LEMON CREAM CHEESE CUPCAKES RECIPES

Steps:

• Heat oven to 350 degrees F
• Beat first 5 ingredients in large bowl with mixer on low speed until moistened
• (Batter will be thick
• ) Beat on medium speed 2 minutes
• Spoon into 24 paper-lined muffin cups
• Bake 21 to 24 minutes or until toothpick inserted in centers comes out clean
• Cool in pans 10 minutes; remove to wire racks
• Cool completely
• Beat cream cheese, butter, and juice with mixer until well blended
• Gradually add sugar, beating on low speed after each addition until well blended
• Spread onto cupcakes
• 
  
  Variation: Substitute Philadelphia® Neufchâtel Cheese for the cream cheese; prepare as directed
• 
  
  Variation: For a special extra touch, blend 1 teaspoon lemon zest into frosting before spreading onto cupcakes
• 
  
  Each serving provides: 0
• 5g trans fat, 4%DV vitamin A, 0%DV vitamin C, 6%DV calcium, and 0%DV iron

Steps:

• 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.