Creating your Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting is a straightforward process. Follow these easy steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. Make the Cheesecake Filling: In a medium bowl, beat together the cream cheese, granulated sugar, egg, vanilla extract, and lemon juice until smooth. Set aside.

3. Prepare the Cupcake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, vanilla extract, lemon zest, and lemon juice, mixing until well combined.

4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, alternating with the buttermilk. Mix until just combined.

5. Fill the Cupcake Liners: Spoon a small amount of cupcake batter into each liner, filling them about ⅓ full. Add a tablespoon of the cheesecake filling on top of the batter, then cover with more cupcake batter until the liners are about ⅔ full.

6. Bake: Place the cupcakes in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

7. Prepare the Lemon Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and zest, mixing until smooth. If needed, add milk to achieve your desired consistency.

8. Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a knife to frost them with the lemon frosting generously.