Lemon Cream Cupcakes

These lemony cupcakes contain a decadent surprise: a cream cheese filling that elevates them to true dessert heights.

Total Time:
35 min
15 min
20 min

Makes 12 cupcakes

  • 3/4 cup (1 1/2 sticks unsalted) butter, softened
  • 1 1/2 cups sugar
  • 6 large eggs
  • 1/4 cup fresh lemon juice
  • 2 1/4 cups cake flour or all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon grated lemon zest
  • 3/4 cup cream cheese, softened
  • Confectioners' sugar for dusting (optional)

Preheat the oven to 350 degrees. 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, slat, 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 the strainer to sift the tops with confectioners' sugar before serving if desired.

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    After reading all the reviews (some a bit too negative for me to follow this recipe), I've decided to improvise and do my own thing. I have a box of lemon cake mix which I will maybe "doctor" up a bit and use it to make some fine cupcakes. I will them double the cream cheese filling and proceed accordingly. I will be back with the results of my endeavor, hopefully with a positive outcome.
    I made this recipe with some changes. I added fresh blueberries the cream filling to one batch and fresh raspberries cream filling for the next batch. I also was a bit more generous with the lemon zest in the cream filling.  
    Also, my cupcakes didn't turn out dry at all. I used Meyer lemons, large organic eggs, and a high quality butter. I'm not sure if that made a difference, but the cupcakes I made were quite moist.
    Wow, I was in belief that the Food Network would have at least tested this so called recipe for dry, dry, and dry cupcakes. I didn't even add the cream cheese filling, I opted to add lermon curd to the inside (was added after baking. Even with this...dry, dry, and dry they remained.
    This recipe was very easy for my 8 yr old daughter and myself to make. After reading the reviews about the cake being dry I added an extra tablespoon of lemon juice and baked for 19 minutes. Loved the lemon cream cheese filling. So YUMMY!
    This desert was fun easy to make my 11 year old made them all by her self!!!
    this is delicious! Everyone loved them and ask for them often
    Just awful
    The taste was great, but as stated from everyone else, the cupcakes were dry. I thought I baked them too long. The cream cheese collapsed inside, leaving a big hole in the middle of the cake. It also made 2 dozen regular size cupcakes. I had to make more cream cheese filling to fill them all. I frosted them with a lemon meringue buttercream frosting.
    It was yummy. But i did have to change a few things to make it moist.
    they were pretty good i have to say and i think i did a good job for a high schooler but they were pretty dry and the filling was a bit too cream cheesy itself. i did put some kemon zest whipped cream frosting on them which was really good but i couldnt get over the dryness!!
    I followed this recipe exactly and the "batter" was more of a "doughy" consistency rather than batter. After baking, they were extremely dry and looked awful.
    The cake part was really dry. I think they would have been better with 2 times the filling, and if they were frosted, even a little bit- i tried to make them twice, thinking that i messed up the first time. I got the same result, if my husband, who will eat ANYTHING, spits it out, its not good.
    These are gorgeous little cupcakes. The cream cheese in the middle makes for a nice surprise. I tried some with a cream cheese icing as well. But I think I prefer without.
    These cupcakes were dry and took twice as long to cook as the recipe states. I also had more batter than filling and had to make some "filling-less" cupcakes at the end. Won't try again.
    These cupcakes are really delicious, without being too sweet. The only thing I didn't like about the recipe is that the proportions of cake batter and cream cheese filling seemed off a little. I had extra batter, so I ended up with three delicious, but unfilled, cupcakes.
    very dry, filling not moist either. not very flavorful
    The flavor on these cupcakes was good, but they were so dry that it overshadowed the flavor. The reason for their dryness was that they took almost twice as long to cook as the recipe stated. Although the filling was good, it wasn't enough to combat the cupcake itself, so next time (if I even make these again) I will turn up the temp to 375 degrees and probably frost them with a cream chese frosting.
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