Lemon Cheesecake Cupcakes With Lemon Buttercream Frosting

55 min | intermediate | vegetarian

Close-up of lemon cupcakes with tall swirls of bright yellow buttercream frosting. One cupcake in a white paper liner is in sharp focus on a marble surface, with several more frosted cupcakes softly blurred in the background.

Published Apr 16, 2026

Prep Time	Cook Time	Total Time
35 min	20 min	55 min

Rate/Review

Introduction

These lemon cheesecake cupcakes pair fluffy lemon cake with a creamy cheesecake center and bright buttercream lemon frosting.

They are perfect for spring parties, Easter dessert tables, baby showers, or any sunny weekend bake.

Close-up of a lemon cupcake in a peeled-back paper liner, cut open to show a creamy lemon cheesecake center and topped with a tall swirl of pale yellow lemon buttercream. Two frosted cupcakes and halved lemons are softly blurred in the background on a marble surface.

How to Make Lemon Cheesecake Cupcakes With Lemon Buttercream Frosting

Handsfree mode (keeps screen awake)

Prep the pan and oven

Heat the oven to 350°F and line a 12-cup muffin pan with paper liners.
Set the butter, eggs, milk, and cream cheese out first so everything mixes smoothly.
Make the cheesecake filling

Beat the cream cheese and sugar until smooth, then mix in the egg, lemon zest, juice, and vanilla.
Stop mixing as soon as it looks creamy, because too much air can cause cracking.

Advertisement
Whisk the dry ingredients

Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
Mix the cupcake batter

Cream the butter, oil, and sugar until pale and fluffy, about three minutes.
Beat in the eggs one at a time, then add lemon zest, juice, milk, and vanilla.
Fold in the dry ingredients just until no dry streaks remain.
Assemble the cupcakes

Fill each liner halfway with cupcake batter, then spoon about one tablespoon cheesecake filling into the center.
Top with a little more batter so the filling stays covered.

Advertisement
Bake and cool

Bake for 18 to 22 minutes, until the tops spring back and a tester comes out clean.
Cool in the pan for 10 minutes, then move the cupcakes to a rack.
Let them cool completely before frosting, or the buttercream will melt.
Whip the lemon buttercream

Beat the butter until very smooth, then add powdered sugar, lemon juice, zest, vanilla, salt, and cream.
Whip until light and fluffy, adding more cream if the frosting feels too stiff.
Mix in yellow food coloring if you want a brighter finish.
Frost and serve

Pipe or spread the frosting over the cooled cupcakes, then garnish with extra zest if you like.
Chill the frosted cupcakes for 15 minutes for cleaner swirls and neater serving.

Advertisement

Five lemon cheesecake cupcakes on a pale yellow cake stand, each in a white paper liner and topped with a tall swirl of pastel yellow lemon buttercream. The cupcakes are golden with smooth, bakery-style frosting, set on a light wooden surface with a soft gray background.

Substitutions

Fresh lemon juice for Meyer lemon juice: Meyer lemon juice tastes sweeter and softer. It keeps the citrus flavor bright, with a slightly floral finish.
Whole milk for full-fat sour cream: Use 1/4 cup sour cream and 1/4 cup milk. The batter bakes richer and stays moist longer.
Yellow food coloring for a pinch of turmeric: A tiny pinch gives the frosting a sunny color without artificial dye. The flavor stays mild when used sparingly.

Close-up of a lemon cupcake in a paper liner, cut open to show a creamy cheesecake center. It is topped with a tall swirl of pale yellow lemon buttercream, with blurred frosted cupcakes in the background.

Tips

Use a cookie scoop: A scoop portions the batter evenly. Even layers help the cheesecake center stay in the middle.
Keep the filling cold: Chilled filling is easier to spoon neatly. It also holds a clear center instead of blending into the batter.
Do not overmix: Mix the flour in on low speed or by hand. Too much mixing can make the cupcakes tight.
Cool before piping: Warm cupcakes melt buttercream fast. Fully cooled tops give you sharper swirls and cleaner edges.

Nutrition Facts ^*

Energy	580	kcal
Protein	6	g
Total Fat	34	g
Carbohydrates	67	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did the cheesecake filling sink to the bottom?: Too much filling can weigh it down. Use about one tablespoon and keep batter underneath and over the top.
Why are my cupcakes dense instead of fluffy?: Overmixed batter is the usual cause. Stir just until combined, and make sure your baking powder and baking soda are fresh.
How do I fix buttercream that seems too thin?: Add powdered sugar, a few tablespoons at a time. If it still feels warm, chill it briefly, then whip again.
Can I make these cupcakes ahead of time?: Yes, bake the cupcakes one day early and refrigerate them. Frost them the next day for the freshest texture.

Serving Suggestions

A spoonful of lemon curd on each cupcake adds extra tang and a glossy bakery-style finish.

These cupcakes pair well with berries, iced tea, or sparkling wine, and lime zest makes a fun twist.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.