Prep time: 30 min | Cooking: 20 min | Additional: 30 min | Total: 1 hr 20 min | Servings: 24 | Yield: 2 dozen cupcakes
Cream Cheese-Frosted, Lemon-Filled Cupcakes gets its flavor and a beautiful color-a generous boost from fresh lemon juice and zest. It will be perfect by itself, no doubt, but a good layer of the best cream cheese frosting will take it up a knot for sure.
INGREDIENTS :
- (1) (18.25 oz) package lemon cake mix
- 1 cup of water
- ⅓ cup vegetable oil
- (3) eggs
- ¼ cup vegetable shortening
- ¼ cup butter
- ¼ cup fresh lemon juice
- 2 cups confectioners’ sugar
- (4 oz) white chocolate, chopped
- (1) (8 oz) package cream cheese softened
- ½ cup butter softened
- 1 tsp vanilla extract
- 4 cups confectioners’ sugar
- 3 tbsp orange juice
- 1 tbsp grated lemon zest
DIRECTIONS :
- Preheat oven about 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- In a large bowl, add and beat lemon cake mix, water, vegetable oil, and eggs for 2 minutes.
- In a prepared muffin cups, spoon batters, filling them about 2/3 full.
- Add the cupcakes and put them in a preheated oven. Bake for 18 to 22 minutes or until browned very lightly and a toothpick inserted in a cupcake center comes out clean, then let it cool.
- In a bowl, cut the vegetable shortening and 1/4 cup butter with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
- Stir 2 cups confectioners’ sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
- Add and place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir the chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
- For the frosting: In a bowl, add and beat the cream cheese and 1/2 cup butter until smooth and creamy. Add and stir in melted white chocolate and vanilla extract.
- Beat in 4 cups confectioners’ sugar gradually, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
- Cut the holes through the top of each cupcake. The holes should be deep enough to put filling inside.
- Spoon lemon filling into the holes.
- Pipe on top of the cupcakes the cream cheese frosting, then add and sprinkle with lemon zest.
Nutrition Facts:
Per Serving: 379.4 calories; 55.3 mg cholesterol; 237.1 mg sodium; 3.2 g protein; 50.4 g carbohydrates.
CREAM CHEESE-FROSTED, LEMON-FILLED CUPCAKES
Yield:
2 dozen cupcakes
Prep Time:
30 minutes
Cook Time:
20 minutes
Additional Time:
30 minutes
Total Time:
1 hour 20 minutes
Ingredients
- (1) (18.25 oz) package lemon cake mix
- 1 cup of water
- ⅓ cup vegetable oil
- (3) eggs
- ¼ cup vegetable shortening
- ¼ cup butter
- ¼ cup fresh lemon juice
- 2 cups confectioners’ sugar
- (4 oz) white chocolate, chopped
- (1) (8 oz) package cream cheese softened
- ½ cup butter softened
- 1 tsp vanilla extract
- 4 cups confectioners’ sugar
- 3 tbsp orange juice
- 1 tbsp grated lemon zest
Instructions
- Preheat oven about 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- In a large bowl, add and beat lemon cake mix, water, vegetable oil, and eggs for 2 minutes.
- In a prepared muffin cups, spoon batters, filling them about 2/3 full.
- Add the cupcakes and put them in a preheated oven. Bake for 18 to 22 minutes or until browned very lightly and a toothpick inserted in a cupcake center comes out clean, then let it cool.
- In a bowl, cut the vegetable shortening and 1/4 cup butter with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
- Stir 2 cups confectioners’ sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
- Add and place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir the chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
- For the frosting: In a bowl, add and beat the cream cheese and 1/2 cup butter until smooth and creamy. Add and stir in melted white chocolate and vanilla extract.
- Beat in 4 cups confectioners’ sugar gradually, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
- Cut the holes through the top of each cupcake. The holes should be deep enough to put filling inside.
- Spoon lemon filling into the holes.
- Pipe on top of the cupcakes the cream cheese frosting, then add and sprinkle with lemon zest.