Description
Bright lemon cupcakes with a soft cheesecake center topped with creamy lemon frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup sour cream
- 1/4 cup milk
- 4 oz cream cheese (softened)
- 2 tablespoons granulated sugar (for filling)
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup unsalted butter (softened, for frosting)
- 2 cups powdered sugar
- 2 tablespoons lemon juice (for frosting)
- 1 tablespoon lemon zest (for frosting)
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy. Set aside.
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Blend in vanilla extract, lemon juice, and lemon zest.
- Stir in sour cream and milk until combined.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Spoon about 1 tablespoon of batter into each liner. Add 1 teaspoon of cheesecake filling in the center, then cover with more batter.
- Bake for 18–22 minutes until tops feel set and a toothpick comes out clean from the edge.
- Remove from oven and cool completely on a wire rack.
- In a large bowl, beat softened butter until smooth. Gradually add powdered sugar, mixing until fluffy.
- Stir in lemon juice and lemon zest, and add milk as needed to achieve piping consistency.
- Frost cooled cupcakes generously and garnish with lemon zest or a lemon wedge.
Notes
Serve at room temperature for the best flavor. Store cupcakes in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg