Lemon Cupcakes with Lemon Filling

Lemon Cupcakes with Lemon Filling

Arina Habich

How to make lemon cupcakes with lemon filling and homemade lemon buttercream frosting!

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Prep Time 20

Cook Time 13

Total Time 33

Course Dessert

Cuisine American

Servings cupcakes

Calories 487 kcal

Video

Equipment

Ingredients

Lemon Cupcakes

1 ⅔ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon Baking Powder
¼ teaspoon salt
2 eggs room temperature
½ cup Yogurt
¼ cup Milk
1 teaspoon vanilla extract
¼ cup Lemon juice from 1 lemon
2 tablespoon lemon zest from two lemons
1 cup sugar
½ cup unsalted butter melted and cooled

Lemon Filling

2 cups Lemon filling

Lemon Buttercream

1 ½ cup unsalted butter room temperature
½ teaspoon salt
½ cup Lemon juice from 2 lemons
6 cups powdered sugar

Lemon Twist Topper

1 lemon room temperature

Instructions

Making Lemon Cupcakes

First, use the measuring cup and spoons to measure out the cupcake ingredients and preheat the oven to 375°F.
Next, in a large glass mixing bowl, add in the flour, baking soda, baking powder, and salt.
Use a blending whisk to combine the dry ingredients together.
Then, in another mixing bowl, drop in the eggs, yogurt, vanilla extract, milk, lemon juice, and lemon zest.
Combine the ingredients together with a whisk until they’re completely incorporated.
Then, in another separate mixing bowl, add the sugar and the cooled melted butter.
Mix the 2 ingredients together well.
Then, carefully add the egg mixture into the butter mixture.
Mix the ingredients together well.
Next, gently pour the flour mixture into the lemon batter.
Blend all the ingredients together again until everything is completely mixed together, and the batter is smooth.
Next, you’ll need the cupcake pan and the foil liners.
Line the cups of the cupcake pan with the liners.
Then, grab a dough scoop and the lemon cupcake batter. Scoop the batter evenly amongst the lined pan cups.
Bake the lemon cupcakes for 13-14 minutes, or until a toothpick inserted in the middle comes out clean.
Finally, set the cupcakes on a cooling rack and let them cool completely before filling or frosting.

Filling the Cupcakes

First, transfer the lemon filling into a piping bag, and cut off ½ inch off the tip of the bag.
Then, grab the cooled cupcakes and the apple corer.
Use the apple corer to cut out a pocket in the center of each cupcake. Do not discard the cake cut-outs!
Next, pipe the lemon filling into each cupcake.
Then, replace the cake cut-outs to cover each filling pocket.

Making Lemon Buttercream Frosting

First, gather up and measure out the lemon buttercream frosting ingredients.
Then, prepare a stand mixer with a beater attachment.
Add the room temp butter to the large mixer bowl.
Beat the butter by itself for about 5 minutes- until it is double in size, light, and creamy.
Next, add the salt and lemon juice to the butter and beat the ingredients again.
Then, pour in the powdered sugar ½ cup at a time, mixing well between each addition.
Keep mixing until the powdered sugar is completely mixed in, then run the mixer on high speed for 8 minutes.
Then, scoop the lemon buttercream frosting into a piping bag prepared with a piping tip.
Finally, close off the frosting bag with a bag tie.

Lemon Twists

First, wash the lemon and dry it off with a paper towel. Then, grab your cutting board and a sharp fruit knife.
Then, very carefully cut away the rind of the lemon.
Make sure there’s not any leftover lemon flesh on the rind.
Then, roll the lemon skin up in a tight swirl.
Hold the lemon roll and carefully slice it into several “twists”.

Assembling the Cupcakes

Pipe the lemon frosting into smooth swirls on top of each lemon cupcake. Garnish each one with a lemon twist, serve, and enjoy!
Make sure to pipe the buttercream frosting in a warm room, otherwise your buttercream will stiffen and you won't be able to pipe smooth swirls.
Don't pipe the buttercream too close to the edges of the cupcakes. Otherwise, it will slide off.

Notes

Storing Lemon-Filled Cupcakes

To store lemon cupcakes with lemon filling: transfer them to an airtight container and store them in the fridge for up to 1 week. Bring the cupcakes back to room temperature before serving again. Always label the date on the outside of the container to keep up with freshness.

Nutrition

Calories: 487kcalCarbohydrates: 110gProtein: 4gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 118mgSodium: 404mgPotassium: 94mgFiber: 1gSugar: 31gVitamin A: 1009IUVitamin C: 13mgCalcium: 61mgIron: 1mg

Keyword cupcake, food gift, kids birthday, lemon

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