Best 4 Lemon Filled Cupcakes Recipes
Indulge in a delightful culinary journey with our exquisite Lemon-Filled Cupcakes, a symphony of flavors that will tantalize your taste buds. These delectable treats are perfect for any occasion, whether it's a joyous celebration or a cozy gathering with loved ones. Each cupcake is a masterpiece, boasting a moist and fluffy vanilla sponge, a velvety lemon curd filling that bursts with citrusy goodness, and a delicate lemon buttercream frosting that adds a touch of elegance. This recipe article provides a step-by-step guide to creating these delightful cupcakes, along with variations and additional recipes to satisfy your sweet cravings. Embark on a delightful baking adventure and create these irresistible Lemon-Filled Cupcakes that will surely leave a lasting impression on your taste buds.
**Additional Recipes to Explore:**
1. **Lemon Curd Cupcakes:** Experience the tangy delight of lemon curd swirled into a moist and fluffy vanilla batter. These cupcakes are topped with a luscious lemon cream cheese frosting, making them a perfect balance of sweet and tangy.
2. **Lemon Poppy Seed Cupcakes:** Delight in the classic combination of lemon and poppy seeds in these moist and flavorful cupcakes. Finished with a zesty lemon glaze, these cupcakes offer a delightful burst of citrusy goodness in every bite.
3. **Lemon Blueberry Cupcakes:** Treat yourself to a burst of summery flavors with these Lemon Blueberry Cupcakes. Featuring a moist lemon cake batter studded with juicy blueberries and topped with a creamy lemon buttercream frosting, these cupcakes are a delightful combination of sweet and tart.
4. **Meyer Lemon Cupcakes:** Discover the unique flavor of Meyer lemons in these exquisite cupcakes. The delicate citrus notes of Meyer lemons are perfectly complemented by a velvety lemon buttercream frosting, resulting in a truly special treat.
LEMON-FILLED CUPCAKES
My family requests that I make these cupcakes every time I come home. For all lemon lovers!
Provided by Carlie O'Neal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
- Spoon batter into the prepared muffin cups, filling them about 2/3 full.
- Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
- Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
- Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
- Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
- For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
- Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
- Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
- Spoon lemon filling into the holes.
- Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 50.4 g, Cholesterol 55.3 mg, Fat 19 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 8.8 g, Sodium 237.1 mg, Sugar 43 g
RASPBERRY-FILLED LEMON CUPCAKES
Betty Crocker™ Super Moist™ cake mix and frosting come together in these delicious raspberry-filled cupcakes - perfect dessert to impress your guests.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding 2 tablespoons lemon peel to batter. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Reserve 24 raspberries for garnish; set aside. In small bowl, beat remaining raspberries, 1 cup of the frosting and 2 tablespoons lemon peel with whisk until well blended. Fit 1/4-inch diameter round tip into decorating bag. Spoon raspberry mixture into bag. Insert tip into center of each cupcake, about two-thirds of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly and filling comes to top. (Do not let filling spill out over top of cupcake.)
- In small bowl, mix remaining frosting and the lemon juice until smooth and shiny. Pipe or spread frosting on cupcakes. Garnish each with fresh raspberry and lemon peel strips. Store loosely covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 33 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 25 g, TransFat 2 g
LEMON-FILLED COCONUT CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
- Spread 1 cup coconut on a baking sheet. Toast for 6 to 8 minutes or until golden brown. Cool completely on wire rack.
- In a large mixing bowl, combine cake mix, pudding mix, eggs, coconut milk, oil, and yellow food coloring; beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl. Beat on medium for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each about 3/4 of the way full. Bake for 15 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.
- For lemon filling:
- In a medium bowl, stir together 1/2 cup whipped cream frosting and the lemon curd until combined.
- With a sharp knife, make a 1/2-inch slit in the top center of each cooled cupcake. Place lemon filling in a disposable piping bag; snip a small end off one corner of the bag, and pipe filling into cupcakes.
- In a medium bowl, stir the coconut extract into the remaining whipped cream frosting and frost the cupcakes.
- Toss together the toasted coconut and the remaining 1/2 cup untoasted coconut. Sprinkle the coconut mixture over the frosted cupcakes.
LEMON FILLED CUPCAKES
Well this is a recipe I got in Home Ec, yea, years ago. They are so good. Sad story is my mother-in-law loved them. She has passed now, but on her death bed she called and asked me to bake some and bring them to her. It was so sad, she devoured them. She was an excellent cook and baker, but she never shared her recipes with...
Provided by Carol Junkins
Categories Fruit Desserts
Time 35m
Number Of Ingredients 15
Steps:
- 1. Sift together ~ 2 c sifted cake flour (or 1/3/4 c reg flour and 1 1/4 c sugar & 2 1/8 tsp baking powder, 1 tsp. salt.
- 2. Add 1/3 c soft shortening,2/3 c milk and 1 teaspoon of vanilla. Beat 200 strokes or 2 min. in mixer. Add another 1/3 C milk and 1 egg. Beat 2 min.on mixer.
- 3. Fill cupcake liners 1/2 full. Bake 400 degrees for 20 minutes.
- 4. Lemon Filling: Mix in saucepan ` 1 1/8 c sugar, 1/4 c cornstarch and stir in 1 1/8 cups hot water. Cook over moderate heat stirring constantly until mixture boils. ` Boil 1 min. ~ Beat a little of hot mixture into 2 egg yolks, slightly beaten. Beat into hot mixture in saucepan. Boil 1 min. longer stirring constantly. Remove from heat, continue stirring until smooth. Blend in 2 tablespoons oleo ~ when cool add 3 Tablespoons lemon juice and 1 Tablespoon lemon rind.
- 5. When all is cooled, cut a deep circle in top of cupcake and add the filling, place the top back on and sprinkle with confectioners sugar.
Tips:
- Mise en Place: Before you start baking, measure and prepare all your ingredients. This will help you stay organized and ensure that you don't miss anything.
- Room Temperature Ingredients: Bring your butter, eggs, and milk to room temperature before using them. This will help them emulsify better and create a smoother batter.
- Creaming Butter and Sugar: Cream the butter and sugar together until light and fluffy. This will incorporate air into the batter and make your cupcakes light and airy.
- Don't Overmix the Batter: Once you add the flour, mix the batter only until the ingredients are just combined. Overmixing will develop the gluten in the flour and make your cupcakes tough.
- Fill the Cupcake Liners Properly: Fill the cupcake liners about 2/3 full. This will allow the cupcakes to rise properly without overflowing.
- Baking Temperature: Bake the cupcakes at 350°F (175°C) for 18-20 minutes. Avoid opening the oven door during baking, as this can cause the cupcakes to fall.
- Cool the Cupcakes Completely: Let the cupcakes cool completely before filling them. This will help prevent the filling from melting and making the cupcakes soggy.
Conclusion:
These lemon-filled cupcakes are a delightful treat that is perfect for any occasion. The combination of lemon zest and juice in the batter and filling creates a bright and tangy flavor that is sure to please everyone. With a few simple tips and tricks, you can easily make these cupcakes at home and enjoy them with your friends and family.
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