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Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting

  • Prep 15 min
  • Total 45 min
  • Servings 24

A lemony cupcake stuffed with sweet blueberry cheesecake and topped with a creamy vanilla frosting. ...MORE+ LESS-

Girl Versus Dough
March 7, 2017

Ingredients

1
box (15.25 oz) Betty Crocker™ SuperMoist™ Cake Mix Lemon
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
can (16 oz) Betty Crocker™ Rich & Creamy Frosting Vanilla
Fresh blueberries, for topping (optional)

Steps

Hide Images
  • 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.
  • 5
    Garnish with blueberries, if desired.

Expert 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

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
230mg
10%
Potassium
40mg
1%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
21g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • It’s a cheesecake. It’s a cupcake. NO – it’s both! And together they make one yummy sweet treat. 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.) 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). 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. Cheesecake in a cupcake, you complete me.

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