The usual gang! The original recipe. . TIA! Topped with fresh blackberry cream cheese frosting for the ultimate treat! Makes 24 cupcakes. If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient. Do you have a recipe for a lemon velvet cake. While I love this recipe just the way it is, I know some of you might not have all of these ingredients on hand! The homemade from scratch Lemon Cream Cheese Frosting is a variation of a tasty tangy recipe I discovered on, These small bites of deliciousness are a variation of my super popular, Technically, this recipe is not a pound cake. This is your dessert, totally gender neutral.
Any input? (That always helps cream cheese frosting!). If you'd like to use cake flour in this recipe instead, use 3 cups cake flour while omitting the all-purpose flour and cornstarch. Stir in lemon juice and 1 cup of confectioners sugar.
Frost your cupcakes using an offset spatula, a knife, or a piping bag. It might be my cream cheese (living in Europe) but I think either way, I will go with a buttercream next time so that I don’t lose all my yummy blackberry flavor. Make your frosting ahead of time too, or save any leftover frosting!
Perfect dessert for any occasion. The longer you whip this frosting, the lighter and fluffier it will become. But, one pint is enough for one batch. Just store them in the fridge and then let them come to room temperature before serving. Or, as I did here, scoop the frosting into a gallon-sized plastic baggie, snip off the corner of the bag, and pipe the frosting onto the cupcakes in a spiral, starting from the outside perimeter and working towards the center. Read more about me here. I need to make a 6in two layer cake. Scrape down the sides and up the bottom of the bowl as needed.
Hi Nicole, the cupcakes could be over-baked– they’ll begin to crack on top if they’ve been in the oven too long.
Frosting is homemade from scratch. You can actually use this batter to yield a 3 layer 6 inch cake. Inside the cupcake I put orange curd.
Bake for 18 to 22 minutes or until cupcakes are light golden and test done with a toothpick inserted in center (mine were perfect at exactly 20 minutes). At first it would just spill off the cupcakes. They’re soft and fluffy with bright and sunny lemon flavor. Letting the batter sit before baking it gives the flour more time to absorb all that goodness. Let us know if you try it! my best recipes and tips via e-mail! Set aside. Perfect dessert for any occasion. Can I use heavy cream instead of milk in the recipe for the cupcakes? I’m a big fan of lemon poppy seed muffins, which gave me the idea to make these lemon poppy seed cupcakes. If I had added all of the juice, it would have made it runny. Start with clean hands and organized kitchen. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Once the cupcakes have fully cooled, remove the centers with a small sharp knife or a 3/4 inch circle cutter. These lemon poppy seed cupcakes are made with fresh lemon juice and lemon zest, which give them such a bright flavor. Hi Patricia, Yes infusing the milk with dried culinary lavender would be so delicious! The cupcakes will rise then quickly sink if there is a problem with the leaveners. If using two muffin tins (6 cups each), be sure to place TWO cupcake liners in EACH cup. Learn how your comment data is processed. (See my 6 Inch Cakes for details.) Set a large sifter or fine mesh sieve over the large bowl of an electric mixer. Anything topped with cream cheese frosting is fantastic.
I put some chopped almonds into the batter, made the frosting with sour creme, heavy cream, almond extract and powdered sugar. Mise en place is a super time saver. Hi Andrew, This is delicious in eclairs! These lemon cupcakes are soft, fluffy, and exploding with lemon flavor. So many compliments! I actually used a whole stick of butter and one more cup of powdered sugar than your recipe. Thoroughly read from start to finish. Experience it all ASAP.
I think it would be fine to make these cupcakes on Thursday night for a Saturday celebration. Then pipe a generous swirl of lemon cream cheese frosting on top of each cupcake, and top with a a few additional poppy seeds and a lemon swirl.
If desired, add 1/2 to 1 cup more of confectioners sugar to reach desired consistency. Please let me know! Scrape down the sides of the bowl with a rubber spatula and beat for 15 more seconds. Know the assumptions. Hi there, Sally. The cake batter is heavy. Baby shower? Cream Cheese Cake Mix Cupcakes are light and moist with a delicious buttery flavor. blackberry frosting. Sadly this is not a recipe I will make again. Hi, Gluten free flour blends can have a hard time absorbing moisture and fats. Notify me via e-mail if anyone answers my comment. Save my name, email, and website in this browser for the next time I comment. I’m Sally, a cookbook author, photographer, and blogger. Hi JM, Thank you for trying this recipe. Then I pipe on the lemon cream cheese frosting. But, thankfully, I’m feeling much better as the week progresses. View all posts by Chelsweets.
This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. Refrigerate cupcakes until ready to serve, allowing them to come to room temperature a bit before serving. Hi Teresa, I don’t. Place 2-1/2 generous tablespoons of cake batter in each cup. I made some for my tutee’s family Could I just ask, how did you get your cupcakes to come out of the oven with very little cracks on the top? Er, cupcake. Next, I cut out the interior with a butterknife. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. I made sure to only add 2 TBSP after reading the comments, but it was still too runny, and I added an extra 300g confectioners sugar to try and stiffen it up.
Omg!! I get request for these all the time. I was really excited about this recipe because it’s blackberry season and I had just picked a bunch of fresh blackberries!! PLEASE SEE MY. This is a cream cheese frosting variation so make sure you’re using block cream cheese, not cream cheese spread.
Try it next time you’re down!
YUM, right?! Yes! I've been making these as a base for a lemon blueberry cupcake for the past few years and they are the all time favorite of anyone who's tried them. Instead of a candied lemon, I garnish with a blueberry. I would make the lemon cakes again, but would not recommend the icing. I don’t suggest doing this method with any other berry– though raspberries *should* be fine. I would LOVE to try baking a cake (seeing as my go to right know is cupcakes and I love doing those!)