Lemon Cream Cupcakes Recipe - Allrecipes.com
Lemon Cream Cupcakes Recipe

Lemon Cream Cupcakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen cupcakes Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    1 hr 35 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the tops are light golden brown, about 15 minutes. Cook completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2011

Fantastic, nice change from iced cupcakes.

Most Helpful Critical Review
Apr 11, 2011

Unless the recipes is seriously altered, it is not worth the expensive ingredients. There is not enough liquid in the batter to be a cake; I scooped rather than poured it into the cups. I ended up with dry biscuits with little lemon taste. The meager cream cream cheese was good but could also have use more flavor.


10 Ratings

May 08, 2011

I am with Cybill...So not worth it. Took one bite and threw them in the trash...What a waste...just saying!

Apr 29, 2011

loved these!! I made them a second time and subbed chocolate for the lemon and they are yummy too!

Apr 21, 2012

I just made these and thought they came out fantastic! of course, anytime I use lemon juice and zest, I get a little bit over-zealous, because I love the fresh lemon flavor. The cupcakes taste great as they came out of the oven, but I am going to add an American buttercream and a candied lemon slice garnish before I serve them.

Dec 19, 2011

Too many eggs. You shouldn't be able to taste the eggs. I'm guessing 4 eggs should have been the max.

Feb 13, 2012

These were dry and gross, a real disappointment

Feb 22, 2012

Not Good Me and A friend made these and they were dry and 6 eggs is way to many why so many????


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  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 159 mg
  • 6%

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

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