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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
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