Friday, August 12, 2011
Lemon Cupcakes with Cream Cheese Frosting
I decided to bake some sweets for my sister and brother-in-law's anniversary last week. This is partly because I had no idea what to get them, partly because I love baking, and partly because my sister loves cupcakes. To spare my brother-in-law from his least favorite dessert flavor, anything lemony, I made him a chocolate cake, but the lemon cupcakes turned out better. Actually, they turned out much, much better. The cake was a crumbly disaster, with the only redeeming factor being the frosting, so I was relieved I made cupcakes as well.
These cupcakes are great and adorable. They're moist, and light, and the cream cheese frosting is a perfect way to top them off. I wasn't sure what to expect when I first made these as I'd never tried the recipe before, but I was more than pleasantly surprised. I love lemon desserts to begin with, so finding another good lemon recipe is always a plus. These cupcakes will remain moist for a few days if you want to prepare them ahead of time, just make sure to keep them covered.
Adapted from and My Baking Addiction
Makes about 35 cupcakes
1 cup butter or margarine, softened
2 1/3 cups sugar
3 tablespoons grated lemon peel
juice of 1 lemon (3 generous tablespoons)
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
For the Frosting:
2 8 ounce (225 gram) packages cream cheese, softened
1 stick butter, softened
2 pounds powdered sugar
2 teaspoons vanilla extract
juice of 1 lemon
For the Cupcakes:
Preheat your over to 350ºF/176ºC. Line a muffin tin with paper liners.
In a bowl, cream the butter and sugar. Add the eggs one at a time, mixing after each addition. Add the lemon peel, lemon juice, and vanilla and mix well.
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the flour mixture to the batter, alternating with the sour cream.
Fill muffin tin liners with 1/4 cup of batter. Bake for 25-30 minutes, until a toothpick inserted comes out clean. Allow to cool fully before frosting.
For the Frosting:
In a blender or food processor, combine the butter and cream cheese until smooth. Slowly add the powdered sugar until incorporated. Add the vanilla and lemon juice and mix. Pin It Now!