Lemon Cupcakes With Lemon Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON CUPCAKES WITH LEMON BUTTERCREAM



Lemon Cupcakes with Lemon Buttercream image

Easy Lemon Cupcakes with Lemon Buttercream are soft and moist lemon cupcakes frosted with lemon buttercream.

Provided by Amanda Rettke--iambaker.net

Categories     Dessert

Time 35m

Number Of Ingredients 15

1½ cups (187g) all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup (1 stick or 113g) unsalted butter, (room temperature)
1 cup (200g) granulated sugar
2 large eggs, (room temperature)
1½ teaspoons vanilla extract
1½ tablespoons lemon zest
½ cup (122.5g) whole milk
4 tablespoons fresh lemon juice
3 tablespoons unsalted butter, (room temperature)
2-3 teaspoons lemon extract
1 teaspoon whole milk, (or more as needed)
1 cup (125g) confectioners' sugar, (or more as needed)
5 drops yellow food coloring, (more or less as desired)

Steps:

  • Preheat oven to 375°F. Line a 12-count cupcake tin with cupcake liners.
  • In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a separate large mixing bowl, add the butter and sugar. Using a hand mixer, beat on medium-high speed until light and fluffy, about 2 minutes.
  • Add in the eggs one at a time, beating each egg until fully incorporated after each addition. Add vanilla and lemon zest. Beat until combined.
  • Alternating between the flour mixture, milk, and lemon juice, add each to the butter mixture, beginning and ending with the flour mixture. Beat until just combined, making sure not to overmix.
  • Fill the prepared cupcake liners about ¾ full. Bake about 12-15 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
  • While the cupcakes are cooling, prepare the buttercream.
  • To a large mixing bowl, add butter, lemon extract, and milk. Using a hand mixer on medium speed, beat ingredients together until smooth. If desired, add yellow food coloring.
  • Add confectioners' sugar into butter mixture and beat on low speed until desired consistency is reached. You may want to add more sugar.

LEMON CUPCAKES



Lemon Cupcakes image

These light and fluffy Lemon Cupcakes are made with a creamy lemon frosting for the tastiest citrus dessert ever! You'll love how easily they come together.

Provided by Lindsay

Categories     Dessert

Time 1h30m

Yield 14

Number Of Ingredients 18

1 1/4 cups (163g) all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup (56g) unsalted butter, room temperature
1/4 cup (60ml) vegetable oil
3/4 cups (155g) sugar
1/4 tsp vanilla extract
2 large eggs
6 tbsp (90ml) milk
1/4 cup (60ml) fresh lemon juice
1 tbsp fresh lemon zest
1 cup (224g) unsalted butter, room temperature
4 cups (460g) powdered sugar
1/2 tsp vanilla extract
4-5 tbsp lemon juice
1 tsp lemon zest
Salt, to taste

Steps:

  • Preheat oven to 350°F (176°C) and prepare a pan with cupcake liners.
  • Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
  • Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
  • Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Add half of the dry ingredients to the batter and mix until mostly combined.
  • Combine the milk and lemon juice, then slowly add the mixture to the batter along with the lemon zest and mix until well combined.
  • Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  • Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  • Remove cupcakes from the oven and place on a cooling rack to cool.
  • When the cupcakes have cooled, make the buttercream. Add the butter to a large mixer bowl and beat until smooth.
  • Add about half of the powdered sugar and mix until smooth and well combined.
  • Add the vanilla extract, 3-4 tablespoons of lemon juice and the lemon zest to the frosting and mix until well combined.
  • Add the remaining powdered sugar and salt and mix until well combined and smooth. Add additional lemon juice as needed to get the right consistency and flavor.
  • Pipe the frosting onto the cupcakes. I used Ateco tip 844.
  • Cupcakes are best when stored well covered and eaten within 2-3 days. They can be left at room temperature for about 24 hours, then refrigerated. Serve at room temperature.

