Cherry Lemon Cupcakes
Lemon Cupcakes Recipe that is extremely easy to make even though they are from scratch by food blogger from April Golightly
Servings: 24 cupcakes
Calories: 452kcal
Ingredients
- 2 Cups sugar
- 2 TBSP lemon zest
- 1 Cup unsalted butter room temp
- 4 eggs room temp
- 1¼ 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
Sodium: 170mg | Calcium: 75mg | Vitamin C: 2.6mg | Vitamin A: 660IU | Sugar: 49g | Fiber: 0g | Potassium: 158mg | Cholesterol: 79mg | Calories: 452kcal | Saturated Fat: 12g | Fat: 19g | Protein: 3g | Carbohydrates: 65g | Iron: 1.1mg