Lemon Cream Cupcakes

 tldawson3
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
45
min.
Servings

12 cupcakes

What You Need

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Make It

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  • Preheat the oven to 350 degrees F. Spray the muffin tin with cooking spray. Combine the butter and 1 1/4 cups of the sugar in the large bowl and beat with the mixer on medium-high speed until fluffy. Add the eggs and 3 tablespoons of the lemon juice and beat until well combined, scraping down the bowl once or twice as necessary. Mix in the flour, baking powder, salt, and 2 teaspoons of the lemon zest until just combined.
  • In the small bowl, mash together the cream cheese, the remaining 1/4 cup sugar, the remaining 1 tablespoon lemon juice, and the remaining 1 teaspoon lemon zest until combined.
  • Spoon about 3 tablespoons of the batter into each muffin cup. Place about 1 tablespoon of the cream cheese mixture on top of each portion of batter and cover the cheese with some of the remaining batter (the batter should reach three-quarters of the way to the top of each cup).
  • Bake until golden, about 20 minutes. Let the cupcakes cool in the pan for 10 minutes before turning over onto the wire rack to cool completely. Use a strainer to sift the tops with confectioners' sugar before serving if desired.

Notes

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