LEMON CUPCAKES WITH FILLING RECIPES
LEMON CUPCAKES WITH LEMON FROSTING RECIPE | ALLRECIPES
The best lemon cupcake topped with a sweet lemon frosting.
Provided by AngelaD
Categories Desserts Frostings and Icings Lemon
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
- Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
- Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.
Nutrition Facts : Calories 261.8 calories, CarbohydrateContent 35.6 g, CholesterolContent 60.1 mg, FatContent 11.8 g, FiberContent 0.4 g, ProteinContent 3.2 g, SaturatedFatContent 7.1 g, SodiumContent 161.4 mg, SugarContent 23.5 g
RASPBERRY-FILLED LEMON CUPCAKES RECIPE - BETTYCROCKER.COM
Betty Crocker™ Super Moist™ cake mix and frosting come together in these delicious raspberry-filled cupcakes - perfect dessert to impress your guests.
Provided by Betty Crocker Kitchens
Total Time 1 hours 40 minutes
Prep Time 40 minutes
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding 2 tablespoons lemon peel to batter. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Reserve 24 raspberries for garnish; set aside. In small bowl, beat remaining raspberries, 1 cup of the frosting and 2 tablespoons lemon peel with whisk until well blended. Fit 1/4-inch diameter round tip into decorating bag. Spoon raspberry mixture into bag. Insert tip into center of each cupcake, about two-thirds of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly and filling comes to top. (Do not let filling spill out over top of cupcake.)
- In small bowl, mix remaining frosting and the lemon juice until smooth and shiny. Pipe or spread frosting on cupcakes. Garnish each with fresh raspberry and lemon peel strips. Store loosely covered in refrigerator.
Nutrition Facts : Calories 240 , CarbohydrateContent 33 g, CholesterolContent 25 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake, SodiumContent 170 mg, SugarContent 25 g, TransFatContent 2 g
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