LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING
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
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
LEMONADE CUPCAKES WITH LEMON CREAM CHEESE FROSTING
This is a Southern Living recipe that is great. These can also be made with different types of lemonade, such as pink or raspberry lemonade.
Provided by Sassy in da South
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
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.
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-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
CREAMY DREAMY LEMONADE CUPCAKES
These creamy dreamy lemonade cupcakes brighten any summer afternoon party.
Provided by By Arlene Cummings
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- Pour water into large bowl. Add 1/2 cup lemonade drink mix; mix well. Add remaining cake ingredients; beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks; cool completely, about 30 minutes.
- Meanwhile, in medium bowl, beat all frosting ingredients except food color with electric mixer on medium speed until creamy. If necessary, add a little more milk until mixture is spreadable. For a yellow frosting, beat in a few drops yellow food color. Refrigerate until ready to frost cupcakes.
- Frost cooled cupcakes. Refrigerator until ready to serve. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
LEMON CUPCAKES WITH LEMON FROSTING
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
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
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
CUPCAKES WITH LEMON CREAM CHEESE FROSTING
Pink lemonade flavor drink mix makes these party-perfect cupcakes sweet and citrusy. (Remember to reserve a bit for the lemony cream cheese frosting, too!)
Provided by My Food and Family
Categories Recipes
Time 1h17m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Reserve 1 Tbsp. drink mix. Place remaining drink mix in large bowl. Add water measure listed on cake mix package; stir until drink mix is dissolved. Add cake mix with oil and eggs (listed on cake mix package); beat with mixer until blended. Stir in food coloring. Spoon into 24 paper-lined muffin cups.
- Bake as directed on package for cupcakes. Cool in pan 10 min. Remove from pan to wire racks. Cool completely.
- Beat reserved drink mix and remaining ingredients with mixer until blended; spread onto cupcakes.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 29 g, Protein 2 g
LEMONADE CUPCAKES
Enjoy a citrusy twist on regular cupcakes made with Betty Crocker™ Super Moist™ cake mix - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In small bowl, stir lemonade mix and 3 tablespoons water until mix is dissolved. In large bowl, beat butter, whipping cream and lemonade mixture with electric mixer on medium speed 2 minutes or until creamy. On low speed, gradually beat in powdered sugar and food color until blended. Frost cupcakes. Garnish with gummy candies and straws.
Nutrition Facts : Calories 230, Carbohydrate 36 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg
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