Lemon Cupcakes with Cream Cheese Frosting

Lemon Cupcakes with Cream Cheese Frosting | wildwildwhisk.comI’m sitting here squeezing my brain trying to think of a story to tell you about these lemon cupcakes, a reason, an event, or even just a mood. But maybe because it’s Saturday morning, and my brain is still struggling to start. Or maybe because it IS Saturday, and I’ve used up my words quota for the week. Is that even possible?? 

Lemon cupcakes with cream cheese frosting | wildwildwhisk.comLemon cupcakes with cream cheese frosting | wildwildwhisk.comLemon cupcakes with cream cheese frosting | wildwildwhisk.com

 I always want to build a story around my food, to create a feeling, to make people happy. I may not have a story today but I’m sure these lemon cupcakes will definitely make you happy. A tall order for such a little cupcakes, but don’t be fooled by their dainty look. The cake is moist and fluffy, fragranced with lemon zest, the cream cheese frosting is rich and creamy. They are just as sweet as they look. And they will be perfect things to brighten up your weekend.

Lemon cupcakes with cream cheese frosting | wildwildwhisk.com

 Happy Saturday friends! Stay cool and away from the heat!

Lemon cupcakes with cream cheese frosting | wildwildwhisk.com

Lemon Cupcakes with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
For the cake:
  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 oz unsalted butter (6 tablespoon) – room temperature
  • 1/2 cup buttermilk – room temperature
  • 1 large egg + 1 large egg yolk – room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure lemon extract
  • Zest of 1 lemon
For the frosting:
  • 8 oz cream cheese – room temperature
  • 4 oz unsalted butter – room temperature
  • 3/4 cup powder sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure lemon extract
Instructions
  1. Preheat oven to 350°F and line a regular size cupcake pan with cupcake liners.
  2. Sift the flour, salt, baking soda, and baking powder together in a small bowl. Set aside.
  3. Measure sugar into a medium mixing bowl, add the lemon zest. Rub the sugar and zest together until fragrance.
  4. Add soften butter to the lemony sugar and beat with the whisk attachment on medium until fluffy.
  5. Add buttermilk, egg, vanilla extract and lemon extract to the butter mixture and beat to combine.
  6. Slowly pour the flour mixture into the liquid while mixing at slow speed. Mix only until combine, use a spatula to scrape any flour on the side of the bowl and mix up anything at the bottom of the bowl.
  7. Divide batter equally among 12 cups.
  8. Bake at for 17 minutes until an inserted toothpick in the middle of the cupcake comes out clean.
  9. Remove cupcakes from the oven and cool completely on a wire rack.
  10. For the frosting, cream the cream cheese and butter with the whisk attachment until fluffy.
  11. Add vanilla and lemon extracts and beat to mix.
  12. Slowly add the powder sugar and beat to combine.
  13. Transfer frosting to a pastry bag fitted with the star tip, top cupcakes with frosting and garnish with a lemon candy.
 

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2 Comments

  1. September 15, 2014 /

    That cream cheese frosting looks amazing! I love the little lemon wedge on top, really cute 🙂

    • Trang
      September 15, 2014 /

      Thank you!