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Moist Lemon Cupcakes with Mousse Filling


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30
  • Yield: 12 1x
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Ingredients

FOR THE CUPCAKES

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs plus 1 large egg yolk
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons full fat buttermilk

FOR THE MOUSSE FILLING

  • 1 cup heavy whipping cream
  • 1 small box lemon instant pudding, 3.5 ounce

FOR THE CREAM CHEESE FROSTING

  • 4 ounces cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 2 cups powdered sugar

Instructions

FOR THE CUPCAKES

Preheat oven to 350 degrees.  Line a 12-cup muffin pan with 12 paper liners.

  1. Sift the flour.  Re-measure the flour and sift again along with the baking powder and salt and set aside.
  2. Add the butter to the bowl of a stand mixer (or use a hand mixer).  Mix the butter on medium speed until smooth and creamy.  Add the sugar, eggs, lemon zest, lemon juice and vanilla.  Mix on medium speed until all ingredients are incorporated and mixture is light and creamy.  Add the buttermilk alternately with the dry ingredients,  Mix only long enough to incorporate the dry ingredients.  Do not over mix.
  3. Divide batter equally between the muffin cups.  Gently shake pan back and forth to evenly distribute batter.
  4. Bake for approximately 20 minutes or until a toothpick inserted into the centers comes out clean.  Cupcakes only be lightly browned browned around the edges.  Do not over bake.
  5. Transfer cupcakes to a wire rack to cool completely.

FOR THE MOUSSE FILLING

  1. Add the whipping cream and pudding to the bowl of a stand mixer (or use a hand mixer).  Mix on low speed until mixture begins to thicken slightly.  Turn mixer to high and mix until mixture becomes thick.  You can actually make the mousse filling first if you prefer and refrigerate it until you’re ready to use it.
  2. Using a cupcake corer, apple corer or a thin knife, remove the center of each cupcake, going about two thirds of the way through.  Save the centers to enjoy with ice cream or leftover mousse.
  3. Place a round tip in a pastry bag and fill bag two thirds full with the mousse.  Fill the center cavity of each cupcake level with the top of the cupcake.  Set cupcakes aside.  (If you don’t have a pastry bag, you can snip off one corner of a plastic storage bag and use it).

FOR THE CREAM CHEESE FROSTING

  1. Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.  Whisk on medium high speed until cream cheese is real light and creamy and free of any lumps.  Add the   butter, lemon juice, and vanilla and mix well on medium speed.  Slowly add the powdered sugar on low speed until it’s mostly incorporated, then turn mixer to medium speed and mix until frosting is light and creamy  Frosting should be the perfect consistency for piping.  If it’s a little bit too thin, add a little more sugar.  If it’s a little too thick, add a little bit of milk, until you have the perfect consistency.
  2. Pipe frosting onto cupcakes using your favorite decorating tip.  Garnish with sprinkles or other decor if desired.
  3. Store cupcakes in an airtight container.  Keep refrigerated until one hour before serving.
  4. Cupcake will stay fresh for up to three days, refrigerated.

Notes

Cupcakes can be made up to one day in advance and stored in an airtight container at room temperature.

Frosting and mousse filling can be make up to one day in advance and refrigerated until ready to use.

Cupcakes can be frozen without frosting for up to three months.

  • Category: Cupcakes
  • Method: Oven

Keywords: food,recipes,cupcakes,lemon cupcakes, desserts,lemon,