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Lemon Cream Cupcakes

Lemon Cream Cupcakes

Tammy K

"Cupcakes with a decadent surprise...cream cheese filling."
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1 h 35 m servings 186 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 9
  1. 11 Ratings

Most helpful positive review

Fantastic, nice change from iced cupcakes.

Most helpful critical review

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 ende...

Most helpful
Most positive
Least positive

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 ende...

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

Fantastic, nice change from iced cupcakes.

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...

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

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

These were dry and gross, a real disappointment

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

I used store bought frosting, which was great, but I found that the lemon taste of the actual cupcake was too light. Next time, I will add more lemon juice and more lemon zest. Everyone else enj...

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