These lemon cupcakes are so yummy! I love the sweet&tart cranberry filling and the rich lemony cream cheese frosting.... mmm! These are a fun Valentines treat with the bright cranberry center. Hope you enjoy!
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Meyer Lemon Cupcakes
Submitted by Erin ~ The Sisters Cafe
Recipe from cupcakeblog.com
Recipe from cupcakeblog.com
Makes ~28 regular cupcakes
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup milk
1/4 cup meyer lemon juice
zest of one meyer lemon
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup milk
1/4 cup meyer lemon juice
zest of one meyer lemon
Preheat oven to 375°. Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds between each. Whisk together flour, baking powder, and salt in a bowl. Add about a third of the dry ingredients to the mixing bowl and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Add the lemon juice and lemon zest, beat to combine. Scoop into cupcake papers about half full. Place cupcakes in the oven and turn the oven down to 350°. Bake for 22-25 minutes until a cake tester comes out clean.
To assemble cupcakes: Fill cupcakes by cutting out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside. Fill each cavity with the tart cranberry filling. Replace each top. Frost with the meyer lemon cream cheese frosting. (I put the frosting in a piping bag with a star tip.)
Tart Cranberry Filling
Half of a 12-ounce bag of fresh cranberries
½ cup water
¼ cup sugar
½ cup water
¼ cup sugar
Rinse and pick through cranberries. Add to a medium pan with water and sugar. Bring to a boil stirring to dissolve sugar. Let the mixture boil for ten minutes. Remove from heat and allow to cool. Store in the refrigerator for 2 hours or overnight.
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Meyer Lemon Cream Cheese Frosting
1 sticks (½ cup) butter, room temperature
¾ of a 8-oz package of Philly cream cheese
1 ½ - 2 cups sifted powdered sugar
½ tablespoon meyer lemon juice
zest of one fourth of a meyer lemon
¾ of a 8-oz package of Philly cream cheese
1 ½ - 2 cups sifted powdered sugar
½ tablespoon meyer lemon juice
zest of one fourth of a meyer lemon
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Beat butter at medium speed until creamy. Add cream cheese and beat until combined. Sift 1 ½ cups of the powdered sugar into the butter and cream cheese. Add the lemon juice and zest. Beat until combined. Add more sugar until you get to the consistency and sweetness you like. I used 2 cups.
Those look wonderful. I made a Meyer Lemon cake with cranberry filling swirled through it for Christmas and it was delicious. These look so good I think I'll try them for sure.
ReplyDeleteOh, I so want to make this! Thank you, thank you.
ReplyDeleteI am dying to make these, but my family doesn't enjoy cranberry.... Can you give a suggestion of how to make it work with cherry or strawberry? Please, please, please?!
ReplyDeleteThanks!
Those look AMAZING, Erin! Really pretty, too. And I think your frosting is so pretty, too. I can't wait to make these for my mother-in-law especially. She loves lemon.
ReplyDeleteThese sound so delicious!! Is that weird that I'm imagining myself taking the next bite?! Yum...
ReplyDeleteThese look delish-love lemon flavor:)
ReplyDeleteJen, these cupcakes would be good with no filling if you guys aren't into cranberries.... but if you wanted to do some experimenting, you could try using strawberries.... I have a recipe for a strawberry sauce to serve on crepes, but it might be too runny... I haven't made it in a while, so I can't remember the consistency, but you could try it. It doesn't call for any additional water, so it might be thick enough if using fresh strawberries. Frozen strawberries that are thawed will still be kind of wet, so that might make it too runny... I just can't remember. Anyway, here it is: Combine 1 c. sugar, 1 Tb. cornstarch, 1/4 tsp cinnamon in a saucepan. Add 2 c. thinly sliced strawberries or frozen strawberries that are thawed (I've only used fresh, fyi). Bring to a boil over medium heat (the fresh strawberries will warm up and make juice that will dissolve the sugar and then the mixture will start to boil) and cook and stir for 2 minutes or until slightly thickened.
ReplyDeleteIf this is too runny to put in the middle of your cupcakes, then I guess you would just have to whip up one of our many breakfast waffles or crepes or pancakes and serve the strawberry sauce for breakfast!!! :)
But there is an idea if you want to experiment! :)
Any thoughts on if you could used canned whole cranberry sauce? I have lots of that in my food storage.
ReplyDeleteHi ssnelson3,
ReplyDeleteThat is a good question and I would have to say I don't think it would be very good. However, I have a fabulous Cranberry Coffeecake recipe that uses canned whole cranberry sauce, and I am posting it soon. You will love it! And you'll get to use your food storage! :)
(If you try these cupcakes with the canned whole cranberry sauce anyway, let me know your conclusions!)
I made these yesterday and loved them! I didn't actually cook the cranberry mixture, but instead pulsed it in the food processor and then filled the cupcakes. The sweet and tart combo is one of my favorites! Thanks for the great recipe.
ReplyDeleteI made these last night and they are wonderful!!!! I didn't do the cranberry filling, I used frozen raspberries from our garden. I cooked them with the same amount of sugar as you suggested for the cranberries minus the water. The were divine!!!!!
ReplyDeletemrsfussypants and Heather B,
ReplyDeleteI am thrilled that you both came up with your own twist on this recipe, and that the cupcakes turned out great! It makes me happy that you enjoyed them so much. Thanks for passing along your ideas!
My friend made these for a birthday party tonight and they were amazing! My favorite cupcakes ever. Thanks for the recipe.
ReplyDeleteTry this with raspberry jam filling. If you use a long cake decorating tip, you can fill directly into the cupcake. No need to cut out a cone. Delish!
ReplyDelete