Lemon Cream Cupcakes

Recipe courtesy of Instant Gratification, Lauren Chattman, William Morrow/HarperCollins

Rated: 3 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
20 min
Level:
--
Yield:
Makes 12 cupcakes

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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Ingredients

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)

Directions

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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Comments & Reviews

recipe Lemon Cream Cupcakes
Ashley Poland, OH 07-17-2008
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Dry
Rated: 1 stars out of 5

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.Read more
recipe Lemon Cream Cupcakes
jennifer millersville, MD 05-16-2008
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Dry
Rated: 1 stars out of 5

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.Read more
recipe Lemon Cream Cupcakes
Anonymous 08-19-2007
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yum
Rated: 5 stars out of 5

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
recipe Lemon Cream Cupcakes
Robyn Vancouver 08-06-2007
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so good!
Rated: 5 stars out of 5

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.Read more
recipe Lemon Cream Cupcakes
Rachel Amity, OR 07-24-2007
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dry and disappointing
Rated: 2 stars out of 5

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.Read more
recipe Lemon Cream Cupcakes
Anonymous 07-09-2007
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Delicious lemon cupcakes!
Rated: 5 stars out of 5

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.Read more