Nutrition Facts : Calories 410 calories, Sugar 44.9 g, Sodium 80.8 mg, Fat 21.2 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 54.8 g, Fiber 0.4 g, Protein 2.5 g, Cholesterol 70.3 mg

LEMON CRèME CUPCAKES



Lemon Crème Cupcakes image

A twist of citrus and a surprise creamy inside make this starry cupcake heavenly.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow or lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Whipped vanilla frosting
1/2 cup marshmallow creme
1 container Betty Crocker™ Whipped butter cream frosting
2 teaspoons grated lemon peel
4 teaspoons fresh lemon juice
1/4 cup Betty Crocker™ star decors

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffins cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 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).
  • In small bowl, mix filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • In medium bowl, stir together 1 container butter cream frosting, the lemon peel and lemon juice. Frost cupcakes. Sprinkle with stars. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 22 g, TransFat 1 1/2 g

LEMON CUPCAKES WITH LEMON FROSTING



Lemon Cupcakes with Lemon Frosting image

The best lemon cupcake topped with a sweet lemon frosting.

Provided by AngelaD

Categories     Desserts     Frostings and Icings     Lemon

Time 30m

Yield 12

Number Of Ingredients 12

¾ cup white sugar, or more to taste
½ cup butter, softened
2 eggs
2 teaspoons lemon extract
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups all-purpose flour
⅔ cup cold milk
3 tablespoons butter, softened
2 teaspoons lemon extract
1 teaspoon milk, or more as needed
1 cup confectioners' sugar, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
  • Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
  • Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 35.6 g, Cholesterol 60.1 mg, Fat 11.8 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 161.4 mg, Sugar 23.5 g

LEMON-CREAM CHEESE CUPCAKES



Lemon-Cream Cheese Cupcakes image

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

1 (18.25 ounce) package (2-layer size) white cake mix
1 (3.4 ounce) package Jell-O Lemon Instant Pudding
1 cup water
4 egg whites
2 tablespoons vegetable oil
1 (250 g) package Philadelphia Brick Cream Cheese, softened
¼ cup butter, softened
2 tablespoons lemon juice
3 ¾ cups icing sugar

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

LIGHTLY LEMON CUPCAKES



Lightly Lemon Cupcakes image

Dessert on a little piece of heaven - light and lemony cupcakes with whipped cream frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 12

Number Of Ingredients 10

1 1/2 cups Original Bisquick™ mix
1/2 cup sugar
1/3 cup milk
3 tablespoons butter or margarine, softened
1 teaspoon vanilla
1 egg
1 teaspoon grated lemon peel
1 pint (2 cups) heavy whipping cream
1 box (4-serving size) lemon instant pudding and pie filling mix
1/4 cup milk

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about 1/3 full cupcakes will rise as they bake).
  • Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack; cool completely.
  • In deep large bowl, beat whipping cream with electric mixer on low speed until slightly thickened. Add dry pudding mix and 1/4 cup milk; beat on high speed until stiff peaks form.
  • Place frosting in decorating bag. Generously pipe frosting over cupcakes. Store in refrigerator. Remove from refrigerator 30 minutes before serving.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 12 g, TransFat 1 g

LEMON CREAM CUPCAKES



Lemon Cream Cupcakes image

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

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
FROSTING:
3 tablespoons butter, softened
2-1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon zest
1 to 2 tablespoons 2% milk
Additional lemon zest, optional

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 CREAM CUPCAKES



Lemon Cream Cupcakes image

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

3/4 cup (1 1/2 sticks unsalted) butter, softened
1 1/2 cups sugar
6 large eggs
1/4 cup fresh lemon juice
2 1/4 cups cake flour or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated lemon zest
3/4 cup cream cheese, softened
Confectioners' sugar for dusting (optional)

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 MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 24 cupcakes

Number Of Ingredients 5

One 15.25-ounce box lemon cake mix (or yellow cake mix with 1 tablespoon lemon extract added)
1 cup lemon curd
4 large egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
  • Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
  • Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
  • In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
  • Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.

