TRIPLE LEMON CUPCAKES
These filled cupcakes are for true lemon lovers! Taking the time to zest and juice the lemons makes all the difference.
Provided by Laroo
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 36
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix sugar, lemon juice, butter, eggs, and lemon zest for lemon curd filling thoroughly in a microwave-safe bowl. Microwave in 1-minute intervals, stirring between, until mixture is thick enough to coat the back of a metal spoon, usually about 7 minutes total. Let cool, about 10 minutes. Transfer to a zip-top bag and refrigerate until needed.
- Cream sugar and butter together for cupcakes in the bowl of a stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, mixing vanilla and lemon extracts into the mixture with the last egg. Beat in flour, baking powder, and nutmeg until thoroughly combined; beat in buttermilk, lemon juice, and lemon zest to make a smooth batter.
- Fill each of the prepared cupcake cups with about 1/4 cup of batter, or use a large cookie scoop.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
- Cream the cream cheese and butter for cream cheese frosting together in a medium bowl or stand mixer until creamy. Mix in lemon juice and lemon and vanilla extracts, then gradually stir in confectioners' sugar. Stir in lemon zest. Store in the refrigerator after use.
- Remove a section from the center of each cooled cupcake using an apple or cupcake corer. Cut off a corner of the zip-top bag holding the filling, and fill each cupcake with lemon curd. Pipe with a swirl of lemon cream cheese frosting, covering the curd filling. Refrigerate until ready to serve.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 38.4 g, Cholesterol 77.2 mg, Fat 15.7 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 9.6 g, Sodium 178.2 mg, Sugar 29.1 g
LEMON-CREAM CHEESE CUPCAKES
These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 1h39m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
- Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
- Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 40.8 g, Cholesterol 16.8 mg, Fat 8.4 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 3.4 g, Sodium 256.5 mg, Sugar 33.9 g
TRIPLE LEMON CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Combine the flour and almonds in a food processor and pulse until the almonds are finely ground, about 1 minute. Add the baking powder, baking soda and salt and pulse to combine.
- Whisk the eggs, sugar, buttermilk, vegetable oil and lemon zest and juice in a large bowl. Add the flour mixture and whisk until just combined. Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 16 to 18 minutes. Let cool in the pan 5 minutes; remove to a rack to cool completely.
- Make the frosting: Combine 2/3 cup sugar and 1/4 cup water in a small saucepan; cook over medium-high heat until a candy thermometer registers 240 degrees F, about 12 minutes. Beat the egg whites in a large bowl with a mixer on medium speed until foamy; increase the speed to medium high and beat until soft peaks form, 2 minutes. Sprinkle in the remaining 1/4 cup sugar and beat until stiff peaks form, 3 minutes. With the mixer running, slowly pour in the sugar syrup and beat until cool and glossy, 8 to 10 minutes.
- Add the butter a little at a time, beating until incorporated. (It's OK if the mixture looks curdled at first; continue beating.) Beat in the food coloring, then add the lemon zest and juice and beat until smooth, 2 more minutes.
- Make the candied zest: Remove the lemon zest with a vegetable peeler and slice into thin strands. Place in a small saucepan, cover with water and bring to a simmer over high heat. Drain the zest and return it to the saucepan; cover with water and repeat 2 more times. Bring the sugar and 3/4 cup water to a bare simmer in a separate saucepan, stirring until the sugar dissolves. Add the lemon zest strands and cook over low heat, 20 minutes. Drain the zest and arrange in clusters on a parchment-lined baking sheet; let dry.
- Frost the cupcakes and top with the candied lemon zest.
LEMON-CREAM CHEESE CUPCAKES
Bring out some citrus zing with our Lemon-Cream Cheese Cupcakes. These cream cheese cupcakes are full of lemon flavor and are topped with a zesty frosting.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h14m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat first 5 ingredients in large bowl with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
- Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
- Beat cream cheese, butter and lemon juice in large bowl with mixer until blended. Gradually beat in sugar until blended. Spread onto cupcakes.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 29 g, Protein 2 g
CREAM CHEESE TRIPLE-LEMON CUPCAKES
Enjoy a sweet and tangy treat with Cream Cheese Triple Lemon Cupcakes from My Food and Family. Lemony cake mix, pudding, and juice bring the triple-lemon cred.
