LEMON CUPCAKES WITH CREAM CHEESE FROSTING
LEMON CUPCAKES WITH CREAM CHEESE FROSTING – This lemon cupcake recipe uses cake flour, lemon zest, and freshly squeezed lemon juice to create soft, supple cupcakes with a burst of natural lemon flavor.
LEMON CUPCAKES WITH CREAM CHEESE FROSTING
INGREDIENTS NEEDED:
For The Lemon Cupcakes:
— 1 ½ cups cake flour
— 2 teaspoon baking powder
— ½ cup unsalted butter, softened
— 1 cup granulated sugar
— ½ teaspoon salt
— 2 large eggs
— ¼ teaspoon vanilla extract
— ½ cup whole milk
— 1 tablespoon lemon zest
— ¼ cup lemon juice
For The Cream Cheese Frosting:
— 8 ounces (ca. 302 g) cream cheese, softened
— ½ cup unsalted butter, softened
— 1 teaspoon vanilla extract
— 4 cups sifted powdered sugar
RECIPE INSTRUCTIONS:
For The Cupcakes:
Preheat the oven to 350° F. Line the cupcake pan with cupcake liners and set aside.
In a large bowl, whisk together cake flour, baking powder, and salt; set aside.
Using a stand mixer or handheld mixer, beat the butter and sugar together for 2 minutes, or until creamed.
Add eggs one at a time, mixing until fully incorporated.
Slowly stir in half of the dry ingredients, half of the milk, the vanilla essence, lemon zest, and lemon juice until everything is well blended. Mix in the remaining dry ingredients as well as the milk. Mix until there are no visible lumps and the mixture is completely smooth.
Spoon the batter into the cupcake liners until about ⅔ full.
Cook for 18-22 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and cool for 5 minutes in the pan before transferring to a wire cooling rack to cool completely before icing.
For The Frosting:
In a large bowl, beat butter and cream cheese until well blended and no clumps remain.
Slowly mix in the powdered sugar, 1 cup at a time. Add vanilla and beat until creamy.
Pipe onto cupcakes using a knife or your favorite frosting tip (we used tip 1C). Garnish with a slice of lemon, if desired.
NOTES:
To make a cake flour alternative, measure out 12 cups all-purpose flour and subtract 3 tablespoons from the total. 3 tablespoons cornstarch, whisked together, then sifted in place of the flour.
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