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Lemon Cupcakes

These lemon cupcakes are a super tasty treat that don’t require too much prep work to put together. It’s mostly a white cake mix cupcake paired with a heavenly frosting recipe: A lemon cream cheese frosting that gets folded with rich, fluffy whipped cream. (And yes, it is as good as it sounds.) Once the cupcakes have baked and cooled, cut out the center. Fill the depression with frosting, then frost the rest of the cupcake. Sprinkle with a garnish of homemade crumble topping. I’m embarrassed to say that I ate the entire batch. Single handedly. Despite the astronomical number of calories, I couldn’t stand the thought of them wasting away in the garbage. So I ate them. All of them. All by myself.

It’s harder to make a new sweet treat every day during this pandemic. I just don’t want to. Before this, I would make insane quantities of desserts and give them away. My family has a connection to a local food mission; so, about once a week, I’d drop off my many containers at Isaiah’s Table. And they’d distribute my excess goodies to hungry people who would really appreciate them. Now, everything’s changed. I eat what I can and throw the rest out. Because I literally can’t share them. And it’s such a tricky balance. Do I prioritize good stewardship of the perfectly edible (and delightfully tasty) foodstuff? Or good stewardship of myself? Cause as much as I hate food waste, I also don’t want weigh a metric ton or get diabetes. So I’m here, doing the same thing that everyone else is doing right now: the best I can.

AuthorMackieDifficultyBeginner

Cupcakes
 1 box White cake mix
Lemon Cream Cheese Frosting
 8 oz Cream cheese
 2 cups Confectioners' sugar
 3 tbsp Lemon juice
 1 cup Heavy whipping cream
Crumble Topping
 ½ cup Flour
 ½ cup Confectioners' sugar
 1 tsp Vanilla
 4 tbsp Butter, cold
 Fresh lemons, sliced for garnish

Cupcakes
1

Prepare the cake mix according to the instructions on the box. Pour the batter into a cupcake pan and bake until golden brown. Remove from oven and allow to cool completely.

Lemon Cream Cheese Frosting
2

In a medium size bowl, beat together the cream cheese and confectioners sugar until smooth. Add the lemon juice and set aside.

3

In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the bowl with the sweetened cream cheese. Once mixture is fully incorporated, place into a piping bag fitted with a round tip.

Crumble Topping
4

In a small bowl, mix the flour and confectioners' sugar. Using a knife, cut the cold butter into small, pea sized pieces. (Don't leave any chunks that are bigger than you would want to eat.) Pour the vanilla over the entire bowl, so that the liquid is evenly distributed.

Assembly
5

Take a cooled cupcake and, using a sharp knife, remove the center of the cupcake. Pipe frosting into the newly created hole until it's flush with the remaining cupcake. Frost the rest of the cupcake. Sprinkle the crumble topping over the tacky frosting. If desired, garnish with a lemon slice. Repeat with remaining cupcakes.

Ingredients

Cupcakes
 1 box White cake mix
Lemon Cream Cheese Frosting
 8 oz Cream cheese
 2 cups Confectioners' sugar
 3 tbsp Lemon juice
 1 cup Heavy whipping cream
Crumble Topping
 ½ cup Flour
 ½ cup Confectioners' sugar
 1 tsp Vanilla
 4 tbsp Butter, cold
 Fresh lemons, sliced for garnish

Directions

Cupcakes
1

Prepare the cake mix according to the instructions on the box. Pour the batter into a cupcake pan and bake until golden brown. Remove from oven and allow to cool completely.

Lemon Cream Cheese Frosting
2

In a medium size bowl, beat together the cream cheese and confectioners sugar until smooth. Add the lemon juice and set aside.

3

In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the bowl with the sweetened cream cheese. Once mixture is fully incorporated, place into a piping bag fitted with a round tip.

Crumble Topping
4

In a small bowl, mix the flour and confectioners' sugar. Using a knife, cut the cold butter into small, pea sized pieces. (Don't leave any chunks that are bigger than you would want to eat.) Pour the vanilla over the entire bowl, so that the liquid is evenly distributed.

Assembly
5

Take a cooled cupcake and, using a sharp knife, remove the center of the cupcake. Pipe frosting into the newly created hole until it's flush with the remaining cupcake. Frost the rest of the cupcake. Sprinkle the crumble topping over the tacky frosting. If desired, garnish with a lemon slice. Repeat with remaining cupcakes.

Lemon Cupcakes

Thanks to Mom Spark for the recipe idea!

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