Lemon Creme filled Lemon Cupcakes


I came up with this recipe a few years ago when I needed some extra special cupcakes for a wedding shower. The Lemon Creme filling also goes great inside gingerbread or vanilla cupcakes. These are possible in under an hour if you follow the tips and tricks included in the recipe - the little paper baking cups are a MUST for these cupcakes

• 1 boxed lemon cake mix
• 1/3 cup(s) of vegetable oil
• 1 cup(s) of water
• 1/3 cup(s) of plus 2 tbsp fresh squeezed lemon juice
• 4 tsp. of lemon zest, divided
• 3 large eggs
• 24 paper baking cups
• 8 ounce(s) of Cream Cheese
• 1/2 cup(s) of (1 stick) unsalted butter, softened.
• 1 1/2 tsp. of pure vanilla extract
• 2/3 cup(s) of powdered sugar
• 1 can cream cheese frosting
1. Pre-heat oven to 350° F. 2. While oven is preheating, mix cake mix according to package directions, using vegetable oil, 1 cup water, 1/3 cup lemon juice, 2 tsp lemon zest and 3 large eggs. 3. Place paper baking cups into muffin tins. 4. Fill cups 2/3 of the way full - try not to overfill. 5. Bake in 350 degree oven for 18-23 minutes 6. While cupcakes are baking, combine cream cheese, butter, vanilla extract, powdered sugar, and remaining lemon juice and lemon zest until smooth. 7. to make the filling of the marinade injector go easier, fill a ziplock bag or a pastry bag with all but one cup of the filling. 8. Mix remaining cup of lemon filling with the can of cream cheese frosting. set aside. 9. Remove the cupcakes from the oven and immediately set on a cookie sheet and place in the freezer for about 5 minutes. Just long enough to slightly cool them. 10. Using a Marinade injector or a pastry bag fitted with a medium open tip, inject filling into the cupcakes from the top. 11. Frost cupcakes with the frosting mixture. 12. Enjoy!


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