Lemon Cream Cupcakes
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
6 large eggs
1/4 cup fresh lemon juice
2 1/4 cups cake flour or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated lemon zest
3/4 cup cream cheese, softened
Confectioners' sugar, for dusting, optional
Heat oven to 350 degrees F. Line muffin tin with cupcake paper.
Combine the butter and 1 1/4 cups of the sugar in a large bowl and beat with the
mixer on medium/high until fluffy.
Add the eggs and 3 tablespoons of the lemon juice and beat until well combined, scraping
down the bowl once or twice as necessary.
Mix in the flour, baking powder, salt and 2 teaspoons of the lemon zest until just
combined.
In a small bowl, mash together the cream cheese and remaining 1/4 cup sugar, remaining
1 tablespoon lemon juice and remaining 1 teaspoon lemon zest until combined.
Spoon about 3 tablespoons of the batter into each muffin cup. Place about 1 tablespoon
of the cream cheese mixture on top of each portion of batter and cover the cheese
with some of the remaining batter (the batter should reach 3/4's of the way to the
top of each cup).
Bake until golden, about 20 minutes. Let the cupcakes cool in the pan for 10 minutes
before turning over onto the wire rack to cool completely. Use a sifter to sprinkle
confectioners' before serving.
Makes 12.
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
6 large eggs
1/4 cup fresh lemon juice
2 1/4 cups cake flour or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated lemon zest
3/4 cup cream cheese, softened
Confectioners' sugar, for dusting, optional
Heat oven to 350 degrees F. Line muffin tin with cupcake paper.
Combine the butter and 1 1/4 cups of the sugar in a large bowl and beat with the
mixer on medium/high until fluffy.
Add the eggs and 3 tablespoons of the lemon juice and beat until well combined, scraping
down the bowl once or twice as necessary.
Mix in the flour, baking powder, salt and 2 teaspoons of the lemon zest until just
combined.
In a small bowl, mash together the cream cheese and remaining 1/4 cup sugar, remaining
1 tablespoon lemon juice and remaining 1 teaspoon lemon zest until combined.
Spoon about 3 tablespoons of the batter into each muffin cup. Place about 1 tablespoon
of the cream cheese mixture on top of each portion of batter and cover the cheese
with some of the remaining batter (the batter should reach 3/4's of the way to the
top of each cup).
Bake until golden, about 20 minutes. Let the cupcakes cool in the pan for 10 minutes
before turning over onto the wire rack to cool completely. Use a sifter to sprinkle
confectioners' before serving.
Makes 12.
