Lemon Cupcakes with Lemon Cream Frosting
User Reviews
5
Lemon Cupcakes with Lemon Cream Frosting
Description
This recipe creates lemon cupcakes by combining flour, baking powder and soda, salt, butter, sugar, eggs, vanilla, fresh lemon juice, lemon zest, and buttermilk. The batter produces a tender crumb enriched with lemon flavor from juice and zest. Baked until a clean toothpick emerges, the cupcakes are individually portioned and cooled before frosting.
The lemon cream frosting consists of softened cream cheese beaten until smooth, then mixed with lemon curd and powdered sugar for sweetness and body. This produces a creamy, thick frosting with a fresh lemon tang that complements the cake's flavor. The frosting can be spread or piped for decoration.
These cupcakes can be served at parties or dessert settings where a citrus-flavored sweet treat is desired. Using liners or greasing pans ensures easy removal. Freezing cupcakes overnight before frosting is suggested for improved texture, and batter portioning with an ice cream scoop promotes uniform size. Baking until the cupcake springs back when gently touched indicates doneness.
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 egg
- 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
- Freezing cupcakes overnight before frosting enhances their texture.
- Use cupcake liners or grease pans for easy removal.
- Portion batter equally using an ice cream scoop to ensure uniform cupcake size.
- Cupcakes are done when they spring back when touched lightly.
- Cool cupcakes on a wire rack before icing to prevent frosting melt.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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