Lemon Cream Cheese Cupcakes Recipes

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LEMON-CREAM CHEESE CUPCAKES

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

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 1h39m

Yield 24

Number Of Ingredients 9



Lemon-Cream Cheese Cupcakes image

Steps:

  • Heat oven to 350 degrees F.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 40.8 g, Cholesterol 16.8 mg, Fat 8.4 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 3.4 g, Sodium 256.5 mg, Sugar 33.9 g

1 (18.25 ounce) package (2-layer size) white cake mix
1 (3.4 ounce) package Jell-O Lemon Instant Pudding
1 cup water
4 egg whites
2 tablespoons vegetable oil
1 (250 g) package Philadelphia Brick Cream Cheese, softened
¼ cup butter, softened
2 tablespoons lemon juice
3 ¾ cups icing sugar

LEMON-CREAM CHEESE CUPCAKES

Bring out some citrus zing with our Lemon-Cream Cheese Cupcakes. These cream cheese cupcakes are full of lemon flavor and are topped with a zesty frosting.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h14m

Yield 24 servings

Number Of Ingredients 9



Lemon-Cream Cheese Cupcakes image

Steps:

  • Heat oven to 350ºF.
  • Beat first 5 ingredients in large bowl with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
  • Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Beat cream cheese, butter and lemon juice in large bowl with mixer until blended. Gradually beat in sugar until blended. Spread onto cupcakes.

Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 29 g, Protein 2 g

1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
2 Tbsp. lemon juice
1 pkg. (16 oz.) powdered sugar

LEMON BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Provided by Food Network

Time 50m

Yield 24 cupcakes

Number Of Ingredients 15



Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting image

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
  • Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
  • For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
  • Frost the cooled cupcakes with the cream cheese frosting.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 cups sour cream
1 1/2 cups fresh blueberries
2 sticks butter
8 ounces cream cheese
1 teaspoon vanilla extract
Juice and zest of 1 lemon
10 to 12 cups powdered sugar

LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING

I've been on a lemon and lime kick lately and these cupcakes are DELICIOUS! Let your inner artist shine. Cupcakes are a fun way to experiment with piping frosting and trying out new decorating ideas. If you mess up, just eat it! Found on countryhome.com

Provided by kittycatmom

Categories     Dessert

Time 38m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 12



Lemon Cupcakes With Lemon Cream Cheese Frosting image

Steps:

  • Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, soda, and salt. Set aside.
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice (batter may appear slightly curdled). Divide evenly among prepared muffin cups.
  • Bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. Cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**.
  • When completely cooled, pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved white chocolate, and lemon zest. Store frosted cupcakes in a covered container and keep refrigerated. Makes 24 cupcakes.
  • Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. Stir in the lemon peel. If desired, tint some of the frosting with pink gel icing color for decorating.
  • *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using.
  • **MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Bring to room temperature before frosting. The frosting can be made up to 3 days ahead, covered, and refrigerated. Set out at room temperature to soften enough to spread.

Nutrition Facts : Calories 193.1, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.7, Sodium 163.7, Carbohydrate 26.7, Fiber 0.3, Sugar 17.2, Protein 2.7

2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup buttermilk (or sour milk)
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
lemon cream cheese frosting (see recipe in directions)
fresh edible flower, shaved white chocolate, and lemon zest (optional)

LEMON CREAM CUPCAKES

These lemony cupcakes contain a decadent surprise: a cream cheese filling that elevates them to true dessert heights.

Provided by Food Network

Categories     dessert

Time 35m

Yield Makes 12 cupcakes

Number Of Ingredients 10



Lemon Cream Cupcakes image

Steps:

  • Preheat the oven to 350 degrees. Spray the muffin tin with cooking spray.
  • Combine the butter and 1 1/4 cups of the sugar in the large bowl and beat with the mixer on medium-high speed until fluffy. ADd the eggs and 3 tablespoons of the lemon juice and beat until well combined, scraping down the bowl once or twice as necessary. Mix in the flour, baking powder, slat, and 2 teaspoons of the lemon zest until just combined.
  • In the small bowl, mash together the cream cheese, the remaining 1/4 cup sugar, the remaining 1 tablespoon lemon juice, and the remaining 1 teaspoon lemon zest until combined.
  • Spoon about 3 tablespoons of the batter into each muffin cup. Place about 1 tablespoon of the cream cheese mixture on top of each portion of batter and cover the cheese with some of the remaining batter (the batter should reach three-quarters of the way to the top of each cup). Bake until golden, about 20 minutes. Let the cupcakes cool in the pan for 10 minutes before turning over onto the wire rack to cool completely. Use the strainer to sift the tops with confectioners' sugar before serving if desired.

3/4 cup (1 1/2 sticks unsalted) butter, softened
1 1/2 cups sugar
6 large eggs
1/4 cup fresh lemon juice
2 1/4 cups cake flour or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated lemon zest
3/4 cup cream cheese, softened
Confectioners' sugar for dusting (optional)

LEMON CUPCAKES WITH LEMON CREAM

Categories     Cake     Dessert     Bake     Quick & Easy     Cream Cheese     Lemon     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 9



Lemon Cupcakes with Lemon Cream image

Steps:

  • Preheat oven to 350° F. and line four 1/2-cup muffin tins with paper liners.
  • Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.
  • In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth.
  • Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. Makes 4 cupcakes, serving 2 with leftovers.

3/4 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/8 teaspoon salt
2 1/2 teaspoons freshly grated lemon zest
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
2 large eggs
1/4 cup plus 1 tablespoon cream cheese (about 2 ounces), softened

LEMON CREAM CUPCAKES

Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 18



Lemon Cream Cupcakes image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). , Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.

Nutrition Facts : Calories 244 calories, Fat 11g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 178mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
FROSTING:
3 tablespoons butter, softened
2-1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon zest
1 to 2 tablespoons 2% milk
Additional lemon zest, optional

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