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Lemon Cherry Filled Cupcakes
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5 from 1 vote

Lemon Cherry Filled Cupcakes

Delicious filled cupcakes.
Prep Time25 mins
Cook Time24 mins
Course: Dessert
Cuisine: American
Keyword: cherry, cupcakes, lemon
Servings: 12
Calories: 779kcal


Lemon Cupcake Ingredients:

  • 2 C sugar
  • 2 TBSP lemon zest
  • 1 C unsalted butter room temp
  • 4   eggs room temp
  • C whole milk
  • 3 C flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 1 jar Smucker's Cherry Preserves

Frosting Ingredients:

  • 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


Cupcake Directions:

  • Preheat oven to 350 degrees. Line cupcake pan with paper liners.
  • 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.)

Frosting Directions:

  • 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.
  • Spoon the frosting into a pastry bag with a piping tip.
  • Begin by frosting the cupcake on the outside edge working to the center.
  • Drizzle the cherry preserves on the frosting by spoonfuls.


Calories: 779kcal | Carbohydrates: 100g | Protein: 7g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 159mg | Sodium: 470mg | Potassium: 126mg | Fiber: 1g | Sugar: 75g | Vitamin A: 1320IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 2mg