Lemon Cream Cheese Stuffed Cookies

Lemon Cookies with Cream Cheese Filling | Revamperate Lemon Cookies with Cream Cheese Filling | RevamperateAnyone else ready for summertime? I’ve been on a citrus kick lately and just cannot wait for all the flavors of summer. Lucky for me, summer comes pretty early to SoCal so it’s already 80 degrees most days. It won’t be long before I’m sipping lemonade and eating watermelon and all that jazz. To keep with my recent love of citrus, I bought a few lemons and decided to make these lemon cookies stuffed with cream cheese.

Let me tell you, these lemon cream cheese stuffed cookies are a perfect combination of tart lemon and sweet cream cheese, and there’s a nice surprise when you bite into them. Based on my coworkers’ feedback, this may very well be one of my BEST cookie recipes ever. They’re always my honest taste tester. I think these are on my top ten list, right up there with my brown butter bourbon pecan cookies (OMG). The cookies stay extra soft and it uses three different types of lemon flavoring (zest, juice and extract) for the perfect balance of tart and sweet. I shared my recipe for lemon cupcakes with cream cheese frosting recently, which came shortly after these cookies because my friend at work liked them so much. It turns out lemon and cream cheese are an excellent combination and are totally underrated, so I’m jumping on board and you totally should to. I mean, I always side with cream cheese. 

For the lemon cookies (makes about 12-14 cookies):

  • 1/2 cup butter, room temperature 
  • 1 cup sugar
  • zest of 2 lemons (about 1 tbsp lemon zest)
  • 1 egg
  • 4 Tbsp fresh lemon juice (about 1 lemon)
  • 1/4 tsp pure lemon extract
  • 1/2 tsp vanilla extract
  • 4-5 drops yellow food coloring
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt

For the cream cheese filling:

  • 8 oz. cream cheese, room temperature
  • 1/2 cup powdered sugar 
  • 1 tsp vanilla extract

Lemon Cookies with Cream Cheese Filling | Revamperate Lemon Cookies with Cream Cheese Filling | RevamperatePreheat the oven to 350 degrees and line a baking sheet with a silicone mat or parchment paper. 

In one bowl, whisk together the flour, baking powder, and salt. In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Add the lemon zest, egg, egg yolk, lemon juice, lemon extract and vanilla extract, mixing well. Mix in several drops of food coloring until you reach your desired color. Slowly mix in the dry ingredients until just combined.

Move the dough to the fridge while you prepare the cream cheese filling. 

In a separate bowl, beat the cream cheese with a paddle attachment (it can be the same, unwashed bowl) until smooth and creamy. Mix in the powdered sugar and vanilla extract. 

Remove the dough from the fridge and use a cookie scoop or a spoon to form large balls of dough. Press down flat, drop a small spoonful of cream cheese in the middle and pinch the dough together again in the shape of a ball. Set seam-side down on the baking sheet with the cookies about 2 inches apart. Bake for about 10-12 minutes until the edges are formed but not brown. I check by gently touching the sides of the cookies to make sure they’re stiff enough to hold shape.

Let cool completely on a wire rack. When you bite into one, I think you’ll love the cream cheese filling and the soft, chewiness of the cookie. Enjoy!

Lemon Cupcakes with Cream Cheese Frosting

Lemon Cupcakes with Cream Cheese Frosting | RevamperateLemon Cupcakes with Cream Cheese Frosting | RevamperateToday’s recipe was made at the request of my lovely coworker Lisa for her birthday last month. After bringing a batch of lemon cream cheese cookies to work (don’t worry, that recipe is coming soon too!), she requested a batch of lemon cupcakes with cream cheese frosting. Well, when people ask, I accommodate! Best of all, experimenting with this cupcake recipe was so worth it because I swear these are THE BEST lemon cupcakes. The combination of lemon extract, lemon juice and lemon zest made for a perfectly tart cupcake that’s not too overpowering. 

Cream cheese frosting is, as I’m sure you’ll agree, the mightiest of frosting and I could eat an entire batch by itself, but it’s even better on top of these cupcakes. Sprinkled with a little lemon zest or a tiny slice of lemon, it’s pretty darn amazing. I also kept the cream cheese frosting on the fluffy, less sweet side so that it wouldn’t overpower the tartness of the cupcake. I think these cupcakes will have to be one of my go-to recipes in the future! 

Plus, how cute are those cupcake liners?! I’ve had them in the cupboard for a long time and I’m so glad I finally got to use them.

Lemon Cupcakes with Cream Cheese Frosting | RevamperateLemon Cupcakes with Cream Cheese Frosting | Revamperate For the lemon cupcakes (12 cupcakes): 

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature 
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/2 tsp pure lemon extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk 
  • 5-6 tbsp lemon juice (approx. 2 lemons)
  • 2 tbsp lemon zest (approx. 2 lemons + more for topping)

Preheat the oven to 350 degrees. Line a cupcake pan with liners. 

