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Lemon Cream Cupcakes

Rated as 3.17 out of 5 Stars
0

"Cupcakes with a decadent surprise...cream cheese filling."
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Ingredients

1 h 35 m servings 186
Original recipe yields 24 servings (2 dozen cupcakes)

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
  2. Prepare the filling by beating 1/4 cup sugar, cream cheese, 1 tablespoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Scoop the filling into a pastry bag, and set aside. Whisk together the flour, baking powder, and salt in a mixing bowl; set aside.
  3. Beat butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 1/4 cup lemon juice and 2 teaspoons lemon zest with the last egg. Beat in the flour mixture, mixing until just incorporated.
  4. Pour the batter into prepared pans, filling the muffin cups half full. Pipe about 1 tablespoon of the filling onto the center of each cupcake, then top with the remaining batter to fill the muffin cup 3/4 full.
  5. Bake in the preheated oven until the tops are light golden brown, about 15 minutes. Cook completely on a wire rack.

Nutrition Facts


Per Serving: 186 calories; 9.6 22.1 3.4 70 159 Full nutrition

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Reviews

Read all reviews 10
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Fantastic, nice change from iced cupcakes.

Most helpful critical review

Unless the recipes is seriously altered, it is not worth the expensive ingredients. There is not enough liquid in the batter to be a cake; I scooped rather than poured it into the cups. I ende...

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Unless the recipes is seriously altered, it is not worth the expensive ingredients. There is not enough liquid in the batter to be a cake; I scooped rather than poured it into the cups. I ende...

I am with Cybill...So not worth it. Took one bite and threw them in the trash...What a waste...just saying!

Fantastic, nice change from iced cupcakes.

I just made these and thought they came out fantastic! of course, anytime I use lemon juice and zest, I get a little bit over-zealous, because I love the fresh lemon flavor. The cupcakes taste...

loved these!! I made them a second time and subbed chocolate for the lemon and they are yummy too!

Too many eggs. You shouldn't be able to taste the eggs. I'm guessing 4 eggs should have been the max.

These were dry and gross, a real disappointment

Not Good Me and A friend made these and they were dry and 6 eggs is way to many why so many????

I'm not sure what the others were saying about being too dry of a recipe. I will say, my 1/4 cup of lemon juice was almost a 1/3 cup cause the two lemons I had were JUICY! So, I just put it all ...