This is my new favorite cupcake. I made these last weekend with my friend Naomi. The church service we go to, Ekklesia, was celebrating its two year anniversary and we were asked to make cupcakes, of course we said yes. We made three different kinds, and this was my favorite. This past Friday my friend Joyce and I got together to make four dozen to give away for Mother's Day today. Baking with friends is such a fun experience. Plus the dishes are clean before we even finish decorating! These are not overpowered with lemon flavor but just enough to keep you wanting more. Did I mention the frosting has cream cheese and lemon in it? Nuff said. This recipe makes 24 delectable lemon cupcakes.
Lemon Cupcakes with Cream Cheese Frosting
INGREDIENTS
FOR THE CUPCAKES
2 1/4 cups cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from 2 lemons
1 stick unsalted butter, softened
1 tsp. pure vanilla extract
1/2 tsp. pure lemon extract
FOR THE FROSTING
12 oz. cream cheese, softened
1 stick butter, softened
2 lbs. powdered sugar
2 tsp. vanilla extract
1 stick butter, softened
2 lbs. powdered sugar
2 tsp. vanilla extract
1/2 tsp. lemon extract
juice of one lemon
DIRECTIONS
FOR THE CUPCAKES
Preheat oven to 350 degrees. Line two cupcake pans with paper liners.Sift together the flour, salt and baking powder. Set aside.
In a separate bowl, Whisk the buttermilk and egg whites together.
In a mixer bowl, add sugar and lemon zest. Mix together with your hands, rubbing together with your fingers, causing the sugar to become moist and fragrant.
Add the butter to the sugar-lemon mixture and mix for 3 full minutes on medium speed.
Beat in the extracts, then add 1/3 of the flour mixture. Add 1/2 of the egg-milk mixture, and then 1/2 of the flour mixture until incorporated. Add the rest of the egg-milk mixture until well mixed, then add the last of the flour mixture.
Finally, beat the batter for two more minutes for thorough mixing and aerating the batter. Place the batter into the cupcake tins.
Bake for 18 minutes, or until the cupcakes are well risen and spring to the touch.
Cool on a wire rack.
FOR THE FROSTING
Using a mixer, blend the butter and cream cheese together until well combined, about three minutes. Add in the vanilla, lemon extract and lemon juice. Gradually add in the powdered sugar until desired consistency is reached. Decorate cupcakes after they have cooled.
Adapted from: My Baking Addiction
Amy
Sarah and I attempted to make these. They were delicious. However I discovered light cream cheese makes the frosting too runny. I will definitely try them again. We created a wonderful Mother's day memory. Thank you for sharing.
You just need to add more powdered sugar. We used light cream cheese frosting as well.
Joyce, I had cut the cream cheese to only 12 oz. instead of 16 oz. in the recipe above. I think that will help the runny issue. :) Had a fun time baking with you!
These look awesome. I may have to make them.
Oh my gosh... all these cupcakes are making me hungry! They look so yummy and your pictures are so pretty :)