LEMON CUPCAKES WITH LEMON CREAM



Lemon Cupcakes with Lemon Cream image

Categories     Cake     Dessert     Bake     Quick & Easy     Cream Cheese     Lemon     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 9

3/4 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/8 teaspoon salt
2 1/2 teaspoons freshly grated lemon zest
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
2 large eggs
1/4 cup plus 1 tablespoon cream cheese (about 2 ounces), softened

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.

LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING



Lemon Cupcakes With Lemon Cream Cheese Frosting image

I've been on a lemon and lime kick lately and these cupcakes are DELICIOUS! Let your inner artist shine. Cupcakes are a fun way to experiment with piping frosting and trying out new decorating ideas. If you mess up, just eat it! Found on countryhome.com

Provided by kittycatmom

Categories     Dessert

Time 38m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 12

2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup buttermilk (or sour milk)
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
lemon cream cheese frosting (see recipe in directions)
fresh edible flower, shaved white chocolate, and lemon zest (optional)

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.

Nutrition Facts : Calories 193.1, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.7, Sodium 163.7, Carbohydrate 26.7, Fiber 0.3, Sugar 17.2, Protein 2.7

More about "lemon cupcakes with lemon cream recipes"

LEMON CUPCAKES WITH LEMON CREAM FROSTING - FAVORITE …
lemon-cupcakes-with-lemon-cream-frosting-favorite image
2018-05-19 Instructions. Preheat oven to 375 degrees. Place about 30 paper cupcake liners into cupcake tins. Sift together dry ingredients (flour, baking …
From favfamilyrecipes.com
5/5 (4)
Calories 237 per serving
Category Dessert


EASY LEMON CUPCAKES WITH LEMON BUTTERCREAM | BEYOND FROSTING
easy-lemon-cupcakes-with-lemon-buttercream-beyond-frosting image
2019-02-18 Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. In a large mixing bowl, combine the sugar, vegetable oil, eggs and lemon extract. Beat on medium speed until the eggs and oil are well incorporated and the …
From beyondfrosting.com


LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING | THE ...
lemon-cupcakes-with-lemon-cream-cheese-frosting-the image
2021-06-21 In the bowl of a mixer, beat the butter and cream cheese together with the paddle attachment until combined and smooth, about 2 minutes. Add the vanilla, salt, lemon juice and lemon zest and beat again for 1 minute. Add 4 ½ …
From therecipecritic.com


THE MOST AMAZING LEMON CUPCAKES | PRETTY. SIMPLE. SWEET.
the-most-amazing-lemon-cupcakes-pretty-simple-sweet image
2018-06-15 Instructions. For the cupcakes: Preheat oven to 350°F/180°C. Line a muffin tin with cupcake liners. Set aside. In a medium bowl, sift together flour, baking powder, and salt. In another small bowl, toss together sugar and lemon …
From prettysimplesweet.com


LEMON CUPCAKES - SIMPLY DELICIOUS
lemon-cupcakes-simply-delicious image
2019-04-07 Pre-heat the oven to 180ºC/350ºF and line muffin pans with cupcake liners/baking cases. Whisk the flour, salt and baking powder together in a large mixing bowl. Combine the milk and lemon juice in a measuring jug then allow to …
From simply-delicious-food.com


THE BEST LEMON CUPCAKES EVER - SWEETEST MENU
the-best-lemon-cupcakes-ever-sweetest-menu image
2020-02-19 Instructions. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners. In a large mixing bowl, beat butter, sugar and vanilla together until pale and creamy. Add eggs …
From sweetestmenu.com


BEST LEMON CUPCAKES + LEMON CREAM CHEESE FROSTING ...
best-lemon-cupcakes-lemon-cream-cheese-frosting image
2022-04-13 To the sifted dry ingredients, add the butter, sour cream, milk, lemon juice, eggs, vanilla, and lemon zest. Beat at medium speed for about 30 seconds, then scrape the bowl and beat for 15 more seconds. Scoop batter into prepared …
From fivehearthome.com


