Lemon Cream Cupcakes Recipe

Name: Lemon Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream Filling:; 1/4 cup white sugar; 3/4 cup cream cheese, softened; 1 tablespoon lemon juice; 1 teaspoon lemon zest; Cupcake Batter:; 2 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup butter; 1 1/4 cups white sugar; 6 eggs at room temperature; 1/4 cup fresh lemon juice; 2 teaspoons lemon zest

Servings: persons

Cream Filling:
1/4 cup white sugar
3/4 cup cream cheese, softened
1 tablespoon lemon juice
1 teaspoon lemon zest
Cupcake Batter:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 1/4 cups white sugar
6 eggs at room temperature
1/4 cup fresh lemon juice
2 teaspoons lemon zest

1
Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
2
Prepare the filling by beating 1/4 cup sugar, cream cheese, 1 tablespoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Scoop the filling into a pastry bag, and set aside. Whisk together the flour, baking powder, and salt in a mixing bowl; set aside.
3
Beat butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 1/4 cup lemon juice and 2 teaspoons lemon zest with the last egg. Beat in the flour mixture, mixing until just incorporated.
4
Pour the batter into prepared pans, filling the muffin cups half full. Pipe about 1 tablespoon of the filling onto the center of each cupcake, then top with the remaining batter to fill the muffin cup 3/4 full.
5
Bake in the preheated oven until the tops are light golden brown, about 15 minutes. Cook completely on a wire rack.

1218

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cream Filling:, 1/4 cup white sugar, 3/4 cup cream cheese, softened, 1 tablespoon lemon juice, and more.

Yes, Lemon Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cream Cupcakes

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