lemon cream cupcakes

Ingredients

• Servings: 2
• cream filling:
• 1/4 cup white sugar
• 3/4 cup cream cheese, softened
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• cupcake batter:
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 1/4 cups white sugar
• 6 eggs at room temperature
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• 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 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.