AMAZING LEMON CUPCAKE RECIPE WITH A DELICIOUS LEMON CREAM ...
2018-04-30 How to make lemon cupcakes: Preheat oven to 350°F. Line a cupcake pan with cupcake liners. Combine flour, baking powder and salt in a medium bowl, set aside. Cream butter and sugar. Then add eggs and vanilla, making sure they are fully incorporated. Mix flour mixture into butter mixture until just combined.
From atablefullofjoy.com


LEMON CUPCAKES RECIPE - DELICIOUS LEMON CUPCAKES
2022-03-10 Mix together the dry ingredients – In a medium bowl, whisk together the flour, baking powder and salt. Set aside. Combine the butter and sugar – In a large bowl, cream the butter and sugar until light and fluffy. Add in the eggs – Add eggs one at a time, beating after each one and scraping down the sides of the bowl.
From dessertsonadime.com


LEMON CUPCAKES (FROM SCRATCH) - THE CHUNKY CHEF
2021-05-10 Add binders and flavors. Beat in the eggs, extracts and zest. Sift flour then combined dry ingredients. Measure sifted flour, then whisk together with baking powder, baking soda and salt. Mix in liquids and dry ingredients. Alternate the buttermilk/lemon juice with the flour mixture, until all is combined. Scoop batter.
From thechunkychef.com


LEMON CUPCAKES WITH LEMON CURD FILLING - THE BAKING EXPLORER
2017-08-14 How to make Lemon Cupcakes with Lemon Curd Filling. Mix together the butter, sugar and lemon zest. Then add the eggs and whisk them in, then whisk in the self raising flour. Divide the batter between the cupcake cases and bake them for 20-25 minutes until they are golden brown. Once they are fully cool, use a cupcake corer to make a hole in the ...
From thebakingexplorer.com


LEMON CUPCAKES WITH VANILLA FROSTING - SALLY'S BAKING ...
2019-04-11 Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
From sallysbakingaddiction.com


LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING | BAKED BY ...
2018-05-07 Moist homemade lemon cupcakes topped off with lemon curd cream cheese frosting. A fun and flavorful dessert, perfect for any spring or summer occasion! I’m beyond excited that spring has finally sprung around here. The leaves literally popped in a matter of a day or two recently. The weather couldn’t be more amazing, outside of some rainy ...
From bakedbyrachel.com


LEMON CUPCAKES WITH LEMON BUTTERCREAM – IF YOU GIVE A ...
2021-06-21 Instructions. Preheat the oven to 350 F. Line a standard 12-cup muffin tin with paper liners and set aside. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer (or using a hand mixer), combine sugar and lemon zest.
From ifyougiveablondeakitchen.com


LEMON CUPCAKES {WITH LEMON CREAM CHEESE FROSTING!}
2020-05-05 Beat the butter, sugar, and zest together on medium speed until light and fluffy (about 2-3 minutes) Add vanilla, egg and egg whites. Beat on medium speed until combined (about 1-2 minutes). In a medium bowl, whisktogether the flours, baking powder, baking soda, and salt. In a small bowl whisk together the lemon juice and sour cream.
From lifemadesimplebakes.com


MINI LEMON CUPCAKES WITH LEMON BUTTERCREAM ICING ...
2022-04-14 Mini Lemon Cupcakes. Preheat your oven to 350°F. Line a mini cupcake pan with paper liners. Combine the flour, baking powder, and salt in a small bowl and set aside. 1 1/4 cups all purpose flour, 1 1/4 teaspoons baking powder, 1/4 teaspoon salt. In the bowl of an electric mixture, add the butter and sugar and mix until combined.
From deliciouslittlebites.com


