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Lemon Lime Cheesecake Cupcakes

Lemon Lime cheesecake is one of those desserts you just want to have during summer with a big dollop of cream on top. Or with my creamy, not too sweet, cream cheese frosting!

Lemon and lime vanilla cupcake with two toned lemon lime frosting on top.

Lemon Lime Cheesecake Cupcakes

Lemon Lime Cheesecake Cupcakes

Serves 20

5 from 1 vote
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American



  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 2-3 lemons zested and juiced
  • 2-3 limes zested and juiced
  • 2 tsp lemon juice
  • 2 tsp lime juice


  • 250 g cream cheese
  • 1 egg
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • 2 tsp lemon juice
  • 2 tsp lime juice


  • 1 batch fluffy cream cheese frosting recipe: thescranline.com
  • 1 drop green food gel
  • 2 drops yellow food gel
  • 1 tsp lemon zest
  • 1 tsp lime zest



  • To prepare cream cheese mixture by adding all ingredients to a bowl. Mix until smoot. At first it’s going to feel like it’s split and will never come together but keep at it!


  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil, lemon and lime juice and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add zest and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Scoop 1 tsp cheesecake mixture on top.
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To prepare frosting add 1 tsp yellow food gel and 1 tsp green food gel to one half of the frosting along with some lime zest. This will be your lime cream cheese frosting. Add 1 tsp yellow food dye and 1 tsp lemon zest to the second half of the frosting.
  • Fit the end of a piping bag with a 1M tip and frost one swirl of green frosting. One swirl of yellow, followed by another green and finish with a small swirl of yellow on top. I’ve found the easiest way to do this is with two 1M piping tips and two separate bags. The tips cost about $3 each so they’re quite cheap.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 263kcal
Carbonhydrates: 28g
Protein: 4g
Fat: 15g
Saturated Fat: 10g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 53mg
Sodium: 184mg
Potassium : 51mg
Fiber: 1g
Sugar : 10g
Vitamin A: 349IU
Vitamin C: 1mg
Calcium: 63mg
Iron: 1mg
Nutrition Disclosure

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