Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting

Steps

• 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.