EASY LEMON CUPCAKES (+ LEMON CREAM CHEESE FROSTING ...
2020-03-19 Fill your muffin cups 3/4 full, then bake the cupcakes until domed, set, pale golden, springy to the touch, and a toothpick inserted in the center comes out mostly clean. After the lemon cupcakes have been allowed to cool completely, make the lemon cupcake frosting. To make the lemon cream cheese frosting, whip together the cream cheese, lemon ...
From averiecooks.com


LEMON CUPCAKES- MOIST, LIGHT, AND SO LEMON-Y! -BAKING A MOMENT
2018-04-05 Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on medium-low speed to combine. Add the softened butter, and mix on medium speed until the mixture resembles damp sand (about 2 to 3 minutes). Stir in the eggs, one at a time.
From bakingamoment.com


LEMON CUPCAKES RECIPE | THE BEST LEMON CUPCAKES - HANDLE ...
Cream Cheese Frosting. This recipe includes an amazing fresh lemon cream cheese frosting. Its tangy freshness balances the sweetness so perfectly. Be sure your cream cheese and butter are at room temperature before beating for a smooth lump-free frosting. Scrape down the sides of your mixing bowl as you beat the butter and cream cheese. Even if ...
From handletheheat.com


HOMEMADE LEMON CUPCAKES - THE COUNTRY COOK
2021-04-17 Instructions. Preheat the oven to 350F degrees. Line a 12 count cupcake pan with paper liners and set aside. In a medium bowl whisk together flour, sugar, baking powder and baking soda. Add in the eggs, lemon extract, lemon zest, milk, water and vegetable oil and beat with a hand mixer until smooth.
From thecountrycook.net


FRESH LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING ...
2020-09-02 Make the frosting: In the bowl of an electric mixer, add butter and cream cheese. Beat on medium speed with the whisk attachment for about 1 minute, until smooth. Add 1 cup of powdered sugar, and beat until combined. Repeat with 1 more cup. Add lemon zest, lemon juice, bakery emulsions, and salt, and beat until combined.
From foodlove.com


LEMON CUPCAKES WITH CREAM CHEESE FROSTING
2021-04-07 Step 2: In a large bowl, whisk together cake flour, baking powder, and salt; set aside. Step 3: Using a stand mixer or handheld mixer, beat the butter and sugar together for 2 minutes, or until creamed. Step 4: Add eggs one at a time, mixing until fully incorporated.
From crayonsandcravings.com


LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING - SMALL BATCH
2018-11-25 Gather the ingredients for the cupcakes first: softened butter, sugar, egg white, almond extract, sour cream, flour, baking soda, salt and the zest from the lemon. Preheat the oven to 400-degrees Fahrenheit, and place 4 cupcake liners in a muffin pan. Ensure an oven rack is in the middle position in the oven.
From dessertfortwo.com


LEMON CUPCAKES - SUGAR SPUN RUN
2019-06-10 Combine butter and cream cheese in a large bowl and use an electric mixer (or stand mixer) to beat until well-combined. Add lemon zest, vanilla extract, lemon extract (if using), salt, and lemon juice and beat well. Gradually, with mixer on low speed, add powdered sugar until completely combined.
From sugarspunrun.com


LEMON CUPCAKES {WITH LEMON CREAM CHEESE FROSTING} | LIL' LUNA
2022-03-25 BAKE. Use a large cookie scoop to fill cupcake liners to about 2/3 full. Bake for 16-18 minutes. FROSTING. Make frosting by beating together the cream cheese, butter, lemon zest and salt in a medium bowl, or in your stand mixer with a paddle attachment. Add powdered sugar and fresh lemon juice and beat until smooth.
From lilluna.com


LEMON CREAM CUPCAKES - YOUR CUP OF CAKE
2012-04-05 In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream, vanilla and lemon zest together. 4. Combine cake mix and wet ingredients and stir well. 5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean. 6.
From yourcupofcake.com


