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)

Description

Bright, zesty, and deliciously creamy, these Cheesecake Stuffed Lemon Cupcakes are the perfect combination of tangy lemon and velvety cheesecake filling. Topped with luscious lemon frosting and a touch of decorative flair, these cupcakes make an irresistible treat for any occasion. Light and fluffy cupcakes with a surprise cheesecake center will leave everyone asking for seconds!

Ingredients

Units Scale

For the cupcakes:

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

For the filling:

3.3 ounces instant cheesecake pudding mix
1 & 1/2 cups milk

For the frosting:

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)

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Instructions

Prepare the cupcake tins
Preheat your oven to 350°F (175°C). Line 24 muffin cups with paper liners and set them aside.
Cream the butter and sugar
In a large bowl, mix the unsalted butter, granulated sugar, and vanilla extract. Beat until the mixture is light and fluffy, scraping the sides of the bowl as needed.
Add eggs and lemon flavor
Add the eggs one at a time, mixing well after each addition, until you have a light, fluffy batter. Stir in the lemon zest and fresh-squeezed lemon juice until fully combined.
Combine dry ingredients and milk
Add the all-purpose flour, baking powder, and salt to the batter, mixing until just combined. While mixing, slowly add the milk until the batter is smooth and fully incorporated.
Bake the cupcakes
Fill the paper-lined muffin cups halfway with the batter. Bake for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the frosting
In a large bowl, whip the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Fold in the lemon juice, lemon zest, and yellow gel food coloring if desired. Mix until fully incorporated, and set aside.
Prepare the cheesecake filling
Whisk together the cheesecake pudding mix and milk for 2 minutes until thickened. Let the filling sit for a few minutes to set.
Fill the cupcakes
Using a small spoon, gently hollow out the center of each cupcake, going about halfway down without piercing the bottom. Fill each cupcake with a spoonful of the cheesecake pudding mixture.
Frost the cupcakes
Transfer the frosting to a piping bag fitted with a star tip. Pipe a swirl of frosting onto each cupcake. Optionally, top with a lemon wedge or decorative sprinkle for garnish.

Notes

For a stronger lemon flavor in the frosting, you can add a small additional amount of lemon juice or zest.
Make sure the cupcakes are completely cooled before adding the filling and frosting to prevent melting.
To avoid curdling, always use softened butter and cream cheese for the frosting.
If you don’t have yellow gel food coloring, you can omit it or use any food coloring of your choice for a fun twist.

Nutrition

Serving Size: 1 cupcake
Calories: 255kcal
Sugar: 28g
Sodium: 190mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 0g
Protein: 3g
Cholesterol: 40mg