Lemon Cream Cupcakes recipe
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Ingredients
- ¼ cup white sugar ¾ cup cream cheese, softened 1 tablespoon lemon juice 1 teaspoon lemon zest 2 ¼ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ¾ cup butter 1 ¼ cups white sugar 6 eggs at room temperature ¼ cup fresh lemon juice 2 teaspoons lemon zest
Nutrition Info
- 186.1 caloriescarbohydrate: 22.1 gcholesterol: 69.7 mgfat: 9.6 gfiber: 0.4 gprotein: 3.4 gsaturatedFat: 5.6 gservingSize: -sodium: 159 mgsugar: 12.7 gtransFat: : -unsaturatedFat: : -
Directions Lemon Cream Cupcakes
Directions
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Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
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.
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.
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.
Bake in the preheated oven until the tops are light golden brown, about 15 minutes. Cook completely on a wire rack.