Total Time
45mins
Prep 20 mins
Cook 25 mins

Lemon desserts are for me what chocolate desserts are for chocoholics. These are mildly rather than aggressively lemony. I figure 7/8 cup flour by filling a 1 cup measure, then removing 2 tablespoons. 1 Tbs grated lemon zest is approximately one lemon's worth of peel. By the way, the frosting is also good on carrot cake.

Ingredients Nutrition

Directions

  1. Beat together the butter, cream cheese, lemon zest and sugar, then beat in eggs until smooth.
  2. Gradually add the flour, baking powder and salt to the cheese mixture and beat with your mixer on low speed until just combined.
  3. Divide the batter evenly between 12 cupcake cups that have been lined with paper cupcake liners.
  4. Bake at 325F about 25 minutes until firm to the touch.
  5. While cupcakes are baking, make frosting by beating the frosting ingredients together until smooth.
  6. Let cool 10 minutes in pan, then transfer to a wire rack.
  7. Frost when cooled.
Most Helpful

4 5

These were very good cupcakes. Nice, light texture. I would have prefered them to be a bit more lemon-y, but that's just my taste. I did not use the frosting listed, as I did not want a cream cheese frosting for this occasion. I'm looking forward to trying the cupcakes with the frosting though. Overall, a great light cupcake.

5 5

Great cupcakes. I love lemon and these had a nice light, well balanced lemon flavor. The cakes came out perfect. They're moist and raised well. I also really liked this frosting. Not to sweet or overly cream cheesey. I'll be holding on to this recipe. I only got 10 regular sized cupcakes though. Thanks Echo!

5 5

Wow!These were lemony perfection! I could have eaten the whole batch. The amount of lemon flavor is just right and not too over-powering. Not only is this a very easy recipe, The cake part was very moist and delicious, and I think I will use this cream cheese frosting for everything from now on. Thank you for posting my new favorite treat!