Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe

Ingredients

Ingredients for Cake:
 2 1/4 cups cake flour
 1 tablespoon baking powder
 1/2 teaspoon salt
 1 1/4 cups buttermilk (I made sour milk – 1 1/4 cup milk, 1 Tbsp and 1 tsp (or 4 bottle-cap fulls) white vinegar and let the mixture sit for 5 minutes)
 4 large egg whites
 1 1/2 cups sugar
 lemon zest from two lemons
 1 stick (8 tablespoons) unsalted butter, at room temperature
 1 teaspoon pure vanilla extract
 1/2 teaspoon pure lemon extract (I used the juice of the two lemons I zested instead)
Ingredients for Lemon Cream Cheese Frosting:
 2 (8) ounce package cream cheese, softened
 1 stick butter, softened
 2 lbs. confectioners’ (powdered) sugar (I only used 1 lb or about 2 cups – plenty sweet for us!)
 2 teaspoons vanilla extract
 juice of one lemon

Directions

Directions for Cake::
1

Place a rack in the center of the oven and preheat it to 350 degrees.

2

Place cupcake liners in the cupcake tray (sometimes I double them up so the outer wrapper looks pretty).

3

Combine the flour, baking powder and salt in a medium bowl.

4

In a separate bowl, whisk together the milk and egg whites.

5

In mixer bowl, put the sugar and lemon zest and rub the ingredients together with your fingers until sugar is moist and fragrant.

6

Slice/break apart butter and add it to the lemon sugar.

7

Using the the paddle attachment, beat sugar and butter together at medium speed for 3 minutes, until the butter and sugar are very light.

8

Beat in the lemon juice and add one-third of the flour mixture. Beat mixture together on medium speed.

9

Add half of the milk-egg mixture and half of the remaining dry ingredients until combined.

10

Beat in the rest of the milk and eggs until thoroughly combined.

11

Add the last of the dry ingredients.

12

Replace the paddle attachment with the whisk attachment and mix the batter for 2-minute beating to ensure that it is well mixed.

13

Place the batter into the cupcake tins.

14

Bake for about 20 minutes – a toothpick placed in the center of the cupcakes should come out clean.

15

Take tins out, and let cool for about 10 minutes or until the metal is cool enough to handle with bare hands.

16

Remove each cupcake and allow them to cool on a wire rack.

Directions for Lemon Cream Cheese Frosting:
17

Using a hand mixer on medium speed, blend the butter and cream cheese together.

18

Place about 1/2 to 1 cup of powdered sugar to the mixture and combine (start on low and gradually work the speed up to medium).

19

Mix in vanilla and lemon juice.

20

Repeat step 2 until the icing is as sweet to your taste (for my family, this equates to about 2 cups or 1/2 a bag of powdered sugar)

Ingredients

Ingredients for Cake:
 2 1/4 cups cake flour
 1 tablespoon baking powder
 1/2 teaspoon salt
 1 1/4 cups buttermilk (I made sour milk – 1 1/4 cup milk, 1 Tbsp and 1 tsp (or 4 bottle-cap fulls) white vinegar and let the mixture sit for 5 minutes)
 4 large egg whites
 1 1/2 cups sugar
 lemon zest from two lemons
 1 stick (8 tablespoons) unsalted butter, at room temperature
 1 teaspoon pure vanilla extract
 1/2 teaspoon pure lemon extract (I used the juice of the two lemons I zested instead)
Ingredients for Lemon Cream Cheese Frosting:
 2 (8) ounce package cream cheese, softened
 1 stick butter, softened
 2 lbs. confectioners’ (powdered) sugar (I only used 1 lb or about 2 cups – plenty sweet for us!)
 2 teaspoons vanilla extract
 juice of one lemon

Directions

Directions for Cake::
1

Place a rack in the center of the oven and preheat it to 350 degrees.

2

Place cupcake liners in the cupcake tray (sometimes I double them up so the outer wrapper looks pretty).

3

Combine the flour, baking powder and salt in a medium bowl.

4

In a separate bowl, whisk together the milk and egg whites.

5

In mixer bowl, put the sugar and lemon zest and rub the ingredients together with your fingers until sugar is moist and fragrant.

6

Slice/break apart butter and add it to the lemon sugar.

7

Using the the paddle attachment, beat sugar and butter together at medium speed for 3 minutes, until the butter and sugar are very light.

8

Beat in the lemon juice and add one-third of the flour mixture. Beat mixture together on medium speed.

9

Add half of the milk-egg mixture and half of the remaining dry ingredients until combined.

10

Beat in the rest of the milk and eggs until thoroughly combined.

11

Add the last of the dry ingredients.

12

Replace the paddle attachment with the whisk attachment and mix the batter for 2-minute beating to ensure that it is well mixed.

13

Place the batter into the cupcake tins.

14

Bake for about 20 minutes – a toothpick placed in the center of the cupcakes should come out clean.

15

Take tins out, and let cool for about 10 minutes or until the metal is cool enough to handle with bare hands.

16

Remove each cupcake and allow them to cool on a wire rack.

Directions for Lemon Cream Cheese Frosting:
17

Using a hand mixer on medium speed, blend the butter and cream cheese together.

18

Place about 1/2 to 1 cup of powdered sugar to the mixture and combine (start on low and gradually work the speed up to medium).

19

Mix in vanilla and lemon juice.

20

Repeat step 2 until the icing is as sweet to your taste (for my family, this equates to about 2 cups or 1/2 a bag of powdered sugar)

Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe