Description

Bakery-style lemon blueberry cupcakes with a creamy cheesecake center, topped with tangy lemon cream cheese frosting. These moist, flavorful treats are perfect for spring brunches, summer picnics, or any celebration.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1/3 cup sour cream (or plain Greek yogurt)
1/2 cup whole milk
2 teaspoons vanilla extract
Zest of 2 lemons (about 2 tablespoons)
2 tablespoons fresh lemon juice
1 cup fresh blueberries (or frozen, unthawed)
6 oz cream cheese, softened
1/4 cup granulated sugar (for cheesecake filling)
1 large egg yolk
1 teaspoon vanilla extract (for cheesecake filling)
4 oz cream cheese, softened (for frosting)
1/4 cup unsalted butter, softened (for frosting)
2 cups powdered sugar, sifted
Zest of 1 lemon (about 1 tablespoon, for frosting)
1–2 tablespoons fresh lemon juice (for frosting)
Pinch of salt (for frosting)
Fresh blueberries (optional garnish)
Lemon zest curls (optional garnish)
Small mint leaves (optional garnish)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Make the cheesecake filling: In a medium bowl, beat cream cheese and sugar until smooth. Add egg yolk and vanilla extract, beat just until combined. Chill in fridge while preparing batter.
Prepare cupcake batter: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until pale and fluffy. Beat in eggs one at a time. Mix in sour cream, lemon zest, lemon juice, and vanilla.
Add half the flour mixture to wet ingredients, mix on low until just combined. Add milk, mix briefly, then add remaining flour mixture. Mix until just combined.
Toss blueberries with a teaspoon of flour. Fold into batter gently.
Spoon about 1 tablespoon batter into each cupcake liner. Pipe or spoon about 1 heaping teaspoon cheesecake filling into the center. Top with more batter until liners are about 3/4 full.
Bake for 18-22 minutes, until cupcakes are lightly golden and spring back when pressed. A toothpick inserted into the cake (not cheesecake center) should come out clean.
Cool cupcakes in tin for 5 minutes, then transfer to wire rack to cool completely.
Make frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, mixing on low until smooth. Beat in lemon zest, lemon juice, and salt. Adjust consistency with milk or more powdered sugar if needed.
Frost cooled cupcakes. Garnish with blueberries, lemon zest curls, or mint leaves if desired.

Notes

For gluten-free cupcakes, use a 1:1 gluten-free flour blend. Room temperature ingredients yield the fluffiest cupcakes. Toss blueberries in flour to prevent sinking. Let cupcakes cool completely before frosting. Cupcakes freeze well unfrosted for up to 2 months.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 325
Sugar: 27
Sodium: 180
Fat: 15
Saturated Fat: 9
Carbohydrates: 40
Fiber: 1
Protein: 4

Keywords: lemon blueberry cupcakes, cheesecake stuffed cupcakes, bakery style cupcakes, spring dessert, summer dessert, cream cheese frosting, easy cupcakes, brunch dessert