LEMON-FILLED CUPCAKES
My family requests that I make these cupcakes every time I come home. For all lemon lovers!
Provided by Carlie O'Neal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
- Spoon batter into the prepared muffin cups, filling them about 2/3 full.
- Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
- Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
- Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
- Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
- For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
- Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
- Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
- Spoon lemon filling into the holes.
- Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 50.4 g, Cholesterol 55.3 mg, Fat 19 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 8.8 g, Sodium 237.1 mg, Sugar 43 g
LEMON CURD CUPCAKES
Homemade lemon curd flavors these tender cupcakes that were made for my brother-in-law's 66th birthday. He loves lemon and gave these a big thumb's up.-Kerry Barnett-Amundson, Ocean Park, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 dozen.
Number Of Ingredients 23
Steps:
- For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon zest. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack. , In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator. Garnish with flowers or lemon zest if desired.
Nutrition Facts : Calories 376 calories, Fat 16g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 286mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON BURST CUPCAKES
Mmm! There's a surprise burst of creamy lemon filling inside these delicious cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes.
- 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).
- Spoon lemon curd into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons lemon curd into center of each cupcake for filling, being careful not to split cupcake.
- Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 34 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 25 g, TransFat 1 g
LEMON CUPCAKES
Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.
Provided by friedbluetomato
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
- Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g
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