Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting

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

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.