zest for an extra touch of elegance.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Make sure butter, eggs, and milk are at room temperature for the smoothest batter and best rise.
Don’t Overfill: Fill cupcake liners only halfway to leave room for rising and for the filling later.
Zest Before Juicing: Always zest your lemons before juicing them—it’s much easier!
Chill the Frosting: If your frosting seems too soft for piping, refrigerate it for 15-20 minutes to firm up.
Cupcake Corer Alternative: If you don’t have a cupcake corer or small spoon, use the wide end of a piping tip to create perfect holes for filling.
Sift Your Powdered Sugar: For ultra-smooth frosting without lumps, don’t skip sifting the powdered sugar.

How to Serve

These cupcakes make a beautiful presentation on their own, but here are some serving suggestions to make them even more special:

Elegant Presentation

Arrange these bright cupcakes on a tiered stand for baby showers, bridal showers, or spring tea parties. The yellow color makes a cheerful centerpiece.

Perfect Pairings

Serve with:

A cup of Earl Grey or chamomile tea
Sparkling lemonade for a lemon-themed treat
Prosecco or champagne for adult celebrations
Fresh berries on the side to complement the lemon flavor

Dessert Table Harmony

These cupcakes work beautifully alongside:

Fresh fruit platters
Vanilla ice cream
Shortbread cookies
Other citrus desserts for a themed spread

Make Ahead and Storage

Storing Leftovers

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting requires refrigeration, but let them sit at room temperature for about 15 minutes before serving for the best flavor and texture.

Freezing

Unfilled, unfrosted cupcakes freeze beautifully for up to 2 months. Wrap them individually in plastic wrap and store in a freezer-safe container. Thaw completely at room temperature before filling and frosting.

Note: The cheesecake filling and frosting don’t freeze well, so it’s best to make those components fresh when you’re ready to serve.

Make-Ahead Options

You can prepare components in advance:

Bake cupcakes 1-2 days ahead and store in an airtight container at room temperature
Make frosting 1 day ahead and refrigerate, then bring to room temperature and re-whip before using
Prepare filling just before assembly for best results

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides a much brighter, more authentic flavor than bottled versions. Since lemon is the star flavor here, I strongly recommend using fresh lemons for both the juice and zest. The difference in taste is remarkable, and you’ll miss out on the aromatic oils in the zest if you opt for pre-bottled juice.
My frosting is too runny. How can I fix it?

If your frosting is too soft, it could be because the butter or cream cheese was too warm or you added too much lemon juice. Add more sifted powdered sugar, a tablespoon at a time, until you reach the desired consistency. You can also refrigerate the frosting for 15-20 minutes to help it firm up before piping.
Can I make these cupcakes without the cheesecake filling?

Absolutely! These work wonderfully as simple lemon cupcakes with lemon frosting. If omitting the filling, you can fill the cupcake liners a bit more (about 2/3 full) with batter before baking, as you won’t need space for the filling later.
How do I prevent my cupcakes from being dry?

The key to moist cupcakes is careful measuring (especially the flour—don’t pack it!) and not overbaking. Test for doneness at the 20-minute mark by inserting a toothpick into the center. It should come out with a few moist crumbs, but no wet batter. Also, make sure to use room temperature ingredients, which will incorporate more evenly.

Final Thoughts

These Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting truly capture the essence of sunshine in every bite. The surprise cheesecake center adds that special “wow” factor that will have everyone asking for your secret! Don’t be intimidated by the multiple components—each step is straightforward, and the result is completely worth it. Whether you’re baking for a special occasion or simply craving something bright and cheerful, these cupcakes are guaranteed to bring smiles to faces. Go ahead and treat yourself to this little bit of lemony heaven!