LEMON FILLED CUPCAKE RECIPES RECIPES

LEMON CUPCAKES RECIPE | ALLRECIPES

Lemon Cupcakes Recipe | Allrecipes image

Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.

Provided by friedbluetomato

Categories Desserts Fruit Desserts Lemon Dessert Recipes

Total Time 1 hours 25 minutes

Prep Time 48 minutes

Cook Time 17 minutes

Yield 30 cupcakes

Number Of Ingredients 12

Ingredients

3 cups self-rising flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2?½ tablespoons fresh lemon juice, divided
2 cups chilled heavy cream
¾ cup confectioners' sugar
1?½ tablespoons fresh lemon juice

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 232 calories, CarbohydrateContent 26.7 g, CholesterolContent 63.6 mg, FatContent 13.1 g, FiberContent 0.4 g, ProteinContent 2.7 g, SaturatedFatContent 7.9 g, SodiumContent 259.8 mg, SugarContent 16.8 g

LEMON BURST CUPCAKES RECIPE - BETTYCROCKER.COM

Lemon Burst Cupcakes Recipe - BettyCrocker.com image

Mmm! There's a surprise burst of creamy lemon filling inside these delicious cupcakes.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 24

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 jar (10 to 12 oz) lemon curd
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1/4 cup Betty Crocker™ yellow candy sprinkles
1/4 cup Betty Crocker™ white candy sprinkles

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes.
By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
Spoon lemon curd into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons lemon curd into center of each cupcake for filling, being careful not to split cupcake.
Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered.

Nutrition Facts : Calories 220 , CarbohydrateContent 34 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cupcake, SodiumContent 160 mg, SugarContent 25 g, TransFatContent 1 g

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