Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting

blueberry cheesecake-stuffed lemon cupcakes with vanilla frosting Dessert
Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting
  • Prep 15 min
  • Total 45 min
  • Servings 24

A lemony cupcake stuffed with sweet blueberry cheesecake and topped with a creamy vanilla frosting. MORE+ LESS-

Stephanie Wise
Updated March 18, 2015
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix


box Betty Crocker™ Super Moist™ lemon cake mix
cup water
cup vegetable oil
eggs, divided
package cream cheese (8 oz), softened
cup granulated sugar
teaspoon salt
tablespoons blueberry jam or preserves
container Betty Crocker™ Rich & Creamy vanilla frosting
Fresh blueberries, for topping (optional)


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  • 1
    Heat oven to 350°F. Place 24 paper baking cups in muffin tins.
  • 2
    In a large bowl, beat cake mix, water, oil and 3 eggs on low speed until combined, then on medium speed 2 minutes. In a separate medium bowl, beat cream cheese, sugar, salt and remaining egg until creamy and smooth. Fold in blueberry jam.
  • 3
    Spoon about a tablespoon of cake batter into each paper baking cup. Top with a rounded tablespoonful of the blueberry-cream cheese mixture, then top with another 2 tablespoons of cake batter (so the paper baking cup is about 2/3 full and the cream cheese mixture is covered). Bake cupcakes 20 minutes, until a toothpick inserted in the center comes out clean.
  • 4
    Cool cupcakes 2 minutes in tins, then transfer to a cooling rack to cool completely. Pipe frosting on top of fully cooled cupcakes. Garnish with blueberries, if desired.

Expert Tips

  • Store cupcakes covered in an airtight container in the fridge for up to 5 days.
  • Don't love blueberries? Swap the blueberry jam for your favorite, like raspberry or strawberry.

Nutrition Information

No nutrition information available for this recipe

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