I must say these were a huge hit at my work. I have quite a few lemon loving coworkers it turns out. I think they turned out really well but the lemon cream cheese frosting needs a little work. It was a little too soft for my liking. Enjoy!

Triple Lemon Cupcakes

Filling:

  • 3 egg yolks
  • 3/4 cup sugar
  • 3 tbsp. flour
  • pinch of salt
  • 1 lemon, juiced and zested
  • 1/2 cup water
  • 2 tbsp. unsalted butter, melted

Cupcakes:

  • 1 cup unsalted butter, at room temp
  • 2 cups sugar
  • 4 eggs
  • 2 lemons, juiced
  • 4 tsp baking powder
  • 1 tsp lemon extract
  • 1 tsp kosher salt
  • 3 cups all-purpose flour

Frosting:

  • 1 8oz package cream cheese, at room temp
  • 1/2 cup lemon filling
  • 2 1/2 cups powdered sugar
  • 1/2 tsp lemon extract

Directions:

In a small saucepan over low heat, whisk together all of the ingredients. Turn up the heat to medium and cook, stirring constantly, until the filling is smooth and thick. About 7 minutes. Remove from heat and pour through a strainer to get out any lumps. Allow to cook completely. If you’re going to put it in the refrigerator, place a sheet of plastic wrap on the surface of the filling to prevent a “skin” from forming.

Heat your oven to 375° and line 2 muffin tins with cupcake liners.

In a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy. You’ll have to scrap down the sides at least once. Add in the eggs one at a time and continue to beat until smooth. Add in the lemon juice and lemon extract and again beat until smooth.

In a medium bowl sift together the flour, salt, and baking powder. Turn the mixer down to low and slowly add in the flour mixture. Beat until smooth. Divide the batter between the cup cake tins, filling about 1/2 way.

Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool completely.

Once cool, take a paring knife and cut out the core of each cupcake being careful to not go through the bottom of the cupcake itself. Use a piping bag and fill in the center of each cupcake with the lemon filling.

In a medium bowl, beat the cream cheese until smooth. Add in the extract and left over lemon filling, should be about 1/2 a cup. Beat until smooth. Slowly add in the powdered sugar, continue beating until smooth. Refrigerate for about 15 minutes before frosting so it can set. Frost and eat.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s