Lemon Cheesecake Cupcakes with Lemon Frosting
A bright and refreshing treat combining fluffy lemon cupcakes with a creamy cheesecake center and tangy lemon frosting. Perfect for any occasion! 🍋🧁
Equipment
- Muffin tins
- Electric Mixer
- Wire cooling rack
Ingredients
Cupcakes
- 2 1/4 cups all-purpose flour
- 1 2/3 cups granulated sugar
- 2/3 cup unsalted butter, softened
- 1 1/4 cups low-fat milk
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 3 large eggs
- 1 tsp fresh lemon zest
- 1/4 cup freshly squeezed lemon juice
Creamy Cheesecake Filling
- 3.3 oz instant cheesecake pudding mix
- 1 1/2 cups skim or low-fat milk
Lemon Frosting
- 1/2 cup unsalted butter, softened
- 4 oz light cream cheese, softened
- 16 oz powdered sugar, sifted
- 1 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
Instructions
- Heat your oven to 350°F and line two 12-cup muffin tins with paper liners.
- In a large bowl, lightly whip the softened butter, sugar, and vanilla until fluffy. Beat in the eggs one by one, then stir in the fresh lemon juice and zest.
- Fold in the flour, baking powder, and salt. Gradually pour in the milk, stirring gently just until a smooth, light batter forms.
- Fill each cupcake liner halfway. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
- Blend the softened butter and light cream cheese until creamy. Slowly mix in the powdered sugar, followed by the fresh lemon juice, zest, and yellow coloring.
- In a small bowl, whisk the instant cheesecake pudding mix with milk for 2 minutes until it thickens.
- Gently scoop out a small well in the center of each cooled cupcake. Spoon in the cheesecake pudding, pipe a swirl of frosting on top, and garnish with a fresh lemon wedge.
Notes
Nutrition per serving: Calories: 307 kcal, Total Carbs: 47g, Net Carbs: 46.6g, Fats: 12g, Protein: 3g.
