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
LEMON CREAM CUPCAKES
Cupcakes with a decadent surprise...cream cheese filling.
Provided by Tammy K
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 22.1 g, Cholesterol 69.7 mg, Fat 9.6 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 159 mg, Sugar 12.7 g
LEMON CREAM CUPCAKES (SPLENDA)
Make and share this Lemon Cream Cupcakes (Splenda) recipe from Food.com.
Provided by WhitneysWonders
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, mix apple sauce and splenda. Beat in eggwhites, one at a time.
- Add lemon peel, lemon juice, and vanilla; mix well.
- Combine dry ingredients; add to apple sauce mixture alternately with sour cream (batter will be thick).
- Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
- For frosting I like to mix maple syrup with some lemon juice and whiskey, and soak bottom of the cup cakes in it, or just use some sugar-free coolwhip.
Nutrition Facts : Calories 93.4, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.9, Sodium 131.3, Carbohydrate 18.6, Fiber 0.6, Sugar 1.7, Protein 3.4
LEMON CREAM CUPCAKES
These lemony cupcakes contain a decadent surprise: a cream cheese filling that elevates them to true dessert heights.
Provided by Food Network
Categories dessert
Time 35m
Yield Makes 12 cupcakes
Number Of Ingredients 10
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 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.
CHOCOLATE-CHOCOLATE CUPCAKES (SPLENDA)
This was received in an email this morning from Splenda and is listed as a NEW recipe. Visit www.splendidlife.com for more of these types of recipes!
Provided by senseicheryl
Categories Dessert
Time 32m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Combine cocoa and boiling water, whisking until blended. Set aside.
- Combine flour, SPLENDA® Sugar Blend, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
- Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
- Spoon batter into paper lined muffin tins.
- Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.
Nutrition Facts : Calories 125.6, Fat 8.8, SaturatedFat 5.3, Cholesterol 44.3, Sodium 132.1, Carbohydrate 10.4, Fiber 1, Sugar 0.2, Protein 2.3
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