Ingredients for Lemon Cupcakes With Lemon Cream Cheese Frosting
- All Purpose Flour
- 2 teaspoons baking powder
- Baking Soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- Buttermilk
- 1 teaspoon finely grated lemon zest
- 1 teaspoon lemon juice
- Cream Cheese Frosting
- Fresh Edible Flower
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How to Make Lemon Cupcakes With Lemon Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup buttermilk and 1 tablespoon lemon juice.
- Gradually add the dry ingredients and the buttermilk mixture to the wet ingredients alternately, beginning and ending with the dry ingredients, mixing on low speed until just combined.
- Stir in 1 tablespoon grated lemon zest and 2 tablespoons fresh lemon juice.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 15-18 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- **Make the Lemon Cream Cheese Frosting:** While the cupcakes cool, finely grate 1 teaspoon lemon zest and set aside.
- In a medium bowl, beat together 8 ounces (2 packages) cream cheese, softened, 1/2 cup (1 stick) softened unsalted butter, and 1 teaspoon lemon juice until smooth and creamy.
- Gradually add 2 cups powdered sugar, beating until combined. Then gradually add 2 1/2 to 2 3/4 cups more powdered sugar until you reach your desired consistency.
- Stir in the reserved lemon zest.
- If desired, tint a portion of the frosting with pink gel food coloring.
- Once the cupcakes are completely cool, frost them with the lemon cream cheese frosting.
- Decorate as desired with additional frosting, edible flowers, shaved white chocolate, and lemon zest.
- Store frosted cupcakes in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
68g
Fat
25g
Carbs
8g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Cupcakes Desserts Fruit American Oven Finger Food Holiday Event Kid Friendly Cakes Easter Dietary Cake Fillings And Frostings Oamc Freezer Make Ahead Midwestern Citrus Lemon Brunch Equipment Number Of Servings Presentation
