I love lemon. I love lemon bars, lemon pound cake, lemon poppy seed muffins, and I REALLY love lemon cupcakes. Here's a great recipe for lemon cupcakes with the best (in my opinion) cream cheese frosting!
Lemon Cupcakes with Cream Cheese Frosting
(Makes 24-30 cupcakes)
Ingredients:
3 cups self-rising flour
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups white sugar
4 eggs
1 cup whole milk
2 tablespoons lemon zest
1 teaspoon vanilla extract
2 tablespoons lemon juice
Cream cheese frosting (recipe below)
Directions:
Preheat oven to 350 degrees. Beat sugar and softened butter together in a large mixing bowl. Add eggs, vanilla extract and lemon zest.
Add the salt to the flour and add flour/salt to the wet ingredients (butter, eggs, sugar, ect), slowly. Then add half the milk, then lemon juice and then the other half of the milk, beating the mixture in between. Do not over-mix.
Line your muffin pan with cupcake liners. Fill each muffin tin 3/4 full. Place in oven.
Bake cupcakes for 18-21 minutes until the tops are golden brown and a toothpick inserted comes out clean. Allow to cool before removing from muffin pan.
Once the cupcakes have cooled completely, the next step is adding the frosting..........
Cream Cheese Frosting
(24 cupcakes)
Ingredients:
1/2 bar cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
Beat cream cheese and butter together in a medium-sized mixing bowl, then add vanilla extract. Incorporate powdered sugar, slowly. Beat until you've reached a nice, creamy consistency (see above).
You can also add lemon juice or lemon zest to this frosting if you would prefer more lemon taste.
Finally, frost your cupcakes.......
And enjoy!
Cottage Mama's Note: This frosting is SO delicious. If you like lots of frosting, I would suggest doubling the recipe. It's not too sweet and has a really great cream cheese flavor. I also like to add extra coarse sugar on top for added crunch and sparkle.
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