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Strawberry and lemon cream cheese cupcakes

162

  • Prep Time25 mins
  • Total Time50 mins
  • Makes12 Servings
Strawberry and lemon cream cheese cupcakes

Strawberry and lemon cream cheese cupcakes.Photo, Roberto Caruso.

Chatelaine Triple Tested

Luscious yet simple lemon-curd folds in seamlessly to this whimsical strawberry and lemon cupcake.

Ingredients

  • 250-g brick cream cheese, at room temperature

  • 1/2 cup storebought or homemade lemon curd

  • 1/2 cup finely chopped strawberries

  • 6 small strawberries, hulled and halved

FOR CUPCAKES:

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup unsalted butter, at room temperature

  • 1 tbsp lemon zest

  • 1 cup granulated sugar

  • 2 eggs

  • 1 tsp vanilla

  • 2/3 cup milk

Instructions

  • Beat cream cheese in a medium bowl, using an electric mixer, until fluffy. Gradually beat in lemon curd until smooth. Refrigerate frosting and strawberries until ready to use.

  • Preheat oven to 350F. Line a 12-cup muffin pan with paper cups. Stir flour with baking powder and salt. Beat butter with lemon zest in a large bowl, using an electric mixer on medium speed until creamy. Gradually beat in sugar until combined, scraping down sides of bowl as needed. Beat in eggs, 1 at a time, then vanilla. Gradually beat in a third of flour mixture, then half the milk. Repeat additions, ending with remaining third of flour mixture. Spoon into muffin cups, filling three-quarters full.

  • Bake in centre of oven until a cake tester inserted in centre of cupcakes comes out clean, about 25 min. Let cupcakes cool completely.

  • To assemble, insert a small paring knife 1 inch deep into a cupcake at a 45-degree angle, halfway between the centre and the outside edge. Cut out a small cone and save for another use. Repeat with remaining cupcakes. Stir 1/2 cup finely chopped strawberries into frosting. Fill and frost each cupcake with a palette knife or spoon, then top with a strawberry half.


Nutrition (per serving)

Calories 315, Protein 5g, Carbohydrates 34g, Fat 18g, Fibre 1g, Sodium 209mg.

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