Triple Lemon Baby Cakes with Lemon Pudding Cream

October 29, 2014

551

These lemon cupcakes with a lemon pudding cream swirled onto the tops is really quite lovely, with a super smooth texture and lightly lemon flavor.

for the lemon baby cakes:

3-1/2 c. all-purpose flour
2-1/4 tsp. baking powder
3/4 tsp. kosher salt
1 c. unsalted butter, at room temperature
2-1/2 c. sugar
4 large eggs, at room temperature
5 T. freshly squeezed lemon juice
2 T. finely grated lemon peel
lemon yellow food coloring, if desired, to enhance the yellow color
1-1/2 c. buttermilk

for the lemon pudding cream:

3 c. heavy whipping cream
1 (3.4 oz.) package instant dry lemon pudding mix
1-1/4 c. powdered sugar
fresh lemon zest from one large lemon
1 to 2 drops Americolor #107 "Lemon Yellow", if desired
about 50 lemon jelly beans (We used "Lemon Drop" flavor by Jelly Belly.)

for the lemon baby cakes: Preheat oven to 350°. A couple notes: I prefer to use flexible silicone mini muffin pans with no paper liners for this recipe, but you can also prepare metal mini muffin pans...
See the full directions on my site

Nutritions

Calories
250

Sodium
65mg
2% DV

Fat
17g
27% DV

Protein
2g
5% DV

Carbs
18g
6% DV

Fiber
1g
4% DV