Lemon Lime Cheesecake Cupcakes

Add a bit of zest to your life with this moist, citrusy cheesecake treat.


  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2-3 lemons zested and juiced
  • 2-3 limes zested and juiced
  • 2 teaspoons lemon juice
  • 2 teaspoons lime juice
  • Cheesecake
  • 250 grams cream cheese
  • 1 egg
  • 200 grams powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 1 teaspoon lime zest
  • 2 teaspoons lemon juice
  • 2 teaspoons lime juice
  • Frosting
  • 1 batch fluffy cream cheese frosting (recipe: thescranline.com)
  • 1 drop green food gel
  • 2 drops yellow food gel
  • 1 teaspoon lemon zest
  • 1 teaspoon lime zest


  1. 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!
  2. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  3. 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.
  4. Next, add milk, eggs, yogurt, oil, lemon and lime juice and vanilla extract in a large jug and whisk well.
  5. 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.
  6. 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 teaspoon cheesecake mixture on top.
  7. 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.
  8. To prepare frosting add 1 teaspoon yellow food gel and 1 teaspoon green food gel to one half of the frosting along with some lime zest. This will be your lime cream cheese frosting. Add 1 teaspoon yellow food dye and 1 teaspoon lemon zest to the second half of the frosting.
  9. 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.