Best Lemon Meringue 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.

CITRUS POKE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil, eggs and lemon, lime and orange peel with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups, filling each two-thirds full.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. With fork or wooden skewer, poke holes in tops of cupcakes.
• In small bowl, pour 1/2 cup of the boiling water on lime gelatin; stir until gelatin is dissolved. Pour gelatin over half of each cupcake.
• In another small bowl, pour remaining 1/2 cup boiling water on orange gelatin; stir until gelatin is dissolved. Pour gelatin over other half of each cupcake. Refrigerate 30 minutes.
• Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating on low speed until combined. Beat in lemon extract. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold one-third of the whipped cream into cream cheese mixture. Fold in remaining whipped cream.
• Pipe or spread frosting on cupcakes. Store in refrigerator.