Cheesecake Stuffed Lemon Blueberry Cupcakes
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Cheesecake Stuffed Lemon Blueberry Cupcakes

Moist blueberry cupcakes are stuffed with a creamy cheesecake filling and frosted with a lemon buttercream frosting.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 16 cupcakes
Calories: 409kcal
Author: Tornadough Alli


  • 1 stick butter softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 Tbs lemon juice
  • 2 tsp lemon zest
  • 1 cup blueberries


  • 4 oz cream cheese softened
  • 2 Tbs butter softened
  • 1/2 tsp vanilla
  • 3/4 cup powdered sugar


  • 1 stick butter softened
  • 1 cup shortening
  • 2 Tbs lemon juice
  • 4-5 cups powdered sugar
  • Lemon zest


  • Preheat oven to 350 and line a 12 count muffin tin with paper liners, set aside.
  • In large bowl with handheld mixer cream together your butter and sugar. Add in your eggs and vanilla, set aside.
  • In bowl mix together your flour, baking powder and baking soda.
  • In small bowl, whisk together your sour cream, milk, lemon juice and lemon zest.
  • Alternate adding your flour mixture and milk mixture into your butter, thoroughly mixing after each addition, making sure not to over mix.
  • Gently fold into your blueberries then fill your paper liners about 2/3 the way full.
  • Bake for about 20 minutes or until toothpick inserted into center comes out clean.
  • Remove from oven and set aside to cool on wire rack.
  • To make your cheesecake filling mix together your cream cheese and butter until combined, add your vanilla and powdered sugar.
  • Once cupcakes are cooled, hollow out a piece of each of your cupcakes and spoon about 1 Tbs of the cheesecake mixture into the center.
  • To make your buttercream in bowl mix together your butter and shortening until light and fluffy. Add in your lemon juice and mix until incorporated.
  • One cup at a time add your powdered sugar until you reach your desired consistency.
  • Using a large star tip, pipe your buttercream over the tops of your cupcakes. Sprinkle with lemon zest and top with blueberry.


Calories: 409kcal | Carbohydrates: 58g | Protein: 3g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 133mg | Potassium: 90mg | Fiber: 0g | Sugar: 46g | Vitamin A: 230IU | Vitamin C: 2.7mg | Calcium: 42mg | Iron: 0.8mg