Meyer Lemon Cranberry Cupcakes19

Posted by chockylit in General (Sunday January 3, 2010 at 4:16 pm)

Meyer Lemon Cranberry Cupcakes

I closed out 2009 with some major procrastination… I am just now getting to this belated post.

I made these cupcakes for a party where I knew there would be an abundance of sweet and chocolatey desserts. I thought the tartness of cranberries and lemon would be a nice counterpoint. That was indeed the case. I saw many adults who would normally not be inclined towards a cupcake struggling with their cupcake paper.

The cranberry filling is fairly tart and very forward. The meyer lemon is secondary to the cranberry but definitely present. The cupcake was all around tart and sweet and pleasant to eat.

Here’s to a cupcake filled 2010!

Tart Cranberry Filling

1 12 ounce bag of fresh cranberries
1 cup water
1/2 cup sugar

1. Rinse and pick through cranberries.
2. Add to a medium pan with water and sugar. Bring to a boil stirring to dissolve sugar.
3. Let the mixture boil for ten minutes.
4. Remove from heat and allow to cool.
5. Store in the refrigerator for 2 hours or overnight.

Lemon Cupcakes
~28 regular cupcakes / 375 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup milk
1/4 cup meyer lemon juice
zest of one meyer lemon

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Add about a third of the dry ingredients to the mixing bowl and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Add the lemon juice and lemon zest, beat to combine.
7. Scoop into cupcake papers about half full.
8. Place cupcakes in the oven and turn the oven down to 350 degrees. Bake for 22-25 minutes until a cake tester comes out clean.

Meyer Lemon Cranberry Cupcake

Meyer Lemon Cream Cheese Frosting

2 sticks (1 cup) butter, room temperature
1-1/2 packages of Philly cream cheese
3-4 cups sifted powdered sugar
1 tablespoon meyer lemon juice
zest of one half meyer lemon

1. Beat butter at medium speed until creamy.
2. Add cream cheese and beat until combined.
3. Sift 3 cups of the powdered sugar into the butter and cream cheese. Add the lemon juice and zest. Beat until combined.
4. Add more sugar until you get to the consistency and sweetness you like. I used 4 cups.

Meyer Lemon Cranberry Cupcake

1. Fill the cooled cupcakes using the cone method.
2. Frost.
3. Top off with sparkling cranberries (I made a half batch of these) or marshmallow snowpeople.

19 comments for Meyer Lemon Cranberry Cupcakes »

  1. Looks delicious thanks for posting! Question for you if I wasn’t going to do the cone method could I incorporate the cranberries in the batter? Thanks again Happy 10!

    Comment by Judy — January 3, 2010 @ 5:15 pm

  2. I am sure you could. If I were to do it, I would likely cook them first as directed, but then strain them before cooling, letting them cool, then folding them into the batter…

    Comment by chockylit — January 3, 2010 @ 5:27 pm

  3. Please excuse my ignorance, but what is a “meyer lemon”? Thank you, chockylit, for all the inspiration!

    Comment by lillian — January 3, 2010 @ 5:49 pm

  4. It’s a cross between a lemon and an orange.

    Comment by chockylit — January 3, 2010 @ 5:54 pm

  5. That’s so funny you made this combination, as I made the same in scone form. My daughter’s 3rd birthday is Saturday and I might just make these for the adults.

    Comment by evangitality — January 3, 2010 @ 8:56 pm

  6. These look so yummy! These are going on my “TO BAKE” list for 2010!

    Comment by Karin — January 4, 2010 @ 2:12 pm

  7. Your cake looks scrumptious! And those sparkling cranberries look great.

    Comment by Lisa — January 4, 2010 @ 3:34 pm

  8. Yey, lucky for us that you’ll continue to share your great cupcakes. Thanks for that. Happy New Year!

    Comment by Judith — January 4, 2010 @ 4:29 pm

  9. OMG OMG – I just typed in your URL on the off chance you may have posted something and so glad to see some new and beautiful cupcake posts!

    Comment by Betty — January 8, 2010 @ 5:20 pm

  10. I love the peekaboo filling!

    Comment by Christine — January 13, 2010 @ 11:17 am

  11. Oooh, these look amazing! I’ve been really interested in recipes using Meyer lemons lately. How perfect!!

    Comment by The Sisters' Cafe — January 18, 2010 @ 10:46 pm

  12. Hi there! My sister told me about this recipe because we have been discussing Meyer Lemons lately. This look wonderful!! I am wondering where you purchased your cupcake papers? I have looked for them but can’t find where to buy them. Thanks so much!

    Comment by Melanie Christensen — January 19, 2010 @ 6:18 am

  13. these are so adorable-i bet they’re almost as fun to make as they are to eat! love all of your cupcake posts :)

    Comment by Megan — January 20, 2010 @ 5:43 pm

  14. Wow, this is surely a website I’ll have to check out in more detail!
    For one of the cakes I’m planning on making this year I’d like to try the method of filled cupcakes. Thanks for the link!

    Comment by Baitzy — January 21, 2010 @ 10:45 pm

  15. So, I baked up a batch of these a couple days ago and took them to my family and close friends to sample, and they all absolutely loved them. I feel the flavours work perfectly together, and the cranberry filling is extremely complimenting of the lemon flavour without being too sweet or cringingly tart.

    The only catch was finding fresh cranberries after the holiday season! I eventually posted on yelp and craigslist for anyone with leftover bags in their freezer and got a couple responses. They worked out perfectly.

    Melanie- I am not sure where Chockylit gets her papers, but I was able to find them sold as portion cups in a restaurant supply store in Southern California. They have tons of sizes, I think the ones I had were 3.5 oz. You might want to start somewhere like that to look for them.

    Comment by Bug — January 24, 2010 @ 1:05 pm

  16. I can’t believe I never thought to mix cranberries and lemon before! What a great sounding combo. I adore cranberry and hate that it gets labeled solely as a holiday food. Definitely bookmarking this recipe!

    Comment by Jessica — January 30, 2010 @ 3:30 pm

  17. Love these! Those little snowmen are adorable. We’re highlighting them on our new blog because we love them so much.

    Comment by Kyla — February 2, 2010 @ 9:09 pm

  18. Those snowmen are really cute. :D
    Good job.

    Comment by Taylor — March 29, 2010 @ 5:55 am

  19. Yummy, getting hungry already!

    Comment by Alexis Breeze — September 1, 2011 @ 5:30 am

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