Lemon Cream Cheese Cupcakes
These Lemon Cream Cheese Cupcakes are perfect for any occasion! They are light, fluffy, and bursting with tangy lemon flavor. The addition of cream cheese filling creates a rich and creamy texture that will have you coming back for more.
We love lemon dessert recipes like this one because they are so versatile and can be enjoyed on any occasion. Whether you’re hosting a summer BBQ or just craving something sweet after dinner.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients to help you make this cupcake recipe, so you don’t have to worry about spending a lot of money at the grocery store.
- These cupcakes are simple enough to make so that even beginners can make them.
- They are also elegant enough for special occasions such as weddings, bridal showers, birthdays and so much more.
🛒Ingredients
Next time that you are in the grocery store, pick up these ingredients to make these cream cheese filled cupcakes. You won’t regret making this sweet treat to share with your family and friends.
- flour
- salt
- baking powder
- baking soda
- butter
- sugar
- eggs
- lemon zest
- vanilla
- sour cream
- lemon juice
Cream Cheese Filling
- cream cheese
- sugar
- vanilla
Lemon Buttercream Frosting
- butter
- powdered sugar
- vanilla
- lemon extract
See the recipe card below for quantities.
🔪 How to Make These Lemon Cream Cheese Cupcakes
This is a quick overview of the steps that you need to make this lemon cream cheese cupcake recipe. You can find the full instructions in the printable recipe card at the bottom of this post.
In a small bowl, whisk together the flour, salt, baking powder and baking soda. And then, set aside.
In a large bowl, cream the butter and sugar together. Add in the eggs, one at a time, and beat until well combined. Add in the sour cream, lemon zest, vanilla and lemon juice.
Add in the flour, salt, baking powder and baking soda and mix until the batter is smooth. Set aside.
In a medium sized bowl, beat the cream cheese, sugar and vanilla until smooth and creamy.
Line a cupcake pan with paper liners and then add a heaping tablespoon of batter into the bottom of each cup. Drop a large teaspoon full of cream cheese filling in the middle of each cup before you add the remaining filling. Cover the top of each cupcake with the remaining batter until each filling is covered by batter.
Bake the cupcakes in the preheated 350 degrees oven for 22-23 minutes or until lightly golden brown. And, then remove and let cool completely.
To make the frosting, cream the butter in a large bowl for 1-2 minutes until it changes to a slightly lighter color. Add in the powdered sugar and extracts and beat until smooth and creamy.
Using the frosting tip of choice (1B shown), then place the frosting in a piping bag and swirl on top of each cooled cupcake.
🥄 Equipment
This is a list of equipment that you will need to make this recipe:
- small bowl
- large bowl
- medium bowl
- cupcake pan
- piping bag
- 1b piping tip
- cupcake paper liners
🥫 Storage
Storage – Store the cupcakes in an airtight container at room temperature for up to three days.
Freezing – You can also freeze these cupcakes for up to 3 months. To freeze, let them cool completely and then wrap each cupcake individually in plastic wrap. Place the wrapped cupcakes in an airtight container or freezer bag, making sure to remove as much air as possible. When ready to eat, simply thaw in the refrigerator overnight and bring to room temperature before serving.
Serve With
These cupcakes are great when served with a glass of milk, or your favorite tea or coffee. You can also serve them with a great meal such as this Homemade Pasta Sauce with Meatballs and Sausage.
💭 Tips
Here are a few tips that you can use to ensure this recipe turns out perfectly for you.
- Don’t overmix your cupcake batter, overmixing can cause your cupcakes to be tough and dry.
- We like to use paper cupcake liners, however you can also use silicone liners.
- Use room temperature ingredients to make cream cheese filling and buttercream frosting so that you get smooth products.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, these cupcakes can be made up to 24 hours in advance.
You can tell that a cupcake is done when a toothpick inserted into the cupcake comes out clean.
🍽 More Lemon Recipes
Do you enjoy lemon recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Lemon Cream Cheese Cupcakes
Equipment
- small bowl
- large bowl
- medium bowl
- cupcake pan
- piping big
- 1b piping tip
Ingredients
- 1 ½ cups flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup butter room temperature
- ¾ cup sugar
- 2 eggs
- 2 tablespoons lemon zest
- 1 teaspoon vanilla
- ⅔ cup sour cream
- 2 tablespoons lemon juice
Cream Cheese Filling:
- 8 ounces cream cheese softened
- ¼ cup sugar
- 1 teaspoon vanilla
Lemon buttercream frosting
- 1 cup butter room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon lemon
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.
- In a large bowl, cream the butter and sugar together.
- Add in the eggs, one at a time, and beat until well combined.
- Add in the sour cream, lemon zest, vanilla and lemon juice.
- Add in the flour, salt, baking powder and baking soda and mix until the batter is smooth. Set aside.
- In a medium sized bowl, beat the cream cheese, sugar and vanilla until smooth and creamy.
- Line a cupcake pan with paper liners and add a heaping tablespoon of batter into the bottom of each cup.
- Drop a large teaspoon full of cream cheese filling in the middle of each cup.
- Cover the top of each cupcake with the remaining batter until each filling is covered by batter.
- Place in the oven and bake for 22-23 minutes, until the cupcakes are lightly golden.
- Remove and let cool completely.
- To make the frosting, cream the butter in a large bowl for 1-2 minutes until it changes to a slightly lighter color.
- Add in the powdered sugar and extracts and beat until smooth and creamy.
- Using the frosting tip of choice (1B shown), place the frosting in a piping bag and swirl on top of each cooled cupcake.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
