Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting
By vealam
Recipe by Girl Versus Dough
1 Picture
Ingredients
- 1 box 1 box Betty Crocker™ SuperMoist™ lemon cake mix
- 1 cup 1 cup water
- 1/2 cup 1/2 cup vegetable oil
- 4 4 eggs, divided
- 1 package 1 package cream cheese (8 oz), softened
- 1/4 cup 1/4 cup granulated sugar
- 1/8 teaspoon 1/8 teaspoon salt
- 2 tablespoons 2 tablespoons blueberry jam or preserves
- 1 container 1 container Betty Crocker™ Rich & Creamy vanilla frosting
- Fresh blueberries, for topping (optional)
Details
Servings 1
Cooking time 45mins
Adapted from tablespoon.com
Preparation
Step 1
Heat oven to 350°F. Place 24 paper baking cups in muffin tins.
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.
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.
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.
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