Lemon Cream Cupcakes
Source of Recipe
“Instant Gratification” by Lauren Chattman
These were delicious cupcakes – the cream cheese filling it a great addition. We did a taste test and decided that, as made, the cupcakes lacked that real lemon ‘POW’. So I made a simple lemon glaze with lemon juice, 10X and lemon zest and dipped the cooled cupcakes in the glaze. This was wonderful – it was even better when we then dipped them in coconut. Wow!
List of Ingredients
1 ½ sticks sweet butter, softened
1 ½ c. sugar, divided
6 large eggs
¼ c. fresh lemon juice, divided
2 ¼ c. cake flour
1 ½ t. baking powder
½ t. salt
1 T. grated lemon zest, divided
¾ c. cream cheese, softened
10X, for dusting (optional)
Preheat the oven to 350 degrees. Spray the muffin tin with cooking spray (or use paper liners).
Combine the butter and 1 ¼ c. of the sugar in a large bowl and beat with mixer on medium-high speed until fluffy. Add the eggs and 3 T. of the lemon juice and beat until well combined, scraping down the bowl once or twice as necessary. Mix the flour, baking powder, salt and 2 t. of the lemon zest. Mix the dry ingredients into the butter mixture until just combined.
In a small bowl, mash together the cream cheese, the remaining ¼ c. sugar, the remaining 1 T. lemon juice, and the remaining 1 t. lemon zest until combined.
Spoon about 3 T. [a little less than that worked better for me] of the batter into each muffin cup. Place about 1 T. 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 ¾ of the way to the top of each cup). Bake until golden, about 20 minutes. Let the cupcakes cook in the pan for 10 minutes before turning out onto a rack to cool completely. Use a strainer to sift the tops with 10X before serving, if desired.
Makes 12 cupcakes.