Lemon Cream Cupcakes


Lemon CupcakesWe made lemon cream cupcakes by modifying another favorite recipe.  But we couldn’t get them lemony enough—with lemon zest, lemon extract, and lemon juice.  Finally, we realized that we have baking soda in the recipe and that the soda was neutralizing the acid in the lemon and tartness in the muffin.  We took the soda out and they worked just fine.

Low Altitude

Ingredients

1/3 cup butter
1 cup granulated sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon lemon flavor
3 tablespoons lemon juice
1/2 tablespoon lemon zest
1/3 cup milk

1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder

Filling

Lemon pastry filling

Frosting

1 cup powdered sugar
1 teaspoon lemon zest
2 tablespoons lemon juice

High Altitude

Ingredients

1/4 cup butter
1 cup granulated sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon lemon flavor
3 tablespoons lemon juice
1/2 tablespoon lemon zest
1/4 cup milk

1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder

Filling

Lemon pastry filling

Frosting

1/3 cup cream cheese
1 1/2 cups powdered sugar
1 tablespoon milk

Directions

Preheat the oven to 350 degrees.

  1. With your stand-type mixer and using the paddle attachment, cream the butter, sugar, and salt together.  Add the egg and beat in.  Add the flavor, juice, zest, and milk.  Beat until mixed.
  2. Whisk the flour and baking powder together.  Add to the creamed mixture and beat until just mixed together.  Do not over-mix.
  3. Spoon the batter into 12 muffin tins lined with paper liners.  Bake for 15 to 18 minutes or until the cupcakes test done.  Remove the cupcakes to a wire rack to cool.
  4. Once cooled, use a thin decorating tip and decorating tool or pastry bag to press filling into the cupcakes.  You can do so by pushing the tip through the top of the cupcake to the center.  You will cover the small holes with frosting.
  5. To make the frosting, mix the powdered sugar and juice together, adding more of either to get the right consistency.  Add the zest.  Frost the cooled cupcakes.

Eating cupcakes with perishable fillings that have not been refrigerated may be hazardous.  If the fillings are perishable, please keep the cupcakes refrigerated or eat them promptly.

Print