Lemon Cupcakes With Lemon Cream Cheese Frosting
photo by May I Have That Rec
- Ready In:
- 2 1⁄3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup buttermilk (or sour milk)
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- lemon cream cheese frosting (see recipe in directions)
- fresh edible flower, shaved white chocolate, and lemon zest (optional)
- 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.
- 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.
- 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.**.
- 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.
- 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.
- *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.
- **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.
Questions & Replies
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These came out so bad the first time, I made them again because I thought I had to have done something wrong. Well, it wasn't me. The texture of these cupcakes is nothing at all like an actual cake or any cupcake I have ever eaten.They completely sink in the middle, they are airy and eggy with absolutely no crumb. I did not want to give such a bad review and that is why I remade them. Followed directions to the T, especially the second time. So upset I wasted all those ingredients. The taste was actually not bad at all, but the texture and mouth feel was so off, they ended up in the trash.
I made a slightly different lemon cream cheese frosting, so I can't speak to the frosting. The cakes themselves were divine. My husband gave them 10 stars and lemon cake is his favorite. I was using bottled juice, so I doubled the juice and did not have any zest, the lemon flavor was still very subtle. The cakes are like a pound cake, and for the 5 days that we had leftovers after a birthday party, they stayed moist and delicious in the fridge.
On a scale with 3 stars as good, 4 as very good and 5 as excellent I would give these a three. The light lemon flavor of the cupcakes was absolutely delicious, but the strong flavor of cream cheese frosting overpowered the flavor of the cupcakes. I think a lighter powdered sugar frosting would be better. The cupcakes, although delicious have a somewhat coarser texture than I am used to in cupcakes.
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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!!