Provided by My Food and Family
Categories Dairy
Time 1h14m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Beat cake mix, 1 pkg. Neufchatel, pudding mix, water and eggs in large bowl with mixer just until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
- Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
- Beat remaining Neufchatel, butter and juice with mixer until blended. Gradually beat in sugar until blended. Frost cupcakes.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 290 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 30 g, Protein 3 g
TRIPLE LEMON CUPCAKES
My daughter wanted "extra lemony" cupcakes for her birthday. I couldn't find any recipes that came close to what she was describing so I decided to wing it. I've recently run across the idea of subbing lemon-lime soda for the water in the cupcakes. I'm going to try that next time. If you don't plan on piping the icing onto the cupcakes, you can probably half the icing recipe.
Provided by Marg CaymanDesigns
Categories Dessert
Time 54m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Cupcakes: Heat oven to 350°F Line muffin pans with paper baking cups for cupcakes.
- Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide evenly among cupcakes (2/3 full).
- Bake for 21-26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.
- Icing: Cream butter and then add lemon or vanilla extract and lemon zest.
- Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
- Assembly: Using a small paring knife. cut a small "cone" out of the top center of each cupcake. Partially fill the hole with lemon curd. Cut off the bottom portion of the cone and place the top back in the hole covering the lemon curd. (The "plug" should be level with the top of the cupcake.).
- Spread or pipe prepared icing onto each cupcake.
Nutrition Facts : Calories 298.8, Fat 13.9, SaturatedFat 5.9, Cholesterol 44.2, Sodium 220.8, Carbohydrate 42.9, Fiber 0.5, Sugar 34.1, Protein 2
LEMON CREAM CUPCAKES
Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). , Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.
Nutrition Facts : Calories 244 calories, Fat 11g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 178mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON CUPCAKES WITH CREAM CHEESE ICING
I saw this recipe and made it the next day -- it was a real treat for us because we all love the taste of lemons and it has a nice creamy frosting. They were so good they only lasted one day in our house!
Provided by TasteTester
Categories Dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Beat cake mix with water, egg whites and oil. Add dry pudding mix and beat in a large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin tins.
- Bake 21-24 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
- Meanwhile, beat sugar, cream cheese, butter and lemon juice with electric mixer on low speed until well blended. Frost cupcakes.
Nutrition Facts : Calories 240.7, Fat 8.7, SaturatedFat 3.5, Cholesterol 15.5, Sodium 246.6, Carbohydrate 39.5, Fiber 0.2, Sugar 30.5, Protein 2.1
More about "cream cheese triple lemon cupcakes recipes"
EASY LEMON CUPCAKES (+ LEMON CREAM CHEESE FROSTING
From averiecooks.com
5/5 (7)Total Time 1 hr 38 minsCategory Cakes & CupcakesCalories 195 per serving
- Preheat oven to 350F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners; set aside. You will likely have batter for a 13th or 14th cupcake, and I baked it in a cooking-sprayed mini loaf pan because my oven is small and that pan setup fits; discard extra batter if that’s easier.
- Using a 2-inch cookie scoop, place about 2 heaping tablespoons of batter per cupcake into each of the 12 cavities so they’re solidly 3/4-full. I poured the excess batter into the mini loaf pan.
BEST LEMON CUPCAKES + LEMON CREAM CHEESE FROSTING
From fivehearthome.com
5/5 (17)Calories 376 per servingCategory Dessert
- To prepare the cupcakes, adjust rack to center position of oven and preheat oven to 350°Line muffin pans with 24 cupcake liners (*see Tips & Tricks below).
- Set a large sifter or fine mesh sieve over the large bowl of an electric mixer. Measure flour, cornstarch, sugar, baking powder, and salt into sieve and firmly hit the palm of your hand against its side to sift all of the dry ingredients together into the bowl. (If desired, repeat this process a few more times for fluffier cupcakes.)
- To the sifted dry ingredients, add the softened butter, sour cream, milk, lemon juice, eggs, vanilla, and lemon zest. Beat at medium speed for about 30 seconds or until smooth. Scrape down the sides of the bowl with a rubber spatula and beat for 15 more seconds.
