Best Citrus Poke Cupcakes Recipes

LEMON PUDDING POKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 and line 24 muffin tins with liners.
• Make cupcakes according to box instructions, and bake accordingly. Let cupcakes cool.
• Remove cupcakes from the tin and set them out on a cookie sheet or plate.
• Poke several holes in cupcakes with the end of a wooden spoon. The larger the holes the better.
• Work quickly for the next step: Mix dry pudding with 2 cups of milk in a bowl with a pour spout. Pour over each individual cupcake, ensuring you don't drown it in pudding mix but also working quickly enough before the pudding starts to thicken. Reserve the rest in the fridge until later.
• Place cupcakes in the fridge to set up for about 30 minutes.
• Take the remaining lemon pudding and spread a small layer onto each cupcake with a knife. Like you would with frosting.
• To make the cream cheese frosting, beat together cream cheese, butter, milk, and lemon juice in a medium bowl. Mix in powdered sugar until the desired frosting consistency is reached. I used about 3 cups for medium-density frosting.
• Pipe on the cream cheese frosting onto each cupcake, and top with a sprinkle of lemon zest.

LEMON MERINGUE POKE CUPCAKES

Steps:

• Heat oven to 350° F. Place paper baking cup in each of 24 regular-size muffin cups.
• In medium bowl, beat cake mix, water, oil and eggs with whisk until smooth. Divide batter among cups, filling each two-thirds full. Bake and cool as directed on box for 24 cupcakes.
• Use serrated knife to level top of each cooled cupcake to make flat-topped cupcakes. Use wooden skewer (or deep fork) to poke deep holes in cupcakes.
• Use offset spatula (or butter knife) to spread lemon curd over each cupcake. Wait a minute or so to allow lemon curd to seep into each cupcake; repeat.
• Mix sugar, cream of tartar and water in heavy-bottomed 2-quart saucepan fitted with candy thermometer. Stir sugar to dissolve; cook mixture until it becomes syrupy and reaches 240° F.
• Meanwhile, beat egg whites in medium bowl with electric mixer on medium speed. When syrup in saucepan reaches 240°F, immediately pour syrup into bowl of egg whites while beating on medium speed.
• After syrup is all added, increase mixer speed to medium-high; continue beating until icing becomes very thick, at least 10 minutes. The end result will be a thick, shiny meringue that holds its peak.
• Transfer meringue to decorating bag fitted with tip; pipe generous dollop of icing on each cupcake. Use chef's torch to gently toast icing. Enjoy immediately!