Food

Lemon Cupcakes with Lemon Cream Cheese

So I found the perfect lemon cupcake recipe!  Lovely balance of sweet and sour! Perfect,  all thanks to a sweet lady by the name of Carolyn from the blog Cookies and Cow! Go check her out! 

Ingredients

Lemon Cupcakes

  • 1½ cups (168 grams) cake flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 Tablespoons unsalted butter, soft
  • 2 Tablespoons (24 grams) shortening
  • ¾ cup + 3 Tablespoons (190 grams) sugar
  • 1 large egg
  • ¼ cup + 3 Tablespoons milk
  • 2 Tablespoons fresh lemon juice
  • Zest of 1 lemon

Lemon Cream Cheese Frosting

  • 1 Tablespoon unsalted butter, soft
  • 8 ounces cream cheese, room temperature
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons milk
  • 4 cups (500 grams) confectioners’ sugar

Directions

Lemon Cupcakes

  1. Preheat oven to 350°
  2. Line your cupcake pan with 15 liners.
  3. In a medium mixing bowl, combine the cake flour, baking powder, and salt.
  4. In a large mixing bowl use an electric beater to mix the butter and shortening together until fluffy.
  5. Add in the sugar and beat until combined.
  6. Beat in the egg. You want to mix for 1-2 minutes until the batter becomes thick, yellow, and is completely combined.
  7. Add in ⅓ of the flour mixture. Mix just until combined.
  8. Scrape down the sides of the bowl.
  9. Add in the lemon juice and part of the milk. Beat just until combined.
  10. Add in ½ of the remaining flour mixture. Mix just until combined.
  11. Scrape down the sides of the bowl.
  12. Add in the remaining milk and beat until just combined.
  13. Add in the remaining flour and the lemon zest. Mix just until combined.
  14. Scrape down the sides of the bowl and gently fold into the batter.
  15. Scoop the batter into the cupcake liners. Fill ½-2/3 full.
  16. Bake at 350° for 13-18 minutes. The cupcakes are done when they spring back when touched or when a toothpick inserted into the center comes out clean.
  17. Place the pan on a wire rack to cool for 5 minutes. Then remove the cupcakes from the pan and set on a wire rack to cool completely.

Lemon Cream Cheese Frosting

  1. In a large mixing bowl, use an electric beater to whip the butter and cream cheese until soft and fluffy.
  2. Add in the lemon juice, milk, and sugar and mix until combined. Don’t overmix! The more you mix the more air you incorporate into the frosting which makes it softer! This is not ideal when trying to frost a cupcake.
  3. Frost as desired.
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