6 yellow lemons , fresh lemon juice (for the cream)
2 tablespoons unsalted butter , cut into pieces, at room temperature, for the cream
Preparation
2h
0 mins
Medium
Preheat the oven to 325°F (160 degrees). Place cupcake liners in a cupcake tray.
Mix the flour, lemon zest, baking powder, and salt.
With an electric mixer on medium speed, cream the butter and sugar until light and fluffy. Add the cream cheese at room temperature.
Reduce the mixer speed to low and add the eggs, one at a time, beating well after each addition. With a spatula, scrape down any mixture that has stuck to the sides of the bowl.
Beat in the lemon juice and vanilla. Add the flour mixture in three parts (first 1/3, then stir, then another 1/3, and so on until finished).
Divide the mixture among the cupcake molds (it makes 42, so you may need to use more than one tray).
Place in the oven and bake for 28 minutes until a toothpick inserted in the center comes out clean.
Transfer to a wire rack and let cool. The cupcakes can be stored at this point at room temperature or frozen for up to 2 months.
Dust the cupcakes with powdered sugar.
Fill a piping bag with the lemon cream (the recipe is in the last step) and place the tip of the piping bag (should be round and ideally #8) into the cupcake and fill with pudding. Finish with a nice swirl on top.
The filled cupcakes can be left at room temperature for 1 hour or refrigerated for a few hours before serving.
Lemon cream recipe: Mix the yolks, eggs, sugar, and lemon juice in a saucepan and place over another pot with boiling water, using a double boiler. Cook, whisking continuously until it thickens. Add the butter gradually, stirring until smooth. Strain through a fine mesh sieve and cover with plastic wrap to prevent a skin from forming on top. Refrigerate for at least 2 hours (or up to 2 days).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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