- Evenly divide the batter between the 24 cupcake liners (I find it easiest to do this using a cookie scoop). Bake for 18 to 22 minutes or until cupcakes are light golden and test done with a toothpick inserted in center (mine were perfect at exactly 20 minutes). Cool the cupcakes for a few minutes in the pans before transferring them to a wire rack set on top of wax paper or foil (to keep the counter clean for the next step).
TRIPLE LEMON CUPCAKES - FRESH APRIL FLOURS
From freshaprilflours.com
LEMON CUPCAKES WITH CREAM CHEESE FROSTING
From crayonsandcravings.com
LEMON CUPCAKES RECIPE - HANDLE THE HEAT
From handletheheat.com
OMBRE LEMON CUPCAKES WITH LEMON CREAM CHEESE …
From lovefromtheoven.com
LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING
From therecipecritic.com
LEMON CUPCAKES FILLED WITH DELICIOUS LEMONADE CREAM
From greatgrubdelicioustreats.com
LEMON CUPCAKES WITH LIMONCELLO-CREAM CHEESE FROSTING
From thecomfortofcooking.com
TRIPLE LEMON CUPCAKES - DOUGH-EYED
From dougheyed.com
TRIPLE LEMON CUPCAKES | RECIPESTY
From recipesty.com
LEMON CUPCAKES (W/ CREAM CHEESE FROSTING) | SOMEWHAT SIMPLE
From somewhatsimple.com
LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING
From bakedbroiledandbasted.com
TRIPLE LEMON CUPCAKES | IMPERIAL SUGAR - RECIPES
From imperialsugar.com
LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING RECIPE
From sugarspiceandfamilylife.com
LEMON CUPCAKES WITH LEMON CREAM CHEESE FILLING! - THE BAKED …
From thebakedbatch.com
LEMON CUPCAKES WITH LEMONADE AND CREAM CHEESE FROSTING
From allshecooks.com
LEMON CUPCAKES {WITH CREAM CHEESE FROSTING} - CAKEWHIZ
From cakewhiz.com
LEMON CREAM CHEESE CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
PERFECT TRIPLE LEMON CUPCAKES - MOM'SEASYRECIPE
From momseasyrecipe.com
LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING | BAKED BY …
From bakedbyrachel.com
TRIPLE LEMON CUPCAKES - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
CREAM CHEESE FILLING FOR CUPCAKES - THERESCIPES.INFO
From therecipes.info
TRIPLE LEMON CUPCAKES - MOM FOODIE
From momfoodie.com
BEST LEMON CUPCAKES RECIPE - SCIENTIFICALLY SWEET
From scientificallysweet.com
BEST DOUBLE LEMON CUPCAKES RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
FRESH LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING
From foodlove.com
LEMON CUPCAKES {WITH LEMON CREAM CHEESE FROSTING!}
From lifemadesimplebakes.com
LEMON-CREAM CHEESE CUPCAKES RECIPE - RECIPES.NET
From recipes.net
LEMON CUPCAKES WITH BLACKBERRY CREAM CHEESE FROSTING
From sallysbakingaddiction.com
TRIPLE LEMON CUPCAKES | DIXIE CRYSTALS - RECIPES
From dixiecrystals.com
LEMON-CREAM CHEESE CUPCAKES - YUM TASTE
From yumtaste.com
BEST-EVER LEMON CUPCAKES WITH CREAM CHEESE FROSTING
From wholeandheavenlyoven.com
LEMON CUPCAKES WITH CREAM CHEESE FROSTING - YUMMLY …
From ymmlyrecipes.com
PERFECT LEMON CUPCAKES RECIPE! - CRAZY FOR CRUST
From crazyforcrust.com
CHERRY LEMON CUPCAKES - LUCKY LEAF
From luckyleaf.com
MINI LEMON CUPCAKES WITH CREAM CHEESE FROSTING - YOUR CUP OF …
From yourcupofcake.com
AMAZING LEMON CUPCAKE RECIPE WITH A DELICIOUS LEMON CREAM …
From atablefullofjoy.com
TRIPLE LEMON CUPCAKES WITH BLUEBERRY FROSTING - BEST CUPCAKE …
From thecupcakedailyblog.com
LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING - SMALL BATCH
From dessertfortwo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love