Lemon Cupcakes
Recipe: #15439
November 01, 2014
"Lemon desserts are for me what chocolate desserts are for chocoholics. These are mildly rather than aggressively lemony; if you want stronger flavor, increase the grated lemon zest. 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."
Original is 12 servings
Ingredients
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- FROSTING
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Nutritional
- Serving Size: 1 (82.2 g)
- Calories 321.1
- Total Fat - 15.5 g
- Saturated Fat - 9.1 g
- Cholesterol - 75.9 mg
- Sodium - 186.7 mg
- Total Carbohydrate - 44 g
- Dietary Fiber - 0.3 g
- Sugars - 36.6 g
- Protein - 3.1 g
- Calcium - 40 mg
- Iron - 0.4 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Beat together the butter, cream cheese, lemon zest and sugar, then beat in eggs until smooth.
Step 2
Gradually add the flour, baking powder and salt to the cheese mixture and beat with your mixer on low speed until just combined.
Step 3
Divide the batter evenly between 12 cupcake cups that have been lined with paper cupcake liners.
Step 4
Bake at 325°F about 25 minutes until firm to the touch.
Step 5
While cupcakes are baking, make frosting by beating the frosting ingredients together until smooth.
Step 6
Let cool 10 minutes in pan, then transfer to a wire rack.
Step 7
Frost when cooled
Tips
No special items needed.
0 Reviews
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