LEMON FILLED CUPCAKES RECIPES RECIPES
LEMON BURST CUPCAKES RECIPE - BETTYCROCKER.COM
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
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
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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LEMON CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Usher in spring with these tender, lemony cupcakes. It's a recipe from my mother that I spiced up a bit. —Bertina Nicholas-Johnson, Waynesboro, Virginia
From tasteofhome.com
Reviews 1
Total Time 40 minutes
Category Desserts
Calories 319 calories per serving
From tasteofhome.com
Reviews 1
Total Time 40 minutes
Category Desserts
Calories 319 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined. , Fill paper-lined muffin cups three-fourths full. Bake at 325° for 15-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners' sugar, extracts and enough milk to reach spreading consistency. Frost cupcakes.
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LEMON FILLED CUPCAKES | JUST A PINCH RECIPES
Well this is a recipe I got in Home Ec, yea, years ago. They are so good.
Sad story is my mother-in-law loved them. She has passed now, but on her death bed she called and asked me to bake some and bring them to her. It was so sad, she devoured them. She was an excellent cook and baker, but she never shared her recipes with me.
I know it seems like alot of work but they are worth it for something special.
From justapinch.com
Reviews 5
Category Cakes
Cuisine American
From justapinch.com
Reviews 5
Category Cakes
Cuisine American
- When all is cooled, cut a deep circle in top of cupcake and add the filling, place the top back on and sprinkle with confectioners sugar.
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