Lemon Daisy Cupcakes Recipes

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LEMON DAISY CUPCAKES



Lemon Daisy Cupcakes image

Fill and frost white cupcakes with a creamy, lemony mixture, then decorate with wafer cookies and mini marshmallows to make these pretty, springtime daisy cupcakes.

Provided by Nilla

Categories     Trusted Brands: Recipes and Tips

Time 30m

Yield 24

Number Of Ingredients 7

1 package (2-layer size) white cake mix
24 each NILLA Wafers
3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
2 cups milk
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows

Steps:

  • Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
  • Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
  • Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 34.7 g, Cholesterol 2.3 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 268.4 mg, Sugar 25 g

LEMON MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

Classic lemon meringue pie inspired these gorgeous little cupcakes. The tangy treats hide a surprise lemon pie filling and are topped with fluffy toasted meringue. Make them for your next special gathering. -Andrea Quiroz, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 10

1 package lemon cake mix (regular size)
1-1/3 cups water
1/3 cup canola oil
3 large eggs, room temperature
1 tablespoon grated lemon zest
1 cup lemon creme pie filling
MERINGUE:
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • In a large bowl, combine the cake mix, water, oil, eggs and lemon zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes., Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 176mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

LEMONY CUPCAKES



Lemony Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 cupcakes

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon plus 1 pinch fine salt
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups sugar
1 large egg
1 large egg yolk
1 teaspoon finely grated lemon zest
2 1/2 teaspoons vanilla extract
1 cup milk
1/2 cup store-bought lemon curd
2 large egg whites
1/4 cup light corn syrup
Lemon jelly beans, for garnish, if desired

Steps:

  • Preheat the oven to 375 degrees F. Line one 12-cup standard muffin tin with cupcake liners.
  • Sift together the flour, baking powder and 3/4 teaspoon of the salt.
  • Beat together the butter and 1 cup of the sugar with an electric mixer until pale and fluffy, about 5 minutes. Beat in the egg, yolk, zest and 1 1/2 teaspoons of the vanilla. Reduce the speed to low and add the flour mixture in three additions alternating with the milk, beginning and ending with the flour mixture. Divide the batter among the muffin cups and bake until a tester inserted in the middle of the cakes come out clean, 20 to 25 minutes. Cool the cakes for 10 minutes in the tin, and then remove and cool completely on a rack.
  • Put the lemon curd in a piping bag fitted with a 1/8-inch-round pastry tip. Insert the tip into the center of each cupcake and pipe in equal amounts of curd.
  • Combine the egg whites, corn syrup, the remaining 1/2 cup sugar, the remaining 1 teaspoon vanilla and the remaining pinch of salt in a metal bowl set over a saucepan of simmering water. Beat with an electric mixer until thick and fluffy, about 7 minutes. Remove from the heat and beat until the frosting is slightly cooled, about 2 minutes longer.
  • Mound the frosting on top of the cupcakes. If desired, use a kitchen torch to brown the frosting and garnish with a lemon candy.

LEMONY SUNSHINE CUPCAKES



Lemony Sunshine Cupcakes image

Provided by Food Network

Categories     dessert

Time 43m

Yield 16 cupcakes

Number Of Ingredients 11

1 1/3 cups shortbread cookie crumbs, (22 Lorna Doone Shortbread Cookies)
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
1/2 cup sour cream
2 large eggs, at room temperature
1/4 cup vegetable oil
1/4 cup water
1 small box (3.4 ounce) instant lemon pudding
1 (18.25 ounce) box lemon cake mix (recommended: Betty Crocker Super Moist)
1/3 cup lemon curd

Steps:

  • Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
  • Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.
  • In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
  • Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
  • Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
  • Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
  • With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
  • Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
  • Serve cupcakes warm from the oven or at room temperature.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

LEMON DAISY CUPCAKES



Lemon Daisy Cupcakes image

For some of us, the three most beautiful words in the English language are Lemon Daisy Cupcakes. As adorability goes, these are up there with puppies.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (2-layer size) white cake mix
24 vanilla wafers
3 oz. BAKER'S Semi-Sweet Chocolate, melted
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2 cups milk
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows

Steps:

  • Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
  • Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
  • Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 280 mg, Carbohydrate 36 g, Fiber 0 g, Sugar 24 g, Protein 2 g

LEMON MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

An enjoyable twist on the traditional Easter dessert, these lemon meringue cupcakes consist of the moistest cupcakes you will ever have, filled with creamy--yet fairly light--lemon curd and topped with a marshmallow-like meringue.

Provided by CookieGirl

Categories     Holidays and Events Recipes     Easter     Desserts

Time 1h

Yield 12

Number Of Ingredients 17

⅔ cup lemon juice
3 large eggs
5 tablespoons white sugar
1 tablespoon lemon zest
3 ½ tablespoons salted butter, cut into small pieces
1 ¼ cups all-purpose flour
¾ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
½ teaspoon vanilla extract
1 large egg
½ cup hot water
½ cup white sugar
3 large egg whites
¾ teaspoon lemon juice

Steps:

  • Combine lemon juice, eggs, sugar, and lemon zest for lemon curd in a small saucepan over low heat. Cook, whisking constantly, until thick enough to coat the back of a spatula or spoon, about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Sift flour, sugar, baking powder, and salt for cupcakes into a large bowl. Pour milk, oil, vanilla extract, and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners, filling about 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Core each cupcake using either a corer or a knife. Spoon in lemon curd.
  • Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer, 4 to 6 minutes. Remove from the heat.
  • Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes.
  • Set an oven rack about 10 inches from the heat source and preheat the oven's broiler.
  • Place cupcakes under the preheated broiler until meringue has browned, about 2 minutes.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 38.1 g, Cholesterol 71.7 mg, Fat 9.9 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 223.6 mg, Sugar 27.1 g

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