How to Make Lemon-Filled Cupcakes - A Step-by-Step Guide

When life gives you lemons, why not turn them into delicious lemon-filled cupcakes? These mouthwatering treats are the perfect combination of tangy and sweet, and are sure to be a hit at any gathering or as a special treat for yourself. With a moist and fluffy vanilla cupcake filled with zesty lemon curd, topped with a silky smooth lemon buttercream, these cupcakes are a burst of citrusy goodness in every bite.

The lemon-filled cupcake recipe is simple yet impressive, making it a grea...

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Ingredients

  • 1 (18 1/4 ounce) package lemon cake mix
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 eggs
  • ¼ cup vegetable shortening
  • ¼ cup butter
  • ¼ cup fresh lemon juice, or to taste
  • 2 cups confectioners' sugar
  • 4 ounces white chocolate, chopped
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 3 tablespoons orange juice
  • 1 tablespoon grated lemon zest, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 20 mins
  • Servings: 24
  • Yield: 2 dozen cupcakes

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
  • Spoon batter into the prepared muffin cups, filling them about 2/3 full.
  • Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
  • Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
  • Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until filling is smooth. Set filling aside.
  • Place white chocolate into a microwave-safe bowl; heat in microwave on high for 15 seconds and stir chocolate. Continue heating in 15 second intervals, stirring between heating until white chocolate is melted and smooth.
  • For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
  • Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
  • Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
  • Spoon lemon filling into the holes.
  • Pipe cream cheese frosting on top of cupcakes; sprinkle with lemon zest.
  • Nutrition

    379 cal.

    • Total Fat: 19g
    • Saturated Fat: 9g
    • Cholesterol: 55mg
    • Sodium: 237mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 0g
    • Total Sugars: 43g
    • Protein: 3g
    • Vitamin C: 3mg
    • Calcium: 37mg
    • Iron: 1mg
    • Potassium: 48mg