In one bowl, whisk together the flour, baking powder and salt and set aside. 

In the bowl of your mixer fitted with a paddle attachment, beat the butter and sugar until smooth. Add the eggs and egg white and mix well. Mix in the vanilla and lemon extracts. Slowly mix in the dry ingredients until barely combined. Then add the lemon juice, lemon zest and buttermilk until barely mixed. 

Distribute the batter between the lined cupcake cavities. Bake for 20-22 minutes until an inserted toothpick comes out clean. 

Let cool completely while you prepare the frosting. 

For the cream cheese frosting:

  • 1/2 cup butter, room temperature 
  • 1 8oz. packages of cream cheese, room temperature 
  • 5-6 cups powdered sugar 
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream 

Beat the butter and cream cheese for about 2 minutes until smooth and fluffy. Using room temperature butter and cream cheese will help reduce the lumps in the frosting. Mix in the powdered sugar one cup at a time, scraping the bowl in between. Then add the vanilla and heavy cream and mix until completely smooth. 

Pipe the frosting onto cooled cupcakes and top with extra lemon zest or a small slice of lemon! Then enjoy!

Raspberry Swirl Pound Cake with Lemon Glaze

Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate
Happy Raspberry Cake Day! Lately, my goal has been to make things from scratch more often to improve my baking, so instead of baking this pound cake with boxed pound cake mix, I took the leap to make it from scratch, something I haven’t had much success with in the past. Luckily, it came out well this time! Sadly it took multiple attempts to make this cake properly, but it came out perfectly moist and light this time with a perfect layer of raspberry in the middle. Plus, did you know raspberry and lemon are amazing together?

Since today is National Raspberry Cake Day, I made this moist (and pretty) raspberry swirl pound cake with real raspberries (by “real,” I mean the jar of raspberry jam I used said it was…) and topped with a creamy lemon cream cheese icing and drizzles perfectly on top of the cake. Move over Starbucks, I’ve got you beat! 

Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate
Raspberry swirl pound cake ingredients:

  • 7 tbsp butter, room temperature
  • 1 1/4 cups sugar
  • 3 eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/3 cup seedless raspberry fruit spread
  • Red food coloring (optional)

First, use softened butter to grease the bottom and sides of your loaf pan and sprinkle with flour and set aside. 

Beat the butter and sugar until it light and creamy. Mix in the milk and vanilla, and then beat in each egg, one at a time. Sift in the flour, salt and baking powder. It should be a little thick but smooth (if it resembles cookie dough, add a little more milk to smooth it out).

Separate about 1/3 of the batter into a separate bowl and mix in the raspberry jam and a couple drops of food coloring. I added the coloring to make the raspberry swirl really pop. Then pour the regular vanilla batter into the greased pan first, then a layer of raspberry and finish with the vanilla. To make it swirl, drag a butter knife in a swirling pattern through the loaf pan. 

Bake the pound cake on 350 degrees for 80-60 minutes until an inserted toothpick comes out clean. You always know a pound cake will be good when it splits down the middle! Let cool until barely warm and remove from the pan to cool completely. 

Raspberry Swirl Pound Cake with Lemon Glaze | Revamperate
Lemon glaze:

  • 1 cup powdered sugar
  • 1/4 cup lemon juice

In a small saucepan, heat the lemon juice on low-medium heat and stir in the powdered sugar with a whisk until completely dissolved. 

Drizzle with the lemon glaze and serve. As soon as you cut into it, you’ll see the beautiful swirl of raspberry and all of the flavors come together for a really delicious and moist cake. Enjoy! 

 

Lemon Blueberry Muffins with Streusel Topping

Lemon Blueberry Muffins with Streusal Topping | Revamperate Lemon Blueberry Muffins with Streusal Topping | Revamperate
Goooood morning! Have I told you that breakfast is my favorite meal? Even when I don’t have cake for breakfast, it’s still my favorite meal. Give me eggs, french toast, waffles, donuts and muffins for the rest of my life, and I’ll have no regrets. Today I’m sharing my favorite kind of muffin – lemon blueberry muffins with streusel topping. You can’t go wrong with lemon and blueberries!

This recipes makes a small batch of muffins, so you’ll want to double it for more muffins. I always try to make things in small batches because Andrew and I will never eat it all by ourselves, which is why I tend to bring all of the food I make to work. Not with these muffins! We finished off these babies all by ourselves in one day…oops. No shame. They were delicious with my morning coffee and Saturday morning TV.

