TRIPLE LEMON CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Combine the flour and almonds in a food processor and pulse until the almonds are finely ground, about 1 minute. Add the baking powder, baking soda and salt and pulse to combine.
- Whisk the eggs, sugar, buttermilk, vegetable oil and lemon zest and juice in a large bowl. Add the flour mixture and whisk until just combined. Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 16 to 18 minutes. Let cool in the pan 5 minutes; remove to a rack to cool completely.
- Make the frosting: Combine 2/3 cup sugar and 1/4 cup water in a small saucepan; cook over medium-high heat until a candy thermometer registers 240 degrees F, about 12 minutes. Beat the egg whites in a large bowl with a mixer on medium speed until foamy; increase the speed to medium high and beat until soft peaks form, 2 minutes. Sprinkle in the remaining 1/4 cup sugar and beat until stiff peaks form, 3 minutes. With the mixer running, slowly pour in the sugar syrup and beat until cool and glossy, 8 to 10 minutes.
- Add the butter a little at a time, beating until incorporated. (It's OK if the mixture looks curdled at first; continue beating.) Beat in the food coloring, then add the lemon zest and juice and beat until smooth, 2 more minutes.
- Make the candied zest: Remove the lemon zest with a vegetable peeler and slice into thin strands. Place in a small saucepan, cover with water and bring to a simmer over high heat. Drain the zest and return it to the saucepan; cover with water and repeat 2 more times. Bring the sugar and 3/4 cup water to a bare simmer in a separate saucepan, stirring until the sugar dissolves. Add the lemon zest strands and cook over low heat, 20 minutes. Drain the zest and arrange in clusters on a parchment-lined baking sheet; let dry.
- Frost the cupcakes and top with the candied lemon zest.
TRIPLE LEMON CUPCAKES
These filled cupcakes are for true lemon lovers! Taking the time to zest and juice the lemons makes all the difference.
Provided by Laroo
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 36
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix sugar, lemon juice, butter, eggs, and lemon zest for lemon curd filling thoroughly in a microwave-safe bowl. Microwave in 1-minute intervals, stirring between, until mixture is thick enough to coat the back of a metal spoon, usually about 7 minutes total. Let cool, about 10 minutes. Transfer to a zip-top bag and refrigerate until needed.
- Cream sugar and butter together for cupcakes in the bowl of a stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, mixing vanilla and lemon extracts into the mixture with the last egg. Beat in flour, baking powder, and nutmeg until thoroughly combined; beat in buttermilk, lemon juice, and lemon zest to make a smooth batter.
- Fill each of the prepared cupcake cups with about 1/4 cup of batter, or use a large cookie scoop.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
- Cream the cream cheese and butter for cream cheese frosting together in a medium bowl or stand mixer until creamy. Mix in lemon juice and lemon and vanilla extracts, then gradually stir in confectioners' sugar. Stir in lemon zest. Store in the refrigerator after use.
- Remove a section from the center of each cooled cupcake using an apple or cupcake corer. Cut off a corner of the zip-top bag holding the filling, and fill each cupcake with lemon curd. Pipe with a swirl of lemon cream cheese frosting, covering the curd filling. Refrigerate until ready to serve.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 38.4 g, Cholesterol 77.2 mg, Fat 15.7 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 9.6 g, Sodium 178.2 mg, Sugar 29.1 g
TRIPLE LEMON CUPCAKES
My daughter wanted "extra lemony" cupcakes for her birthday. I couldn't find any recipes that came close to what she was describing so I decided to wing it. I've recently run across the idea of subbing lemon-lime soda for the water in the cupcakes. I'm going to try that next time. If you don't plan on piping the icing onto the cupcakes, you can probably half the icing recipe.
Provided by Marg CaymanDesigns
Categories Dessert
Time 54m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Cupcakes: Heat oven to 350°F Line muffin pans with paper baking cups for cupcakes.
- Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide evenly among cupcakes (2/3 full).
- Bake for 21-26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.
- Icing: Cream butter and then add lemon or vanilla extract and lemon zest.
- Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
- Assembly: Using a small paring knife. cut a small "cone" out of the top center of each cupcake. Partially fill the hole with lemon curd. Cut off the bottom portion of the cone and place the top back in the hole covering the lemon curd. (The "plug" should be level with the top of the cupcake.).
- Spread or pipe prepared icing onto each cupcake.
Nutrition Facts : Calories 298.8, Fat 13.9, SaturatedFat 5.9, Cholesterol 44.2, Sodium 220.8, Carbohydrate 42.9, Fiber 0.5, Sugar 34.1, Protein 2
CREAM CHEESE TRIPLE-LEMON CUPCAKES
Enjoy a sweet and tangy treat with Cream Cheese Triple Lemon Cupcakes from My Food and Family. Lemony cake mix, pudding, and juice bring the triple-lemon cred.
Provided by My Food and Family
Categories Dairy
Time 1h14m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Beat cake mix, 1 pkg. Neufchatel, pudding mix, water and eggs in large bowl with mixer just until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
- Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
- Beat remaining Neufchatel, butter and juice with mixer until blended. Gradually beat in sugar until blended. Frost cupcakes.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 290 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 30 g, Protein 3 g
PERFECT TRIPLE LEMON CUPCAKES
Triple Lemon Cupcakes are an easy from scratch lemon cupcake with lemon curd filling and lemon buttercream. They have lemon in every bite!
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Line cupcake tins with liners (makes 15-16 cupcakes).
- Whisk flour, baking powder, and salt in a medium bowl.
- Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla extract, lemon juice, and zest.
- Add the flour mixture and milk alternately, starting and ending with the flour. Don't over mix! Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake). Bake for 13-18 minutes until a toothpick comes out clean. (Mine took about 14 minutes.) Cool completely before frosting.
- To fill: cut out a small bit of the top/center of the cupcake. (Cut a hole that's about the size of a dime and the amount of cupcake you take out is a little larger than a marble.) Fill each hole with about 1/2 - 1 tablespoon of lemon curd. Replace a piece of the cupcake to cover.
- To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it's all added.
- Beat in lemon juice and zest. Add 1 tablespoon of heavy whipping cream and mix until smooth. Add more cream as needed for desired consistency. Frosting can be made up to 2 days ahead and stored in the refrigerator. Make sure to let it come to room temperature before using.
- Frost cupcakes by placing frosting in a pastry bag. I like the 1M tip, it gives pretty swirls. Add extra lemon zest or sprinkles for decoration, if desired.
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