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.


  • 1 box Betty Crocker™ SuperMoist™ Lemon Cake Mix
  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) vegetable oil
  • 4 eggs, divided
  • 1 pkg (226 g/8 oz) brick-style cream cheese, softened
  • 1/4 cup (50 mL) granulated sugar
  • 1/8 tsp (0.5 mL) salt
  • 2 tbsp (30 mL) blueberry jam or preserves
  • 1 container Betty Crocker™ Creamy Deluxe™ Vanilla Frosting
  • Fresh blueberries, for topping (optional)


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  • 1
    Heat oven to 350°F (180°C). Place 24 paper baking cups in muffin cups.
  • 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 centre comes out clean.
  • 4
    Cool cupcakes 2 minutes in pan. Remove carefully to cooling rack; cool completely. Pipe frosting on top of fully cooled cupcakes. Garnish with blueberries, if desired.

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

No nutrition information available for this recipe

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