Triple Lemon Baby Cakes with Lemon Pudding Cream
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5
3 reviews
Excellent
Triple Lemon Baby Cakes with Lemon Pudding Cream
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These Triple Lemon Baby Cakes with Lemon Pudding Cream are the zesty dessert of your dreams. They're super moist mini lemon cupcakes garnished with lemon jelly beans!
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Ingredients
FOR THE LEMON BABY CAKES
- 3 ½ c. all-purpose flour
- 2 ¼ tsp. baking powder
- ¾ tsp. kosher salt
- 1 c. butter at room temperature, unsalted
- 2-1/2 c. sugar
- 4 egg at room temperature, large
- 5 T. lemon juice freshly squeezed
- 2 T. lemon finely grated peel
- Food Coloring if desired, to enhance the yellow color, lemon yellow
- 1-1/2 c. buttermilk
FOR THE LEMON PUDDING CREAM
- 3 c. heavy whipping cream
- 1 lemon pudding mix instant dry, 3.4 oz. package
- 1-1/4 c. powdered sugar
- lemon fresh zest from one large lemon
- 1 to 2 Food Coloring if desired, Americolor #107 Lemon Yellow, drops
- lemon jelly beans We used "Lemon Drop" flavor by Jelly Belly, about 50
Instructions
- For the Lemon Baby CakesPreheat 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 with paper liners. Also, I found that there are different sized mini muffin pans out there, so your yield and baking time may vary a bit. The silicone pans I used yield a little bigger mini cupcake than others, which I also happen to like.Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl, beat butter until smooth. Add sugar and beat to blend. Beat in eggs 1 at a time, then the lemon juice, lemon peel, and food coloring. Batter may look curdled, but that's just fine. Beat in the flour mixture alternately with the buttermilk, in 3 additions. Fill mini cupcake wells or liners a bit more than 3/4-full. Bake cupcakes until tester inserted into center comes out clean. This took about 20 minutes for me, but it will depend on the size of your pans, so pay close attention to your baking time. Cool 10 minutes and remove from pan. Cool completely before adding frosting.For the Lemon Pudding CreamPlace whipping cream, pudding mix, and powdered sugar into a large chilled mixing bowl. Beat with a chilled whisk attachment until thick and stiff. Add lemon zest and food coloring, mixing to combine thoroughly.to assemble the triple lemon baby cakes:With a medium star tip, apply swirls of lemon pudding cream to the tops of each mini cupcake. Top each with a lemon jelly bean. Serve immediately or chill until ready to serve. These freeze well, but wait to add the jelly bean until right before serving.
Notes
- from a farmgirl's dabbles, cake recipe adapted from here and here.
Nutrition Information
Show Details
Serving
1
Calories
920kcal
(46%)
Carbohydrates
143g
(48%)
Protein
14g
(28%)
Fat
41g
(63%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
13g
(76%)
Trans Fat
1g
(50%)
Cholesterol
173mg
(58%)
Sodium
400mg
(17%)
Fiber
12g
(48%)
Sugar
86g
(172%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 920 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 920kcal | 46% |
| Carbohydrates | 143g | 48% |
| Protein | 14g | 28% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 13g | 76% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 400mg | 17% |
| Fiber | 12g | 48% |
| Sugar | 86g | 172% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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