fbpx

Cherry Lemon Cupcakes

Sharing is caring!

I feel like everything that I have been seeing lately for Valentine’s Day has been chocolate. I have been trying to avoid chocolate because it has been giving me heart burn. I decided to go with cherry lemon cupcakes instead of chocolate cupcakes. Skipping the chocolate also lets me relax when it comes to worrying that my daughter will feed it to my dog, Harrison Ford.

Cherry Lemon Cupcakes Recipe

lemon cherry 7-2

Lemon Cupcakes Ingredients:

2 C sugar
2 TBSP lemon zest
1 C unsalted butter, room temp
4  eggs, room temp
1¼ C whole milk
3 C flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1 jar Smucker’s  Cherry Preserves

Frosting Ingredients:

1 C butter, room temp
8 oz of cream cheese, room temp
2 TBSP lemon zest
2 TBSP vanilla
4-5 C of powdered sugar

lemon cherry 7-1

Cupcake Directions:

-Preheat oven to 350 degrees. Line cupcake pan with paper liners.
-Whisk the flour, baking powder, and salt together in a mixing bowl.  Set aside.
-Add the lemon zest, vanilla, and sugar in a food processor pulsing until well blended.
-Blend butter and the lemon sugar until combined in a separate bowl.
-Add one egg at at time, beating after each addition until well mixed.
– Add half of the flour mixture to the butter mixture.  Mix until just combined.
-Pour in half of the milk mixing until all ingredients are blended.
-Add in the rest of the flour mixture and then milk.  Mix well.
-Scoop the batter into the lined tins 3/4’s full.
-Bake at 350 degrees for 20-24 minutes or until an inserted toothpick comes out clean.
-Allow to cool slightly in the cupcake pan.
-Transfer to a wire rack to cool completely.
-Using a teaspoon make a small well in the center of each cupcake. (Don’t poke the hole through the bottom of the cupcakes)
-Fill each small well with the cherry preserves. (Don’t overfill.  The preserves should not overflow from the top of the cupcake.)

lemon cherry 7-3

Frosting Directions:

-Mix butter and vanilla until it’s soften and begins to form peaks.
-Beat in the cream cheese.
-Mix in 3 cups of powdered sugar until well blended.
-Add in the lemon zest and 1 more cup of powdered sugar.
-Mix until the frosting is creamy and stiff.
-Take a spoonful of frosting and turn the spoon over.  If the frosting falls off the spoon mix in more powdered sugar.
-When the frosting can cling to the spoon when turned upside down it is ready.
-Spoon the frosting into a pastry bag with a piping tip.
-Begin by frosting the cupcake on the outside edge working to the center.

Cherry Lemon Cupcakes

Lemon Cupcakes Recipe that is extremely easy to make even though they are from scratch by food blogger from April Golightly
5 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: American
Keyword: Cupcakes
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Servings: 24 cupcakes
Calories: 452kcal
Author: Aprilgolightly

Ingredients

  • 2 Cups sugar
  • 2 TBSP lemon zest
  • 1 Cup unsalted butter room temp
  • 4 eggs room temp
  • Cups whole milk
  • 3 Cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 13 oz Cherry Preserves

Frosting Ingredients

  • 1 Cup butter room temp
  • 8 oz cream cheese room temp
  • 2 TBSP lemon zest
  • 2 TBSP vanilla
  • 5 Cup powdered sugar

Instructions

  • Cupcake Directions:
  • Preheat oven to 350 degrees. Line cupcake pan with paper liners.
  • Whisk the flour, baking powder, and salt together in a mixing bowl. Set aside.
  • Add the lemon zest, vanilla, and sugar in a food processor pulsing until well blended.
  • Blend butter and the lemon sugar until combined in a separate bowl.
  • Add one egg at at time, beating after each addition until well mixed.
  • Add half of the flour mixture to the butter mixture. Mix until just combined.
  • Pour in half of the milk mixing until all ingredients are blended.
  • Add in the rest of the flour mixture and then milk. Mix well.
  • Scoop the batter into the lined tins 3/4's full.
  • Bake at 350 degrees for 20-24 minutes or until an inserted toothpick comes out clean.
  • Allow to cool slightly in the cupcake pan.
  • Transfer to a wire rack to cool completely.
  • Using a teaspoon make a small well in the center of each cupcake. (Don't poke the hole through the bottom of the cupcakes)
  • Fill each small well with the cherry preserves. (Don't overfill. The preserves should not overflow from the top of the cupcake.)
  • Frosting Directions:
  • Mix butter and vanilla until it's soften and begins to form peaks.
  • Beat in the cream cheese.
  • Mix in 3 cups of powdered sugar until well blended.
  • Add in the lemon zest and 1 more cup of powdered sugar.
  • Mix until the frosting is creamy and stiff.
  • Take a spoonful of frosting and turn the spoon over. If the frosting falls off the spoon mix in more powdered sugar.
  • When the frosting can cling to the spoon when turned upside down it is ready.
  • Spoon the frosting into a pastry bag with a piping tip.
  • Begin by frosting the cupcake on the outside edge working to the center.

Nutrition

Calories: 452kcal | Carbohydrates: 65g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 170mg | Potassium: 158mg | Fiber: 0g | Sugar: 49g | Vitamin A: 13.2% | Vitamin C: 3.2% | Calcium: 7.5% | Iron: 5.9%

Lemon Cupcakes Recipe that is extremely easy to make even though they are from scratch by food blogger from April Golightly

Are you as addicted to Pinterest as I am? Here is an awesome board with more Valentine Inspirations.
 

Follow April Golightly’s board Valentine’s Day Crafts and Recipes on Pinterest.

Sharing is caring!

shares