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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3.3 18
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
This desert was fun easy to make my 11 year old made them all by her self!!! item not reviewed by moderator and published
this is delicious! Everyone loved them and ask for them often item not reviewed by moderator and published
Just awful item not reviewed by moderator and published
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. item not reviewed by moderator and published
It was yummy. But i did have to change a few things to make it moist. item not reviewed by moderator and published
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!! item not reviewed by moderator and published

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Lemon Cream Salad