LEMON CUPCAKES with CREAM CHEESE FROSTING

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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

INSTRUCTIONS

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.

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