Lemon Cream Cheese Pound Cake Cupcakes

By gstark

Ingredients

• Baking spray with flour
• 2 cups flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 sticks unsalted butter
• 6 oz cream cheese, room temp
• 2 cups sugar
• 4 eggs slightly beaten with fork
• 1 1/2 tsp vanilla
• 1 1/2 tsp lemon zest
• 1 tbsp lemon juice
• powder sugar for dusting
• Lemon Glaze
• 1/2 cup powdered sugar
• 1 tbsp lemon juice

Preparation

Step 1

325 Oven
use decorative floral cupcake tins
spray and flour tins.
Sift flour, baking powder and salt. Set aside
Cream butter and cream cheese 1 minute.
Add sugar and beat until smooth. About 2 minutes
Add eggs in 2 additions. Beat 1 minute after each
Add vanilla, lemon zest and lemon juice. Beat 1 minute
On low speed, mix in flour mix just to incorporate.

Fill cake tins with 1/2 cup. (no more)
Bake just until tops feel firm and toothpick comes out clean. About 26 minutes

Cool cupcakes in pan for 10 minutes. Loosen cupcakes. Carefully place on wire rack. Dust tops with powdered sugar.

Drizzle glaze over top of cooled cupcakes.