Ingredients
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2 1/3
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1 1/2
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1/2
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1/4
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1
-
2
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4
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1
-
2
-
2
-
-
-
-
Directions
Lemon Cupcakes With Lemon Cream Cheese Frosting, I’ve been on a lemon and lime kick lately and these cupcakes are DELICIOUS! Let your inner artist shine Cupcakes are a fun way to experiment with piping frosting and trying out new decorating ideas If you mess up, just eat it! Found on countryhome com, If the first few cupcakes sink in, then consider adding a 1/4 C more of flour or less I’m in a high altitude and this helped my cupcakes from falling in again and get a slightly rounded top I do think one less egg could be added and then the flour thing may not be an issue as well I suggest lemon zest with it as it is a part of the recipe and I think it would pull out that lemon flavor more than just the juice Don’t overbeat your mixture! It will get airy and may sink as well It seemed to be fixed with adding flour for me Nonetheless, these turned out light and delicious!!, I would cut the sugar in half 2 cups of sugar is just way too sweet I piped lemon curd in the centers and topped it with a cream cheese icing
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Steps
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1
Done
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Line Twenty-Four 2 1/2-Inch Muffin Cups With Paper Bake Cups; Set Aside. in a Medium Bowl Combine Flour, Baking Powder, Soda, and Salt. Set Aside. |
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2
Done
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in a Large Mixing Bowl Beat Butter With an Electric Mixer on Medium to High Speed For 30 Seconds. Add Sugar and Beat Until Well Combined. Add Eggs, 1 at a Time, Beating Well After Each. Add Flour Mixture and Buttermilk or Sour Milk Alternately to Beaten Mixture, Beating on Low Speed After Each Addition Just Until Combined. Stir in Lemon Peel and Lemon Juice (batter May Appear Slightly Curdled). Divide Evenly Among Prepared Muffin Cups. |
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3
Done
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Bake in a 350 Oven For 15 to 18 Minutes or Until a Wooden Toothpick Inserted Near the Center of the Cupcakes Comes Out Clean. Cool Cakes in Pans For 5 Minutes; Remove from Pans and Cool Thoroughly on Wire Racks.**. |
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4
Done
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When Completely Cooled, Pipe or Spread With Lemon Cream Cheese Frosting. Decorate as Desired With Additional Piped Frosting, Edible Flowers (pesticide-Free), Shaved White Chocolate, and Lemon Zest. Store Frosted Cupcakes in a Covered Container and Keep Refrigerated. Makes 24 Cupcakes. |
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5
Done
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Lemon Cream Cheese Frosting: Finely Shred 1 Teaspoon Lemon Peel; Set Aside. in a Medium Mixing Bowl Combine Two 3-Ounce Packages Cream Cheese, Softened; 1/2 Cup Butter, Softened; and 1 Teaspoon Lemon Juice; Beat With Electric Mixer on Low to Medium Speed Until Light and Fluffy. Gradually Add 2 Cups Sifted Powdered Sugar, Beating Well. Gradually Beat in 2 1/2 to 2 3/4 Cups Additional Powdered Sugar to Make Frosting That Is Easy to Spread. Stir in the Lemon Peel. If Desired, Tint Some of the Frosting With Pink Gel Icing Color For Decorating. |
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6
Done
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*note: to Make Sour Milk, Place 1 Tablespoon Lemon Juice or Vinegar in a Glass Measuring Cup, Then Add Enough Milk to Make 1 Cup. Let Stand 5 Minutes Before Using. |
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7
Done
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**make Ahead: Freeze Unfrosted Cupcakes in a Freezer Container For Up to 3 Months. Bring to Room Temperature Before Frosting. the Frosting Can Be Made Up to 3 Days Ahead, Covered, and Refrigerated. Set Out at Room Temperature to Soften Enough to Spread. |
