Cheesecake Stuffed Lemon Blueberry Cupcakes

• Produce

  • 1 cup Blueberries
  • 2 tsp Lemon, zest
  • 1 Lemon, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 4 tbsp Lemon juice

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 4 3/4 cup Powdered sugar
  • 1 cup Shortening
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 2 stick Butter
  • 2 tbsp Butter
  • 4 oz Cream cheese
  • 1/2 cup Milk
  • 1/2 cup Sour cream

Found on tornadoughalli.com

Description

Ingredients

• 1 stick butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup sour cream
• 1/2 cup milk
• 2 Tbs lemon juice
• 2 tsp lemon zest
• 1 cup blueberries
• 4 oz cream cheese, softened
• 2 Tbs butter, softened
• 1/2 tsp vanilla
• 3/4 cup powdered sugar
• 1 stick butter, softened
• 1 cup shortening
• 2 Tbs lemon juice
• 4-5 cups powdered sugar
• Lemon zest

Directions

• Preheat oven to 350 and line a 12 count muffin tin with paper liners, set aside. In large bowl with handheld mixer cream together your butter and sugar. Add in your eggs and vanilla, set aside. In bowl mix together your flour, baking powder and baking soda. In small bowl, whisk together your sour cream, milk, lemon juice and lemon zest. Alternate adding your flour mixture and milk mixture into your butter, thoroughly mixing after each addition, making sure not to over mix. Gently fold into your blueberries then fill your paper liners about 2/3 the way full. Bake for about 20 minutes or until toothpick inserted into center comes out clean. Remove from oven and set aside to cool on wire rack. To make your cheesecake filling mix together your cream cheese and butter until combined, add your vanilla and powdered sugar. Once cupcakes are cooled, hollow out a piece of each of your cupcakes and spoon about 1 Tbs of the cheesecake mixture into the center. To make your buttercream in bowl mix together your butter and shortening until light and fluffy. Add in your lemon juice and mix until incorporated. One cup at a time add your powdered sugar until you reach your desired consistency. Using a large star tip, pipe your buttercream over the tops of your cupcakes. Sprinkle with lemon zest and top with blueberry.