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Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting

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Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 24
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Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting

A lemony cupcake stuffed with sweet blueberry cheesecake and topped with a creamy vanilla frosting.

Ingredients

1
box Betty Crocker™ SuperMoist™ lemon cake mix
1
cup water
1/2
cup vegetable oil
4
eggs, divided
1
package cream cheese (8 oz), softened
1/4
cup granulated sugar
1/8
teaspoon salt
2
tablespoons blueberry jam or preserves
1
container Betty Crocker™ Rich & Creamy vanilla frosting
Fresh blueberries, for topping (optional)

Directions

  • 1 Heat oven to 350°F. Place 24 paper baking cups in muffin tins.
  • 2 In a large bowl, beat cake mix, water, oil and 3 eggs on low speed until combined, then on medium speed 2 minutes. In a separate medium bowl, beat cream cheese, sugar, salt and remaining egg until creamy and smooth. Fold in blueberry jam.
  • 3 Spoon about a tablespoon of cake batter into each paper baking cup. Top with a rounded tablespoonful of the blueberry-cream cheese mixture, then top with another 2 tablespoons of cake batter (so the paper baking cup is about 2/3 full and the cream cheese mixture is covered). Bake cupcakes 20 minutes, until a toothpick inserted in the center comes out clean.
  • 4 Cool cupcakes 2 minutes in tins, then transfer to a cooling rack to cool completely. Pipe frosting on top of fully cooled cupcakes. Garnish with blueberries, if desired.
See Step By Step

Step By Step  

It’s a cheesecake. It’s a cupcake. NO – it’s both! And together they make one yummy sweet treat.

As prepared by Girl Versus Dough,

Take a bite and know that spring is on its way...

These Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting, you guys – YOU. GUYS. I don’t even have the words, really (you’re shocked, I know).

But if you give me a moment to think about it (whilst devouring one, or five), I will be able to tell you everything I think about them.

Like how the blueberry and lemon play off of each other in the most delightful way. Or how they’re sweet but not too sweet, even with the creamy vanilla frosting piped on top.

Or how cheesecake stuffed inside of a cupcake is darn near just about the best idea of all the ideas. Because how can you go wrong, really, with a blueberry-flavored cheesecake center of a fluffy, lemony cupcake? You just can’t. And on that note, let’s stop talking about them and bake them already! (Says my growling tummy that wants another cupcake.)

 

Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting

First, make the cake batter. I use Betty Crocker’s lusciously delicious lemon cake mix, which gives these cupcakes just the right amount of lemon flavor, moistness and fluffiness to pair with a blueberry cheesecake filling.

And that vanilla frosting, which I could (but TOTALLY DIDN’T, ahem) eat with a spoon.

 

Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting

In a separate bowl, beat some cream cheese (full fat is best, y’all!) with an egg, some sugar and salt. Fold in a couple tablespoons of blueberry jam or preserves – and hey, if blueberry jam isn’t your jam, feel free to swap it with your fave flavor. Raspberry or strawberry jam would be equally tasty!

 

Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting

Spoon a generous tablespoon or so of the cake batter into each paper baking cup, then top with a rounded tablespoonful of the cream cheese mixture.Top with another two tablespoons or so of the cake batter (so each baking cup is about 2/3 full and the cream cheese mixture is completely covered).

Bake 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean.

 

Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting

Cool the cupcakes completely, then pipe on that vanilla frosting. I used Betty Crocker’s Rich & Creamy vanilla frosting because I dearly love it so, but you can go the homemade route, too (and maybe even go crazy and make it blueberry-flavored, or lemon-flavored, or use cream cheese frosting, ahhh! So exciting).

 

Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting

Top each frosted cupcake with a fresh blueberry, for the health, obvi. And enjoy!

 

Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting

Cheesecake in a cupcake, you complete me.

See Recipe
Tips  

Store cupcakes covered in an airtight container in the fridge for up to 5 days.

Don't love blueberries? Swap the blueberry jam for your favorite, like raspberry or strawberry.

Nutrition Information 
No nutrition information available for this recipe
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