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These cupcakes are so fun! The other day I was thinking how I hadn’t done any fun St. Patrick’s day foods yet this year so I dreamed up this fun idea! When I was young my brother would be silly on St. Patrick’s day and hide a tiny dot of green somewhere on him. That way he could trick people that he had forgotten to wear green that day! I guess the rule went if someone pinched you and you actually had green on you get to pinch them back 10 times!
So that’s how I thought up these cupcakes. I thought it’d be fun to hide green in them! So you don’t know it’s there until you bite into it. I love these cupcakes too! The bright citrus flavors are perfect to brighten up your day. It makes me feel like it’s Spring even if Spring isn’t officially here yet. The cupcakes are lemon cream and tastes so amazing. Especially with how quick it comes together. Then once they cool you fill it with the lime filling which I have colored with food coloring. Then it’s frosting with a light lemon whipped cream. It’s the perfect light touch to finish up these amazing cupcakes! This was my first time filling a cupcake and it was so easy and makes for an amazing and fun cupcake. I loved the lime filling. It adds an extra element of fun. I love that these turned out just how I had imagined it!
Filling a cupcake can be done in 4 easy steps. Once the cupcakes are cool follow these steps:
1- Using a paring knife cut out a cone shape in the middle.
2- Cut off the bottom of the small piece you have removed.
3- Fill the cupcake. I did this by using a baby spoon and holding it 1/2 an inch over the hole and let it drop it.
4- Cover the hole with the piece of cupcake and frost!
And let the surprise begin!
Pinch Me-Not Cupcakes (Lemon Cream Cupcakes with a Lime Filling and Lemon Whipped Cream)
¾ cup sugar
¼ cup fresh lime juice
4 Tbsp. butter, softened and cut into 4 pieces
optional: green food coloring
1 box lemon cake mix
1 cup sour cream
1 package (8 oz.) cream cheese, softened
2 Tbsp. grated lemon zest
Lemon Whipped Cream:
2 cups heavy whipping cream
1/3 cup powdered sugar
juice of one lemon
1 Tbsp. grated lemon zest
(optional: ½ tsp. lemon extract for a more lemony flavor)
In the top of a double boiler or in a nonreactive saucepan, whisk together the eggs and granulated sugar until blended. Then whisk in the lime juice. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.
Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Remove from heat. If coloring green, add the green food coloring a few drops at a time, until desired color is reached. Let cool to room temperature. Cover and refrigerate for at least an hour.
Preheat oven to 350. Mix together cake mix, eggs, sour cream, and cream cheese until smooth and creamy. Add grated lemon zest and combine. Fill paper liners ¾ full.
Bake for 15-18 minutes or until cake springs back when lightly touched. Remove and cool cupcakes on a wire rack.
Lemon Whipped Cream:
Pour cream into large mixing bowl and begin to mix at low speed. Gradually increase speed until cream thickens and soft peaks form. Turn off mixer and add powdered sugar, lemon juice (and extract if desired) and lemon zest. Beat until stiff peaks form.
*Tip- Put mixing bowl in freezer for 15 minutes before whipping up the cream.)
Following the instructions above for filling cupcakes fill each cupcake with the lime filling. Frost with lemon whipped cream and enjoy!