Streusel topping ingredients:

  • 2 tbs butter, melted and cooled
  • 4 tbs flour
  • 4 tbs sugar

Start by preparing the streusel topping. In a small bowl, whisk together the melted butter, flour and sugar until crumbly.

Lemon Blueberry Muffins with Streusal Topping | Revamperate

Muffin ingredients (makes 6-8 muffins):

  • 1/2 cup blueberries
  • 1 1/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 tbs butter, soft
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup milk
  • 2 tbs lemon juice
  • 1 tbs lemon zest

In one bowl, whisk together the flour, baking soda, and salt and set aside.

With a whisk attachment, mix together the softened butter and sugar in a separate bowl until creamy. Add in the milk, vanilla, egg, lemon juice and lemon zest and continue to whisk until smooth. Fold in the dry ingredients and stir with the spatula or spoon until a small amount of white is still showing. Lastly, stir in the washed blueberries.

Lemon Blueberry Muffins with Streusal Topping | Revamperate
Fill muffin cups 3/4 full and sprinkle the streusel topping on top. Bake on 350 degrees for 20-24 minutes until an inserted toothpick comes out clean. Let them cool for several minutes before removing from the muffin tin.

Serve with coffee or a glass of milk and enjoy! Whether you’re eating them for breakfast, lunch or maybe a midday snack, they’re the perfect lemony treat without being overpowering.

Lemon Frosting with Honey

Lemon Frosting with Honey | Revamperate Lemon Frosting with Honey | Revamperate
Another birthday, another batch of cupcakes! As always, there’s a story behind these cupcakes, and it all started with a joke about protein cupcakes. Yes, protein cupcakes do exist. My coworker is volleyball player and she eats pretty healthy, so although I came about *this* close to actually trying it out, she decided she really wanted lemon cupcakes, so here it is.

This week, I’m all about lemon with these lemon cupcakes with lemon frosting with a little honey added. You don’t notice a big difference with the honey, but I still think it complements the lemon frosting really well, even with just a little bit of it. Ingredients like honey also add a sweetener alternative so you don’t need to overdue it on sugar to get the sweetness you want (or need) in frosting.

Ingredients:

  • 1 1/2 cups of butter (3 sticks), soft
  • 3 cups of powdered sugar
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 2 tsp honey

Lemon Frosting with Honey | Revamperate
Frosting is SO easy to make. After making one batch of it, you might as well be an expert. That’s the beauty of frosting!

First, cream together the butter and sugar to taste. Add more or less sugar to your liking. Then mix in the vanilla, honey and lemon extract.

Then pipe the frosting on to cool cupcakes. I topped mine with small white edible pearls to class ’em up. These lovely lemony cupcakes with lemon frosting will have you thinking it’s summer time, sipping lemonade on the beach. Enjoy!

Lemon Curd Bars

Lemon Curd Bars | Revamperate
Life is getting crazy around here. Like, really crazy. We have a huge event for work in three weeks, and it’s consuming my life on a daily basis now. Sadly, Revamperate is forced to take a backseat, but I’m trying to provide as much content as I can in the little free time I have, even if it’s totally off schedule. The organizer in me is horrified.

Lemon Curd Bars | Revamperate
Lemon Curd Bars | Revamperate

That being said, Andrew’s mom gave me some lemon curd a while back when we visited for Thanksgiving, and it was about time I used it for something. Hence, lemon curd bars! I love lemon bars. I love citrusy things. And I love them even more when they’re sprinkled with powdered sugar. These lemon curd bars are exceptionally easy because they use jarred lemon curd, essentially leaving out the need to make lemon filling from scratch. Why not make it easy on yourself, right?

Ingredients (makes 12-14 lemon curd bars):

  • 1/2 cup butter, soft
  • 1/2 cup sugar
  • 1/2 tsp lemon juice
  • 1/4 tsp vanilla
  • 1.4 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 cups flour
  • 2 10oz jars of lemon curd
  • powdered sugar for topping

Beat the softened butter with a paddle attachment, and mix in the sugar. Add the lemon and vanilla. Then mix in the flour, salt and baking soda until the mixture is light and crumbly. Pour the crumbs into a 9 x 13 pan and press down with your hands or a spatula until the bottom layer is as flat as you can get it. Bake on 350 degrees for about 5 minutes to set the crust.

Lemon Curd Bars | Revamperate
Lemon Curd Bars | Revamperate
Pour the lemon curd over the freshly baked crust (it’s ok that it’s still hot), using a spoon to spread it evenly. Bake for another 25-30 minutes until the lemon filling begins to brown lightly on the top and jiggles slightly – it’s similar to baking cheesecake or making jello.The top will still be quite sticky and smooth.

Let cool and then sprinkle powdered sugar over the top with a sifter before serving. Store in the fridge and pass them around like it’s mid-summer. Enjoy!