Lemon Cupcakes with Lemon Cream Frosting
User Reviews
5.0
21 reviews
Excellent
Lemon Cupcakes with Lemon Cream Frosting
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These Lemon Cupcakes with Lemon Cream Frosting taste like cupcakes you would buy at an expensive cupcake shop. Creamy lemon flavor in every bite!
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Ingredients
Lemon Cupcakes
- 3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 2 cup sugar
- 4 eggs
- 1 tablespoon vanilla
- 1/3 cup lemon juice
- 2 tablespoon lemon zest
- 1 cup buttermilk
Lemon Cream Frosting
- 12 ounces cream cheese softened
- 10 ounces lemon curd (I usually find this by the jam/jelly at the grocery store)
- 2 pounds powdered sugar
Instructions
- Preheat oven to 375 degrees. Place about 24 paper cupcake liners into cupcake tins.
- Sift together dry ingredients (flour, baking powder, soda, and salt).
- In separate bowl, mix together sugar and butter until fluffy.
- Add eggs one at a time, beating each egg until incorporated before adding the next.
- Add vanilla, lemon juice, and lemon zest.
- Add dry ingredients, alternating with buttermilk, (about 1/3 at a time) until all combined.
- Fill cupcake liners about 3/4 full.
- Bake at 375 degrees for about 17-20 minutes or until toothpick comes out clean.
- Cool on baking rack.
Lemon Cream Frosting
- Beat cream cheese with mixer until smooth. Slowly add lemon curd and mix until it's combined. Add powdered sugar 1 cup at a time and mix until smooth and thick. Spread over cooled cupcakes.
- Spread over cooled cupcakes or use a piping tip to swirl the frosting on top.
Notes
- *Regular cream cheese frosting is also really yummy on these cupcakes!
- Regular cream cheese frosting is also really yummy on these cupcakes!
- I like to freeze cupcakes overnight before frosting. Don't know why, but they taste even better when I do!
- Use cupcake liners in the cupcake pan, or grease pans with baking spray.
- Use cupcake liners in the cupcake pan, or grease pans with baking spray.
- Scoop cake batter with an ice cream scooper so all the cupcakes are the same size. Don't overfill the cups.
- Scoop cake batter with an ice cream scooper so all the cupcakes are the same size. Don't overfill the cups.
- Bake for about 15-17 minutes. The cakes are done when you push slightly into the cupcake with your finger and it regains its shape.
- Bake for about 15-17 minutes. The cakes are done when you push slightly into the cupcake with your finger and it regains its shape.
- Let cupcakes cool on a wire rack before icing. I like to freeze cupcakes overnight before frosting. Don't know why, but they taste even better when I do!
- Let cupcakes cool on a wire rack before icing.
- I like to freeze cupcakes overnight before frosting. Don't know why, but they taste even better when I do!
Nutrition Information
Show Details
Calories
237kcal
(12%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
51mg
(17%)
Sodium
193mg
(8%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
385IU
(8%)
Vitamin C
1.6mg
(2%)
Calcium
34mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 51mg | 17% |
| Sodium | 193mg | 8% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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