LEMON CUPCAKES with CREAM CHEESE FROSTING
FOR THE LEMON CUPCAKES:
- one ½ cups cake flour
- two teaspoon baking powder
- half teaspoon salt
- half cup unsalted butter, softened
- one cup granulated sugar
- two large eggs
- half cup whole milk
- a quarter teaspoon vanilla extract
- one tablespoon lemon zest
- a quarter cup lemon juice
FOR THE CREAM CHEESE FROSTING:
half cup unsalted butter, softened
eight ounces cream cheese, softened
four cups sifted powdered sugar
one teaspoon vanilla extract
FOR THE CUPCAKES:
Preheat the oven to three hundred fifty ° F. Line the cupcake pan with cupcake liners and set aside.
In a large bowl, whisk together cake flour, baking powder, and salt; set aside.
Using a stand mixer or handheld mixer, beat the butter and sugar together for two minutes, or until creamed.
Add eggs one at a time, mixing until fully incorporated.
Slowly mix in half of the dry ingredients, half of the milk, and the vanilla extract, lemon zest, and lemon juice; mix until well-combined. Add the remaining dry ingredients and milk. Mix until fully combined and no lumps are visible.
Spoon the batter into the cupcake liners until about ⅔ full.
Bake for eighteen to twenty minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for five minutes before transferring to a wire cooling rack to cool completely before frosting.
FOR THE FROSTING:
In a large bowl, beat butter and cream cheese until well blended and no clumps remain.
Slowly mix in the powdered sugar, one cup at a time. Add vanilla and beat until creamy.
Pipe onto cupcakes using a knife or your favorite frosting tip (we used tip 1C). Garnish with a slice of lemon, if desired.