Lemon Cream Cupcakes

Lemon Cream Cupcakes
  • Cream Filling:
  • 1/4 cup white sugar
  • 3/4 cup cream cheese, softened
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Cupcake Batter:
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 1 1/4 cups white sugar
  • 6 eggs at room temperature
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the tops are light golden brown, about 15 minutes. Cook completely on a wire rack.

04/29/2018
Lemon Cream Cupcakes, recipe PT15M PT1H 5 455 calories

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