...
Go Back
–+ servings
Homemade lemon cheesecake cupcakes recipe cooling on a white marble counter, frosted and unfrosted, shot from above in natural kitchen light.

Lemon Cheesecake Cupcakes Recipe

These Lemon Cheesecake Cupcakes combine the bright tang of lemon with creamy cheesecake centers, all in a moist, bite-sized treat perfect for spring or summer gatherings.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 22 minutes
Chill & Frost: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 cupcakes
Calories: 295kcal
Cost: $10

Equipment

  • 1 Electric mixer Stand or hand mixer; essential for creaming butter and sugar smoothly
  • 2 Mixing bowls One for dry ingredients, one for wet ingredients
  • 1 Standard muffin tin 12-cup capacity
  • 12 Cupcake liners Paper or silicone
  • 1 set Measuring cups and spoons For accurate measurements
  • 1 Microplane zester For fine lemon zest
  • 1 Citrus juicer Optional but helps with fresh lemon juice
  • 1 pack Toothpicks For testing doneness
  • 1 Cooling rack Allows even cooling
  • 1 Piping bag Optional; for decorative frosting swirls

Ingredients

Lemon Cupcakes

  • 1 ¾ cups all-purpose flour sifted
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream adds moisture
  • ¼ cup fresh lemon juice use freshly squeezed
  • 2 tablespoon lemon zest about 2–3 lemons
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 8 oz cream cheese softened
  • ¼ cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract

Lemon Cream Cheese Frosting

  • 4 oz cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • Pinch salt balances flavor

Instructions

  • Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • Sift together flour, baking powder, and salt. Set aside.
  • Cream butter and sugar until light and fluffy. Add eggs one at a time.
  • Mix in vanilla, then alternate dry ingredients with sour cream.
  • Fold in lemon juice and zest. Do not overmix.
  • Prepare filling: Beat cream cheese, sugar, lemon juice, zest, and vanilla until smooth.
  • Fill liners ⅓ full with batter, add 1 tablespoon cheesecake filling, top with more batter.
  • Bake 20–22 minutes, until tops spring back lightly when touched.
  • Cool completely before frosting.
  • For frosting: Beat cream cheese, butter, powdered sugar, lemon juice, and zest until creamy. Pipe or spread on cooled cupcakes.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 295kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 160mg | Potassium: 90mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 520IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg