Lemon Cream Cheese Cupcakes Recipes

LEMON CREAM CUPCAKES

Steps:

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

LEMON-CREAM CHEESE CUPCAKES

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.

LEMON-CREAM CHEESE CUPCAKES

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.

LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, soda, and salt. Set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice (batter may appear slightly curdled). Divide evenly among prepared muffin cups.
• Bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. Cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**.
• When completely cooled, pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved white chocolate, and lemon zest. Store frosted cupcakes in a covered container and keep refrigerated. Makes 24 cupcakes.
• Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. Stir in the lemon peel. If desired, tint some of the frosting with pink gel icing color for decorating.
• *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using.
• **MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Bring to room temperature before frosting. The frosting can be made up to 3 days ahead, covered, and refrigerated. Set out at room temperature to soften enough to spread.

LEMON CREAM CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Spray the muffin tin with cooking spray.
• Combine the butter and 1 1/4 cups of the sugar in the large bowl and beat with the mixer on medium-high speed until fluffy. ADd the eggs and 3 tablespoons of the lemon juice and beat until well combined, scraping down the bowl once or twice as necessary. Mix in the flour, baking powder, slat, and 2 teaspoons of the lemon zest until just combined.
• In the small bowl, mash together the cream cheese, the remaining 1/4 cup sugar, the remaining 1 tablespoon lemon juice, and the remaining 1 teaspoon lemon zest until combined.
• Spoon about 3 tablespoons of the batter into each muffin cup. Place about 1 tablespoon of the cream cheese mixture on top of each portion of batter and cover the cheese with some of the remaining batter (the batter should reach three-quarters of the way to the top of each cup). Bake until golden, about 20 minutes. Let the cupcakes cool in the pan for 10 minutes before turning over onto the wire rack to cool completely. Use the strainer to sift the tops with confectioners' sugar before serving if desired.

LEMON CHEESECAKE CUPCAKE

Steps:

• For the graham cracker crumbs: In small bowl, combine the graham cracker crumbs and butter and stir. Set aside.
• For the cheesecake filling: Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in the vanilla and egg white until smooth and creamy. Set aside.
• For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 12 cupcake liners.
• In a medium bowl, combine the pastry flour, baking powder and salt and set aside. Using an electric mixer with a paddle attachment, cream the sugar, butter and cream cheese on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the lemon juice, limoncello and lemon zest and mix until incorporated. On low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour.
• Sprinkle 1 tablespoon of the graham cracker crumbs in the bottom of each liner, fill about halfway with the cake batter and top with the cheesecake filling. Bake until an inserted toothpick comes out clean, 25 minutes.
• For the buttercream frosting: In the bowl of an electric mixer with a paddle attachment, beat the butter and shortening on medium speed until light and fluffy. Add the almond and lemon flavorings and beat for 2 minutes. Add the confectioners' sugar one cup at a time, alternating with 1/4 cup water, and beat until incorporated.
• Top each cupcake with some of the buttercream frosting.

LEMON CREAM CUPCAKES

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.

LEMON CUPCAKES WITH LEMON CREAM

Steps:

• Preheat oven to 350° F. and line four 1/2-cup muffin tins with paper liners.
• Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.
• In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth.
• Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. Makes 4 cupcakes, serving 2 with leftovers.

LEMONADE CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Cake: Preheat oven to 350 degrees.
• Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
• Combine remaining lemonade concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
• Add food coloring (if desired) and mix thoroughly.
• Beat with mixer until well blended.
• Spoon batter into paper-lined muffin tins, filling 3/4 full.
• Bake at 350 for 20 minutes or until cooked through.
• Cool completely before frosting with Lemon Cream Cheese Frosting.
• Frosting: In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately.
• Store frosted goods covered in the refrigerator; bring to room temperature before serving.