Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting

More About This Recipe

• It’s a cheesecake. It’s a cupcake. NO – it’s both! And together they make one yummy sweet treat. Take a bite and know that spring is on its way... These Blueberry Cheesecake-Stuffed Lemon Cupcakes with Vanilla Frosting, you guys – YOU. GUYS. I don’t even have the words, really (you’re shocked, I know). But if you give me a moment to think about it (whilst devouring one, or five), I will be able to tell you everything I think about them. Like how the blueberry and lemon play off of each other in the most delightful way. Or how they’re sweet but not too sweet, even with the creamy vanilla frosting piped on top. Or how cheesecake stuffed inside of a cupcake is darn near just about the best idea of all the ideas. Because how can you go wrong, really, with a blueberry-flavored cheesecake center of a fluffy, lemony cupcake? You just can’t. And on that note, let’s stop talking about them and bake them already! (Says my growling tummy that wants another cupcake.) I used Betty Crocker™’s Rich & Creamy vanilla frosting because I dearly love it so, but you can go the homemade route, too (and maybe even go crazy and make it blueberry-flavored, or lemon-flavored, or use cream cheese frosting, ahhh! So exciting). 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. Cheesecake in a cupcake, you complete me.