Lemon Cream Cheese Cupcakes

These Lemon Cream Cheese Cupcakes are tender cupcakes, filled with a lemon filling, and topped with creamy lemon buttercream frosting.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 23

Total Time 38

Servings Cupcakes

Calories 321kcal

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.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.