Lemon-Cream Cheese Cupcakes Recipe - Allrecipes.com
Lemon-Cream Cheese Cupcakes Recipe
  • READY IN ABOUT hrs

Lemon-Cream Cheese Cupcakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 cupcakes Change Servings
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Directions

  1. Heat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 1 hr 39 mins

Footnotes

  • Kraft Kitchens Tips
  • Substitute: Prepare using Philadelphia Light Brick Cream Cheese Spread.
  • Special Extra: Add 1 tsp. lemon zest to frosting before spreading onto cupcakes. Garnish each cupcake with a small twist of lemon peel.
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Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2010

This recipe is great! The only modification I made was using a lemon cake mix because my husband likes his lemon cake lemony!! In my oven 20 minutes was perfect. The cupcakes were very light and moist and the icing was just right too!

 
Most Helpful Critical Review
Nov 19, 2012

These taste great, however the cook time is WAY off! First of all, I only got 12 small cupcakes out of this, not 24. If the recipe is for mini cupcakes, it should say so. Secondly, it only made 12 but they were all burnt at the bottom after 21 minutes cook time. I will definitely make these again as they are so easy and have a good flavor, but I'm definitely changing the cook time.

 

26 Ratings

Mar 10, 2012

I made these and they came out perfect. If you let the eggs come to room temperature, it will make a huge difference to the recipe. I did a lemon filling and it was even better with a layer of rasberry seedless jam and it was the best.

 
Feb 04, 2011

The sponge was great. The icing however left little to be desired.

 
Jun 07, 2011

These are seriously some of the best cupcakes and best frosting we have ever had. And they came out looking fantastic! The frosting is perfect for piping, holding its shape just great. I could not have been happier with this recipe and will for sure be making it again!

 
Dec 17, 2010

Light, fluffy and delicious

 
Feb 07, 2011

These came out great for my neices birthday.

 
Dec 22, 2013

I have made these several times, both as cupcakes and 9 inch rounds and they have been a huge hit every time. I especially love the icing, I spread the leftover on graham crackers and it is delicious!

 

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Nutrition

  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 257 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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