Lemon Cherry Filled Cupcake Recipe
Last week the weather warmed up so much that it felt like spring and we were leaving our jackets and gloves behind when we headed outside. Unfortunately that did not last long enough and today it is absolutely frigid outside.
That brief moment of spring that we did have has me dreaming about all of the things I have to look forward to very soon. Afterall spring is inevitable and so are all of the delicious springtime treats that I will get to indulge in. I feel like lemony recipes are the perfect spring treats.
Even though it has cooled back down again, I can’t help but think of these Lemon Cherry Filled Cupcakes.
Lemon Cupcake Ingredients:
2 C sugar
2 TBSP lemon zest
1 C unsalted butter, room temp
4 eggs, room temp
1¼ C whole milk
3 C flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1 jar Smucker’s Cherry Preserves
1 C butter, room temp
8 oz of cream cheese, room temp
2 TBSP lemon zest
2 TBSP vanilla
4-5 C of powdered sugar
Whisk the flour, baking powder, and salt together in a mixing bowl. Set aside.
Add the lemon zest, vanilla, and sugar in a food processor pulsing until well blended.
Blend butter and the lemon sugar until combined in a separate bowl.
Add one egg at at time, beating after each addition until well mixed.
Add half of the flour mixture to the butter mixture. Mix until just combined.
Pour in half of the milk mixing until all ingredients are blended.
Add in the rest of the flour mixture and then milk. Mix well.
Scoop the batter into the lined tins 3/4’s full.
Bake at 350 degrees for 20-24 minutes or until an inserted toothpick comes out clean.
Allow to cool slightly in the cupcake pan.
Transfer to a wire rack to cool completely.
Using a teaspoon make a small well in the center of each cupcake. (Don’t poke the hole through the bottom of the cupcakes)
Fill each small well with the cherry preserves. (Don’t overfill. The preserves should not overflow from the top of the cupcake.)
Mix butter and vanilla until it’s soften and begins to form peaks.
Beat in the cream cheese.
Mix in 3 cups of powdered sugar until well blended.
Add in the lemon zest and 1 more cup of powdered sugar.
Mix until the frosting is creamy and stiff.
Take a spoonful of frosting and turn the spoon over. If the frosting falls off the spoon mix in more powdered sugar.
When the frosting can cling to the spoon when turned upside down it is ready.
Begin by frosting the cupcake on the outside edge working to the center.
Drizzle the cherry preserves on the frosting by spoonfuls.