Best 8 Lemon Cream Cupcakes Recipes

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Indulge in a delightful culinary experience with our tantalizing Lemon Cream Cupcakes. These delectable treats are a symphony of flavors, combining the vibrant tang of lemon with the velvety smoothness of cream cheese frosting. Each bite is a burst of citrusy goodness, perfectly balanced by the rich and creamy frosting.

This recipe collection offers a variety of options to cater to different tastes and skill levels. The Classic Lemon Cream Cupcakes are a timeless favorite, featuring a moist and fluffy lemon cake topped with a luscious cream cheese frosting. For those who prefer a zesty twist, the Lemon Blueberry Cream Cheese Cupcakes incorporate juicy blueberries into the batter and frosting, creating a delightful burst of flavor in every bite.

If you're looking for a gluten-free alternative, try our Gluten-Free Lemon Cream Cupcakes. These treats are just as delicious as the classic version, with a tender and flavorful cake made from almond flour and tapioca flour. They're topped with a light and airy cream cheese frosting, making them a perfect choice for those with dietary restrictions.

For a fun and festive twist, try our Lemon Cream Cupcakes with Raspberry Swirl. These cupcakes feature a vibrant raspberry swirl running through the center, adding a pop of color and a burst of tartness to the sweet lemon flavor. The cream cheese frosting is swirled on top, creating a visually appealing and irresistible treat.

No matter which recipe you choose, these Lemon Cream Cupcakes are sure to be a hit at your next gathering or special occasion.

Here are our top 8 tried and tested recipes!

LEMON CREAM CUPCAKES



Lemon Cream Cupcakes image

Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 18

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
FROSTING:
3 tablespoons butter, softened
2-1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon zest
1 to 2 tablespoons 2% milk
Additional lemon zest, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). , Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.

Nutrition Facts : Calories 244 calories, Fat 11g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 178mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING



Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting image

Provided by Food Network

Time 50m

Yield 24 cupcakes

Number Of Ingredients 15

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 cups sour cream
1 1/2 cups fresh blueberries
2 sticks butter
8 ounces cream cheese
1 teaspoon vanilla extract
Juice and zest of 1 lemon
10 to 12 cups powdered sugar

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
  • Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
  • For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
  • Frost the cooled cupcakes with the cream cheese frosting.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

GINGERBREAD CUPCAKES WITH LEMON CREAM CHEESE FROSTING



Gingerbread Cupcakes with Lemon Cream Cheese Frosting image

Categories     Cake     Ginger     Dessert     Bake     New Year's Day     Cream Cheese     Lemon     Spice     Birthday     Christmas Eve     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 cupcakes

Number Of Ingredients 17

1 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 large egg, beaten lightly
1 teaspoon baking soda
8 ounce cream cheese, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice
1 tablespoon thinly sliced crystallized ginger

Steps:

  • Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt. In another bowl cream 1/2 stick of the butter, add the granulated sugar, and beat the mixture until it is fluffy. Beat in the molasses and the egg, beating until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture to dissolve the baking soda. Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well. Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway. Bake the cupcakes in the middle of a preheated 350°F. oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.
  • In a bowl cream together the cream cheese, and the remaining 2 tablespoons butter, add the confectioners' sugar and the vanilla, and beat the mixture until it is fluffy and smooth. Beat in the zest and the lemon juice and chill the frosting for 30 minutes. Spread the frosting on the cupcakes and top each cupcake with some of the crystallized ginger.

GINGERBREAD CUPCAKES WITH LEMON CURD FILLING AND WHIPPED CREAM FROSTING RECIPE - (4.4/5)



Gingerbread Cupcakes with Lemon Curd Filling and Whipped Cream Frosting Recipe - (4.4/5) image

Provided by DeBruynC1

Number Of Ingredients 27

For the lemon curd filling:
3tablespoons3 tablespoons unsalted butter, softened
1/2cup1/2 cup granulated sugar
1large1 large egg
1large1 large egg yolk
1/3cup1/3 cup fresh lemon juice
zestzest of one lemon
For the gingerbread cupcakes:
3/4cup3/4 cup all purpose flour
3/4cup3/4 cup cake flour
1/2cup1/2 cup light brown sugar, loosely packed
2teaspoons2 teaspoons ground cinnamon
1 1/2teaspoons1 1/2 teaspoons baking soda
1/2teaspoon1/2 teaspoon kosher salt
1/8teaspoon1/8 teaspoon ground cloves
pinchpinch freshly grated nutmeg
1/2cup1/2 cup cold unsalted butter, cut into small cubes
2large2 large eggs
3/4cup3/4 cup nonfat Greek yogurt
1/3cup1/3 cup unsulphured molasses (not blackstrap)
2teaspoons2 teaspoons freshly grated ginger
For the whipped cream:
1cup1 cup + 2 tablespoons heavy cream, divided
1teaspoon1 teaspoon gelatin powder
1/3cup1/3 cup powdered sugar
Garnish
Approx. 3 tablespoons chopped candied ginger

Steps:

