Description
Heavenly Lemon Cream Cheese Cupcakes are soft, bright, tangy lemon cupcakes with a sweet, creamy center and optional lemon glaze for an extra burst of citrus perfection.
Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- For the Cream Cheese Filling:
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
- Make the Filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Chill while preparing the batter.
- Prepare the Cupcake Batter: Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners. Beat butter and sugar until fluffy. Add eggs one at a time. Mix in lemon juice and zest. Whisk flour, baking powder, baking soda, and salt separately. Add dry ingredients alternately with milk, mixing just until combined.
- Assemble the Cupcakes: Fill each liner halfway with batter. Add a teaspoon of cream cheese filling in the center. Cover with more batter.
- Bake: Bake for 18–22 minutes, until tops are lightly golden and spring back when touched. Cool completely.
- Add the Lemon Glaze (optional): Mix powdered sugar with lemon juice until pourable. Drizzle over cooled cupcakes.
- Serve: Enjoy soft, tangy cupcakes with a creamy surprise inside.
Notes
- Chilling the cream cheese filling helps it stay centered during baking.
- Use freshly squeezed lemon juice for the best flavor.
- The glaze is optional but adds an extra zesty punch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American