Lemon Cream Cupcakes

Ingredients

  • 1/2 cup butter at room temperature
  • 1 3 ounce package cream cheese
  • Zest of 2 Lemons
  • 2/3 cup sugar2 eggs
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 8 ounce package cream cheese, softened
  • 1/4 cup butter
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 5 cups confectioners' sugar

Instructions

  1. Beat together the butter, cream cheese, lemon zest and sugar, then beat in eggs until smooth.
  2. Gradually add the flour, baking powder and salt to the cheese mixture and beat with your mixer on low speed until just combined.
  3. Divide the batter evenly between 12 cupcake cups that have been lined with paper cupcake liners.
  4. Bake at 325F about 25 minutes until firm to the touch.
  5. While cupcakes are baking, make frosting by beating the frosting ingredients together until smooth
  6. Let cool 10 minutes in pan, then transfer to a wire rack. Frost when cooled.

For Frosting:

  1. Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy.
  2. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.

Notes

This recipe yields 12 cupcakes. The frosting, however, makes a little bit more than enough. I like a lot of frosting, but if you want a little less, you could easily half this recipe!

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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