FLUFFY LEMON CUPCAKES - EASY DESSERT RECIPES
2021-04-18 How to Make Lemon Cupcakes. Be sure to see the recipe card below for full ingredients & instructions! Mix together the ingredients for the cupcakes until combined. Pour into cupcake liners and bake. Mix together the frosting ingredients to form soft peaks. Frost and enjoy!
From easydessertrecipes.com


LEMON CUPCAKES WITH LEMON CURD FILLING L KITCHEN FUN WITH ...
2022-04-15 Preheat the oven to 350F and line a cupcake pan with 12 cupcakes cases. In a large mixing bowl, mix the butter and sugar until smooth and creamy. Add the eggs, milk, vanilla extract, lemon juice and zest. Beat well to combine. Sift in the flour and baking powder and fold everything together until just combined.
From kitchenfunwithmy3sons.com


LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM - LIVE WELL BAKE ...
2021-03-18 To make the lemon cupcakes: Preheat the oven to 350°F (177°C). Line two muffin pans with 15 cupcake liners and set aside. In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
From livewellbakeoften.com


MOIST LEMON CUPCAKES WITH LEMON CURD | BUTTERNUT BAKERY
Preheat your oven to 350F and line cupcake tins with 16 paper liners. In a small bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl using a hand or stand mixer with the paddle attachment, add the sugar and lemon zest.
From butternutbakeryblog.com


SMALL BATCH LEMON CUPCAKES - BEYOND THE BUTTER
2021-01-26 small batch lemon cupcakes. Adjust your oven rack to the 2nd level position (just above center). Preheat your oven to 350ºF and line the middle section of a cupcake tin with 6 cupcake liners. In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
From beyondthebutter.com


LEMON CUPCAKES WITH LEMON BUTTERCREAM [VIDEO] - SWEET AND ...
2019-02-17 To another large bowl (or the bowl of a stand mixer), add milk, oil, lemon juice, lemon zest, and eggs. Whisk on medium speed until fully combined, about 1 minute. Add the dry ingredients to the wet ingredients and beat until well combined. Stop once to scrape the sides and bottom of the bowl with a spatula.
From sweetandsavorymeals.com


LEMON CUPCAKES FILLED WITH DELICIOUS LEMONADE CREAM
2021-01-29 For The Lemon Cupcakes. Start out by preheating the oven to 350°F. Line cupcake pan with liners or spray with a non stick spray. Allow the butter and eggs to sit at room temperature for 30 minutes. In a medium bowl, whisk flour, …
From greatgrubdelicioustreats.com


LEMON MERINGUE CUPCAKES - THE SOCCER MOM BLOG
2022-05-09 Preheat oven to 350 degrees and prep cupcake pan with liners. Add all cupcake ingredients (except lemon curd) to the bowl of a stand mixer (or large bowl, using an electric mixer) and beat on medium speed until well combined. Scoop batter into the pan so that the liners are 3/4 of the way full. Bake for 19-20 minutes, or until the top of the ...
From thesoccermomblog.com


LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING - THE ...
2019-03-28 Add confectioner's sugar, half at a time, and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy. Add vanilla extract, lemon juice, and lemon zest, then whip until fluffy, another 1 to 2 minutes. Pipe or spread frosting with a knife onto cupcakes and serve.
From thetoastykitchen.com


LEMON CUPCAKE RECIPE - SHUGARY SWEETS
2022-03-24 Line a cupcake pan with paper liners. Fill the liners with the batter to halfway full and bake in a 350 degree oven for 15 minutes. Cool. Remove and let the cupcakes cool in the pan for 5 minutes then transfer to a wire rack. While the cupcakes are cooling, make the lemon buttercream. Frost.
From shugarysweets.com


LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING | A WICKED ...
2020-05-26 In a medium sized mixing bowl, sift the powdered sugar. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Add in a pinch of salt and then the juice of half a lemon and lemon zest. Continue to beat on medium speed until the frosting is light and creamy.
From awickedwhisk.com


Related Search