• 2servings
  • 15minutes
  • 186calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cream Filling:

  2. 1/4 cup white sugar

  3. 3/4 cup cream cheese, softened

  4. 1 tablespoon lemon juice

  5. 1 teaspoon lemon zest

  6. Cupcake Batter:

  7. 2 1/4 cups all-purpose flour

  8. 1 1/2 teaspoons baking powder

  9. 1/2 teaspoon salt

  10. 3/4 cup butter

  11. 1 1/4 cups white sugar

  12. 6 eggs at room temperature

  13. 1/4 cup fresh lemon juice

  14. 2 teaspoons lemon zest

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Prepare the filling by beating 1/4 cup sugar, cream cheese, 1 tablespoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Scoop the filling into a pastry bag, and set aside. Whisk together the flour, baking powder, and salt in a mixing bowl; set aside. Beat butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 1/4 cup lemon juice and 2 teaspoons lemon zest with the last egg. Beat in the flour mixture, mixing until just incorporated. Pour the batter into prepared pans, filling the muffin cups half full. Pipe about 1 tablespoon of the filling onto the center of each cupcake, then top with the remaining batter to fill the muffin cup 3/4 full. Bake in the preheated oven until the tops are light golden brown, about 15 minutes. Cook completely on a wire rack.


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