Lemon Cupcakes with Cream Cheese Frosting

Saturday, January 15, 2011

Lemon Cupcakes with Cream Cheese Frosting

Yield: 8

prep time: 10

cook time: 20

total time: 30


For cupcakes:
  • 1 jar Lemon Curd Filling
  • zest and juice of three lemons
  • 3 eggs
  • 1/2 cup sour cream
  • 1 cup milk
  • 1 cup butter
  • 2 cups sugar
  • 3 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

For Frosting:

  • 8 oz cream cheese (room temp)
  • 1 stick butter, room temperature
  • 1 lb powdered sugar


  1. Pre-heat oven to 350F.
  2. Having all of your ingredients with 1 or 2 sets of measuring spoons makes baking a lot easier.


Wet Ingredients:

  1. Cream the butter and sugar together until the mixture is a light yellow and sugar appears to have dissolved.  Add eggs, one at a time, and beat until combined.  Add the zest, juice, and sour cream, mixing on low until combined thoroughly.

Dry Ingredients:

  1. In a medium sized bowl, combine all of the dry ingredients and whisk to distribute evenly.
  2. Gradually add the dry ingredients to the wet, alternating between flour mixture and milk until all is just combined.  Do not overmix.
  3. Pour batter into lined cupcake liners or silicone molds and bake 17-20 minutes or when the tops are browning slightly and have pulled away from the sides.  You may prod with a toothpick to make sure it comes out clean.
  4. Cool cupcakes completely, on a rack if available.  Use whatever tool you may own to hand cut a piece of the cupcake of our the center.  A small grapefruit spoon, or an apple corer should work fine.  Fill the hole you just cut out with the lemon curd.  Use a small baggie if desired with the corner cut off to pipe it in the hole.

Frosting Directions:

  1. Using your mixer, place all of the frosting ingredients into the bowl and run on medium.  Adjust the consistency by either adding some liquid, or adding more powdered sugar.  Frost your cupcakes, place a raspberry on top if desired.

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