Lemon Cream Cupcakes
1 1/4 cup all-purpose flour
1 Tbs. finely grated lemon zest, plus 1 Tbs. lemon juice from 1 lemon
1/4 tsp. baking powder
3/4 tsp. coarse salt
1 3/4 stick unsalted butter, room temperature
1 1/2 cups granulated sugar
4 oz. cream cheese, room temperature
4 large eggs, room temperature
1/2 tsp. vanilla extract
Confectioner’s sugar for dusting
Lemon Pie Filling
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, zest, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Beat in cream cheese. Reduce speed to low. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in lemon juice and vanilla. Add flour mixture in three batches, beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature. To finish, dust cupcakes with confectioners’ sugar. Fill a pastry bag fitted with a coupler and a medium round tip with pie filling. Insert tip into top of each cupcake, and squeeze some filling below top to fill the inside, then lift the tip and squeeze more filling in a pool on top. Filled cupcakes should be refrigerated.
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