Lemon-Filled Cupcakes

Lemon-Filled Cupcakes

Elements

Unique recipe makes 2 dozen cupcakes Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 (18.25 ounce) package deal lemon cake combine

  • 1 cup water

  • 1/three cup vegetable oil

  • three eggs

  • 1/four cup vegetable shortening

  • 1/four cup butter

  • 1/four cup recent lemon juice, or to style

  • 2 cups confectioners’ sugar

  • four ounces white chocolate, chopped

  • 1 (eight ounce) package deal cream cheese, softened

  • 1/2 cup butter, softened

  • 1 teaspoon vanilla extract

  • four cups confectioners’ sugar

  • three tablespoons orange juice

  • 1 tablespoon grated lemon zest, or as wanted (non-compulsory)

Examine All Add to Purchasing Listing
  • PREP

    30 minutes

  • COOK

    20 minutes

  • READY IN

    1 hr 20 minutes

Lemon-Filled Cupcakes

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C).
  2. Line 24 muffin cups with paper liners.
  3. Beat lemon cake combine, water, vegetable oil, and eggs in a big bowl for two minutes.
  4. Spoon batter into the ready muffin cups, filling them about 2/three full.
  5. Bake cupcakes within the preheated oven till very flippantly browned and a toothpick inserted into the center of a cupcake comes out clear, 18 to 22 minutes. Cool cupcakes completely.
  6. Minimize vegetable shortening and 1/four cup butter collectively in a bowl with a pastry cutter till properly combined. Beat lemon juice into shortening combination till creamy.
  7. Stir 2 cups confectioners’ sugar into shortening combination, about 1/2 cup at a time, till the filling is clean. Set filling apart.
  8. Place white chocolate right into a microwave-protected bowl; warmth in microwave on Excessive for 15 seconds and stir chocolate. Proceed heating in 15-second intervals, stirring between heating till white chocolate is melted and clean.
  9. For frosting, beat cream cheese and 1/2 cup butter collectively in a bowl till clean and creamy. Stir in melted white chocolate and vanilla extract.
  10. Regularly beat in four cups confectioners’ sugar, alternating with drizzles of orange juice, to make a clean and creamy frosting.
  11. Minimize holes via the highest of every cupcake. Holes must be deep sufficient to place filling inside.
  12. Spoon lemon filling into the holes.
  13. Pipe the cream cheese frosting on prime of cupcakes; sprinkle with lemon zest.

Vitamin

  • Energy
  • 379 kcal
  • 19%
  • Carbohydrates
  • 50.four g
  • sixteen%
  • Ldl cholesterol
  • fifty eight mg
  • 19%
  • Fats
  • 19 g
  • 29%
  • Fiber
  • zero.2 g
  • < 1%
  • Protein
  • three.2 g
  • 6%
  • Sodium
  • 237 mg
  • 9%

* % Every day Values are based mostly on a 2,000 calorie weight loss plan.

1531426.jpg

Recipe by Carlie O’Neal

“My household requests that I make these cupcakes each time I come residence. For all lemon lovers!”

Newer Post

Leave a Reply