Lemon Crème Cupcakes

Lemon Crème Cupcakes
100 min.
24
214kcal

Suggestions


Indulge your sweet tooth with these delightful Lemon Crème Cupcakes, a perfect treat for any occasion! Bursting with zesty lemon flavor, these cupcakes are not only visually appealing but also incredibly satisfying to eat. Whether you're hosting a birthday party, a summer picnic, or simply looking to brighten up your day, these cupcakes are sure to impress your guests and leave them craving more.

What sets these cupcakes apart is their unique filling, which combines the creamy goodness of marshmallow crème with a hint of lemon zest. This luscious filling creates a delightful surprise in every bite, making them a standout dessert. Topped with a smooth layer of whipped buttercream frosting and a sprinkle of colorful star decors, these cupcakes are as fun to look at as they are to eat!

With a preparation time of just 100 minutes, you can whip up a batch of 24 cupcakes that are perfect for sharing. The combination of the light, fluffy cake and the rich, tangy frosting creates a harmonious balance that will have everyone reaching for seconds. So, gather your ingredients and get ready to bake these scrumptious Lemon Crème Cupcakes that are sure to become a favorite in your dessert repertoire!

Ingredients

  • box lemon cake mix yellow
  • 12 oz vanilla frosting 
  • 0.5 cup marshmallow creme 
  • 12 oz cream cheese frosting 
  • teaspoons lemon zest grated
  • teaspoons juice of lemon fresh
  • 0.3 cup star anise 

Equipment

  • bowl
  • oven
  • wire rack
  • wooden spoon
  • ziploc bags

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffins cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  3. By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
  4. In small bowl, mix filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag.
  5. Cut 3/8-inch tip off 1 corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  6. In medium bowl, stir together 1 container butter cream frosting, the lemon peel and lemon juice. Frost cupcakes.
  7. Sprinkle with stars. Store loosely covered.

Nutrition Facts

Calories214kcal
Protein2.29%
Fat23.64%
Carbs74.07%

Properties

Glycemic Index
2
Glycemic Load
4.18
Inflammation Score
-1
Nutrition Score
2.7956521420375%

Flavonoids

Eriodictyol
0.04mg
Hesperetin
0.12mg
Naringenin
0.01mg

Nutrients percent of daily need

Calories:214.07kcal
10.7%
Fat:5.74g
8.83%
Saturated Fat:1.43g
8.93%
Carbohydrates:40.49g
13.5%
Net Carbohydrates:39.85g
14.49%
Sugar:28.93g
32.15%
Cholesterol:0mg
0%
Sodium:210.39mg
9.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.25g
2.5%
Phosphorus:80.69mg
8.07%
Iron:1.41mg
7.81%
Calcium:62.5mg
6.25%
Vitamin B2:0.1mg
5.93%
Manganese:0.1mg
4.99%
Folate:16.22µg
4.05%
Vitamin B1:0.06mg
3.99%
Vitamin B3:0.61mg
3.04%
Vitamin E:0.42mg
2.78%
Fiber:0.64g
2.55%
Vitamin K:2.47µg
2.35%
Copper:0.04mg
2.05%
Magnesium:6.84mg
1.71%
Vitamin B6:0.03mg
1.66%
Potassium:56.54mg
1.62%
Zinc:0.2mg
1.35%
Vitamin C:1.05mg
1.28%
Selenium:0.86µg
1.22%
Vitamin B5:0.11mg
1.08%