  • Make the lemon curd filling: 1. Cream the butter and sugar in the smaller bowl of the stand mixer (with the whip attachment). 2. Mix in the eggs and then the lemon juice. (Mixture will look curdled.) 3. Transfer to a small pot and cook over medium-low heat, stirring constantly, until thickened (about 15 minutes.) The curd should coat the back of a spoon and register 170 degrees F on a thermometer. Do not allow it to boil. 4. Remove from the heat and stir in the lemon zest. Transfer to a heat safe vessel, cover the surface with plastic wrap, and refrigerate until cooled. Make the gingerbread cupcakes: 5. Preheat the oven to 350 degrees F. 6. Place the flours, sugar, spices, baking soda, and salt in the larger bowl of the stand mixer, and mix on low speed (with the paddle attachment) to combine. 7. Add the cold, cubed butter, and continue to mix on low speed for 2-3 minutes, or until the mixture resembles bread crumbs. 8. Stir in the eggs until incorporated. Mixture will resemble cookie dough. 9. Add the Greek yogurt, molasses, and fresh ginger, and continue to mix until combined. Scrape the bottom and sides of the bowl, and beat for about 90 seconds to aerate the batter and develop the cake's structure. 10. Fill each well of a paper-lined cupcake pan with 1/4 cup of batter, and bake for 20 minutes, or until a cake tester inserted in the center of a cupcake comes out clean. 11. Cool completely, fill with lemon curd, and top with whipped cream. Make the whipped cream: 12. Place 2 tablespoons heavy cream in a small bowl, and sprinkle the powdered gelatin over the surface. Allow to stand for 5 minutes. Stir gently and warm slightly in the microwave (about 15 seconds). Stir again to ensure that the gelatin has dissolved. Allow to cool slightly. 13. Place the remaining cream in the smaller bowl of the stand mixer, and whip on high speed (with the whip attachment), until slightly thickened. 14. Add the sugar, and continue to whip until the soft peak stage. 15. Add the cooled gelatin mixture and whip until the stiff peak stage. 16. Pipe onto Gingerbread Cupcakes, and sprinkle on chopped candied ginger for garnish.

LEMONADE CUPCAKES WITH LEMON CREAM CHEESE FROSTING



Lemonade Cupcakes With Lemon Cream Cheese Frosting image

This is a Southern Living recipe that is great. These can also be made with different types of lemonade, such as pink or raspberry lemonade.

Provided by Sassy in da South

Categories     Dessert

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 11

1 (6 ounce) can frozen lemonade concentrate, thawed
1 (18 1/4 ounce) box white cake mix
1 (8 ounce) carton sour cream
3 ounces cream cheese, softened
3 eggs
yellow food coloring (optional)
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 1/2 teaspoons fresh lemon juice
1/2 grated lemon rind
1 cup sifted powdered sugar

Steps:

  • Cake: Preheat oven to 350 degrees.
  • Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
  • Combine remaining lemonade concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
  • Add food coloring (if desired) and mix thoroughly.
  • Beat with mixer until well blended.
  • Spoon batter into paper-lined muffin tins, filling 3/4 full.
  • Bake at 350 for 20 minutes or until cooked through.
  • Cool completely before frosting with Lemon Cream Cheese Frosting.
  • Frosting: In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately.
  • Store frosted goods covered in the refrigerator; bring to room temperature before serving.

LEMON CREAM CUPCAKES



Lemon Cream Cupcakes image

Cupcakes with a decadent surprise...cream cheese filling.

Provided by Tammy K

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h35m

Yield 24

Number Of Ingredients 12

¼ cup white sugar
¾ cup cream cheese, softened
1 tablespoon lemon juice
1 teaspoon lemon zest
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup butter
1 ¼ cups white sugar
6 eggs at room temperature
¼ cup fresh lemon juice
2 teaspoons lemon zest

Steps:

  • 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.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 22.1 g, Cholesterol 69.7 mg, Fat 9.6 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 159 mg, Sugar 12.7 g

LEMON CUPCAKES WITH LEMON CREAM



Lemon Cupcakes with Lemon Cream image

Categories     Cake     Dessert     Bake     Quick & Easy     Cream Cheese     Lemon     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 9

3/4 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/8 teaspoon salt
2 1/2 teaspoons freshly grated lemon zest
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
2 large eggs
1/4 cup plus 1 tablespoon cream cheese (about 2 ounces), softened

Steps:

  • Preheat oven to 350° F. and line four 1/2-cup muffin tins with paper liners.
  • Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.
  • In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth.
  • Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. Makes 4 cupcakes, serving 2 with leftovers.

LEMON-CREAM CHEESE CUPCAKES



Lemon-Cream Cheese Cupcakes image

These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 1h39m

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package (2-layer size) white cake mix
1 (3.4 ounce) package Jell-O Lemon Instant Pudding
1 cup water
4 egg whites
2 tablespoons vegetable oil
1 (250 g) package Philadelphia Brick Cream Cheese, softened
¼ cup butter, softened
2 tablespoons lemon juice
3 ¾ cups icing sugar

Steps:

  • Heat oven to 350 degrees F.
  • Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
  • Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
  • Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 40.8 g, Cholesterol 16.8 mg, Fat 8.4 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 3.4 g, Sodium 256.5 mg, Sugar 33.9 g

Tips:

  • For the best results, use fresh lemons. Bottled lemon juice will not provide the same flavor.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
  • Be sure to cream the butter and sugar together until light and fluffy. This will help to create a smooth and creamy cupcake.
  • Don't overmix the batter. Overmixing can make the cupcakes tough.
  • Fill the cupcake liners only 2/3 full. This will prevent them from overflowing in the oven.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean. This usually takes about 15-20 minutes.
  • Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.

Conclusion:

These lemon cream cupcakes are a delicious and refreshing treat that are perfect for any occasion. With their light and fluffy texture, tangy lemon flavor, and creamy frosting, they are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these lemon cream cupcakes a try!

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