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Overhead shot of a lemon cheesecake cupcake with cream cheese frosting, lemon slice, and white sprinkles.

Lemon Cheesecake Cupcakes

Baked lemon cupcakes filled with cheesecake pudding and topped with lemon buttercream frosting. 310 calories per serving.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 310 kcal

Ingredients
  

Lemon Cupcakes

  • 2 1/4 cups all-purpose flour 281 g
  • 1 2/3 cups granulated sugar 333 g
  • 2/3 cup unsalted butter 151 g, softened
  • 1 1/4 cups milk 296 ml
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice 60 ml

Cheesecake Pudding Filling

  • 3.3 oz box instant cheesecake pudding mix 93 g
  • 1 1/2 cups milk 355 ml

Lemon Buttercream Frosting

  • 1/2 cup unsalted butter 113 g, softened
  • 4 oz cream cheese 113 g, softened
  • 16 oz powdered sugar 454 g, sifted
  • 1 tablespoon fresh lemon juice 15 ml
  • 1 teaspoon lemon zest
  • Yellow gel food coloring

Instructions
 

Lemon Cupcakes

  • Preheat oven and line pans:

    Set oven to 350°F (175°C). Place paper liners in 24 muffin cups.

  • Cream butter, sugar, vanilla:

    In a large bowl, beat 2/3 cup butter, 1 2/3 cups sugar, and 1 tsp vanilla until light and fluffy, roughly 1 minute, scraping bowl sides.

  • Add eggs one by one:

    Add 3 eggs one by one, mixing thoroughly after each until light and fluffy.

  • Stir in lemon juice and zest:

    Pour in 1/4 cup lemon juice and 1 tsp lemon zest; stir to blend.

  • Mix dry ingredients with milk:

    Mix in 2 1/4 cups flour, 4 tsp baking powder, and 1 tsp salt until combined. While mixing, pour in 1 1/4 cups milk until fully incorporated and batter forms.

  • Bake cupcakes until done:

    Fill liners half full. Bake for 20-25 minutes until a toothpick inserted in the center emerges clean. Let cool in pan for 5 minutes, then move to a wire rack to cool completely.

Cheesecake Pudding Filling

  • Beat butter and cream cheese:

    In a large bowl, beat 1/2 cup softened butter and 4 oz cream cheese until creamy.

  • Add powdered sugar gradually:

    Slowly add 16 oz powdered sugar, 1 cup at a time, beating well after each addition.

Lemon Buttercream Frosting

  • Fold in lemon and coloring:

    Fold in 1 tbsp lemon juice and 1 tsp lemon zest, then add a few drops of yellow gel food coloring until evenly mixed. Set aside.

  • Prepare cheesecake pudding:

    In a separate bowl, whisk 3.3 oz cheesecake pudding mix with 1 1/2 cups milk for 2 minutes; set aside.

  • Fill cupcakes with pudding:

    Using a small spoon, insert into the center of each cupcake about halfway down, twisting slightly if needed without piercing the bottom. Fill each with a spoonful of cheesecake pudding.

  • Pipe frosting and garnish:

    Place frosting in a piping bag fitted with a star tip. Pipe frosting onto each cupcake in a swirl pattern. Optionally top with a lemon wedge.
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