Lemon Drop Cupcakes

IMG_2268I love to cook with lemon in the summertime. It is such a versatile ingredient–it works great in both sweet and savory dishes.  Plus it is one of both my mom and my husband’s favorite flavors. 😉

I made these cupcakes the first time about a year ago.  I came across this three-layer cake recipe on Pinterest and really wanted to try it, but I needed cupcakes for a picnic.  Since I love filled cupcakes, the recipe for the cake and the filling worked well with some minor tweaks, although I did use a different icing.

The cupcakes were quite a hit, and I have made them several times since.  Every time, I get requests for the recipe. They are such fun to make, I just had to share!

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Lemon Drop Cupcakes

  • Servings: 24
  • Time: 2 hours
  • Print

Ingredients

For the Cupcakes

  • 2 cups All-purpose flour
  • 1 1/2 cups sugar
  • 3/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 2/3 cup oil
  • 2/3 cup lemon juice
  • 3/4 cup sour cream

For the Lemon Filling

  • 2/3 cup fresh lemon juice (about 1-2 lemons)
  • 2/3 cup sugar
  • 8 egg yolks
  • 6 tbsp. unsalted butter

For the Icing

  • 1 8-oz. package of cream cheese
  •  4 Tbsp. butter (1/2 stick)
  • 2 Tbsp. Lemon Juice
  • 2 Tsp. Lemon Zest
  • 2 Tsp. Vanilla extract
  • 5 cups Powdered Sugar

Instructions

For the Cupcakes

  1. Preheat oven to 350 degrees.
  2. Place liners in cupcake trays for about 24 cupcakes.
  3. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.
  4. Add eggs, oil and lemon juice. Beat until smooth.
  5. Add sour cream and beat until smooth.
  6. Bake about 20 minutes or until cupcakes are golden brown and a tester comes out clean.
  7. Remove from trays. Allow cupcakes to cool completely on a rack

For the Lemon Filling

  1. Combine all ingredients in a double boiler or a bowl sitting atop a saucepan of simmering water.
  2. Heat while stirring constantly with a whisk until it is think enough to coat the back of a spoon.
  3. Chill. Mixture will thicken as it cools.

For the Icing

  1. Beat first five ingredients until fluffy.
  2. Slowly add the powdered sugar and beat until smooth and creamy.

For the Icing

  1. Fill a piping bag fitted with a long tip with the lemon filling.
  2. Insert tip into the center of each cupcake and squeeze in about a tablespoon of filling. (I fill until it starts to come out the top.)
  3. Once all cupcakes are filled, pipe icing onto each cupcake.
  4. Refrigerate until serving. These are best if made the day before serving.

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They were a great compliment to these strawberry shortcake cupcakes I found on Pinterest. Like the lemon cupcakes, I did switch out the icing on these, replacing it with a standard cream cheese icing (my favorite). Yum!

Two of my favorite cupcakes--lemon filled and strawberry shortcake!
Two of my favorite cupcakes–lemon filled and strawberry shortcake!

 Do you have a favorite flavor of summer? Do you prefer cupcakes or full cakes–or something else entirely? Do you have any great must-try recipes for summer? Please share! 🙂

 

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Susi Borath finds time to write between minor league baseball games, creating new cookie recipes, trying out new Pinterest-inspired crafts, and juggling more laundry than any two people should be able to produce. You can find more about her at http://susiborath.com or follow @susiborath on Twitter.

Thought? Ideas? Questions? Funny Story? Please Share! :-)

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