Lemon Cream Cheese Filled Cupcakes w/ Lemon Glaze

Why I chose this recipe:

Monday, September 10th was National Suicide Awareness Day, and in honor of the cause, I wore a yellow ribbon representing suicide prevention, and wrote “love” on my arms to support all those who have  experienced suicide and depression. In the spirit of spreading the love, I decided to bake a cupcake recipe that tied into the “yellow” ribbon theme later that afternoon…….and nothing says yellow-y goodness like lemons. So, I adapted several recipes from the Food Network to create lemon cream cheese filled cupcakes with a lemon glaze.

What will a cupcake do to prevent suicide, you ask? Well…..not much. But YOU can do so much to benefit the cause. I started volunteering for suicide prevention as a freshman in high school, through a United Way agency called Kids Under Twenty One (KUTO). Small actions can render big results. All it took was two hours of pinning yellow ribbons on brochures, and hundreds of kids KUTO presented to in schools had valuable crisis response information  to take home with them. To learn how you can save lives, check out http://www.kuto.org! 🙂

What You’ll Need:

Cupcakes:

  • 3/4 cup (1 1/2 sticks unsalted) butter, softened
  • 1 1/4 cups sugar
  • 6 large eggs
  • 1/4 cup fresh lemon juice
  • 2 1/4 cups cake flour or all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Cream Cheese Filling:

  • 1 tablespoon grated lemon zest
  • 3/4 cup cream cheese, softened
  • lemon juice to taste
  • 1/4 cup sugar

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated
IMG_5040

Preheat your oven to 350 degrees. Beat butter and sugar in a mixing bowl until well combined.

 

Add eggs and lemon juice, beat until smooth.

Add eggs and lemon juice, beat until smooth.

Add flour, baking powder, salt, and lemon zest. Continue to beat the mixture until well combined.

Add flour, baking powder, salt, and lemon zest. Continue to beat the mixture until well combined.

For filling, mash together cream cheese, lemon zest, remaining sugar, and lemon juice to taste. (I used 1/2 a cup!)

For filling, mash together cream cheese, lemon zest, remaining sugar, and lemon juice to taste. (I used 1/2 a cup!)

Fill cupcake trays halfway with batter, and drop a tablespoon of filling directly in the middle. Top the filling with one more dollap of batter, and you're ready to bake for 20 minutes!

Fill cupcake trays halfway with batter, and drop a tablespoon of filling directly in the middle. Top the filling with one more dollap of batter, and you’re ready to bake for 20 minutes!

To make the filling, heat lemon juice and confectioner's sugar in a microwave until well dissolved. Whisk in the butter and lemon zest. Top the cupcakes with just a spoonful, not too much!

To make the filling, heat lemon juice and confectioner’s sugar in a microwave until well dissolved. Whisk in the butter and lemon zest. Top the cupcakes with just a spoonful, not too much!

.....and there you have it! Lemon cream cheese cupcakes with a lemon glaze. Decorate as you please, and enjoy :-)

…..and there you have it! Lemon cream cheese cupcakes with a lemon glaze. Decorate as you please, and enjoy 🙂

How it tasted:

I was on the fence regarding this recipe……the cream cheese filling was moist and delectable, and the lemon glaze added some extra “lemon zing” that really complimented the cake. However, the cupcake itself was a tad bit dry and dense. Lemon is such a light flavor, it is better paired with a fluffier cupcake. This recipe had more of a pound cake texture. Not bad, but not amazing either.

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