Lemon Lovers Cupcakes Recipes

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.

Steps:

• Prepare Lemon Curd ahead of time and allow to cool to room temperature or chilled. Preheat oven to 325*F Line cupcake pan with liners and set aside. Using a stand mixer or hand mixer, combine cake mix, flour, sugar and salt. Mix to incorporate. Add water, oil, and eggs. Mix well until mixture is smooth. Add 1 cup of lemon curd. This is what will give your cupcakes a light lemon flavor. Using a large 3 Tablespoon cookie scoop, fill each liner 3/4 full with cake batter. Bake for 16 minutes or until toothpick inserted into center comes out clean. While cupcakes are cooling, make lemon whipped cream and fill a piping bag. If you don't have a piping bag you can use a large ziploc bag. Then make Lemon Buttercream Frosting and set aside. Piping Tip Instructions: With piping tip, stab it in the top middle of the cupcake and gently squeeze your piping bag. fill center until the cupcake bulges a bit. Remove tip and repeat for all other cupcakes. Ziploc Instructions: Hollow out the center of each cupcake down to half the cupcake (not to the cupcake wrapper), saving the top nub of the hollowed out piece. Fill cupcake with lemon whipped cream then replace top nub. Pipe Frosting onto cooled and filled cupcakes. Top entire cupcake with a lemon drop candy. Immediately devour one or two cupcakes!

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat powdered sugar, 1/4 cup butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting.