Lorenza Ávila

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Recipe of Cupcakes with Lemon Cream

Cupcakes with Lemon Cream

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These vanilla and lemon cupcakes are filled with a delicious lemon cream. They leave many bone that is perfect for an event with many people.
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42 portions
  • 3 1/2 cups flour, sifted
  • 2 tablespoons lemon zest
  • 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 3/4 cups butter
  • 3 cups sugar
  • 8 ounces cream cheese, (90 grams)
  • 7 eggs, large at room temperature
  • 1 teaspoon vanilla extract
  • powdered sugar
  • lemon cream, see recipe
  • 2 eggs
  • 1 cup sugar, for the cream
  • 6 yellow lemons, fresh juice (for the cream)
  • 2 tablespoons unsalted butter, cut into pieces, at room temperature for the cream


Preheat the oven to 325 F (160 degrees). Put the cupcakes on a tray of cupcakes.
Mix the flour, lemon zest, baking powder and salt.
With an electric mixer at medium speed, add butter and sugar until it is pale and spongy. Add the cream cheese at room temperature.
Reduce the speed of the blender to low and add the eggs, one at a time, beating well after each egg is added. With a spatula, lower what stuck to the sides of the mold.
Beat 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 between the cupcake molds (they leave 42 so it's the same and you have to make more than one tray).
Bake and cook for 28 minutes until a toothpick inserted in the center comes out clean.
Pass to a grate and let cool. Cupcakes can be stored up to this point at room temperature or frozen for 2 months.
Sprinkle the cupcakes with icing sugar.
Fill a dulla with the lemon cream (the recipe is in the last step) and put the tip of the dulla (it should be round and ideally # 8) inside the cupcake and fill with pudding. Finish with a nice shape on the 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 put over another pot with boiling water, in a bain-marie. Cook, moving with a balloon whisk without stopping until it thickens. Add the butter, little by little, stirring until smooth. Pass through a Chinese sieve and reserve with egapack on top so that a layer of cream does not form on top. Refrigerate for at least 2 hours (or up to 2 days).


You can find these yellow lemons at Costco.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Rima Zavala
19/12/2013 13:56:00
cupcakes con crema de limón muy rica y ya puedo hacer la cobertura que necesitaba ......!!!!!!!!!!!!!!

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