Lemon Cherry Filled Cupcakes

Are you looking for a unique and yummy cupcake recipe to make with cherries? Or maybe a Valentine’s Day Treat? You will want to try this delicious combination of Lemon and Cherry in a beautiful cupcake!

Lemon Cherry Filled Cupcake

Lemon Cupcake Ingredients:

• 2 cups sugar
• 2 Tablespoon lemon zest
• 1 cup unsalted butter, room temp
• 4  eggs, room temp
• 1¼ cup whole milk
• 3 cup flour
• 4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1 jar Smucker’s  Cherry Preserves

Frosting Ingredients:

• 1 cup butter, room temp
• 8 oz of cream cheese, room temp
• 2 Tablespoon lemon zest
• 2 Tablespoon vanilla
• 4-5 cup of powdered sugar

Cupcake Directions:

1. Preheat oven to 350 degrees. Line cupcake pan with paper liners.
2. Whisk the flour, baking powder, and salt together in a mixing bowl.  Set aside.
3. Add the lemon zest, vanilla, and sugar in a food processor pulsing until well blended.
4. Blend butter and the lemon sugar until combined in a separate bowl.
5. Add one egg at a time, beating after each addition until well mixed.
6. Add half of the flour mixture to the butter mixture.  Mix until just combined.
7. Pour in half of the milk mixing until all ingredients are blended.
8. Add in the rest of the flour mixture and then milk.  Mix well.
9. 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.
10. Allow to cool slightly in the cupcake pan. Transfer to a wire rack to cool completely.
11. Using a teaspoon make a small well in the center of each cupcake. (Don’t poke the hole through the bottom of the cupcakes)
12. Fill each small well with the cherry preserves. (Don’t overfill.  The preserves should not overflow from the top of the cupcake.)

Frosting Directions:

1. Mix butter and vanilla until it softens and begins to form peaks.
2. Beat in the cream cheese.
3. Mix in 3 cups of powdered sugar until well blended.
4. Add in the lemon zest and 1 more cup of powdered sugar.
5. Mix until the frosting is creamy and stiff.
6. Take a spoonful of frosting and turn the spoon over.  If the frosting falls off the spoon mix in more powdered sugar.
7. When the frosting can cling to the spoon when turned upside down it is ready.
8. Spoon the frosting into a pastry bag with a piping tip.
9. Begin by frosting the cupcake on the outside edge working to the center.
10. Drizzle the cherry preserves on the frosting by spoonfuls.