Lemon Lover Cupcakes

By pinkadidas178

Ingredients

• Cupcakes:
• 2 1/4 cups cake flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cup buttermilk
• 4 large egg whites
• 1 1/2 cup granulated sugar
• zest from one lemon
• 8 Tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• yellow food coloring as needed
• Frosting:
• 8 ounces cream cheese, softened
• 4 Tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon extract
• zest from one lemon
• 2 cups powdered sugar

Details

Adapted from google.com

Preparation

Step 1

Cupcakes:
Mix together flour, baking powder, and salt in small mixing bowl. Beat eggs and milk in a separate bowl.

In medium-large bowl, rub lemon zest and sugar together until the sugar is a uniform pale yellow and feels damp. Add butter, vanilla extract, and lemon extract, and beat until smooth.

Add 1/3 flour mixture, beat well. Add 1/2 wet mixture, beat well. + 1/3 flour. Beat. +1/2 wet. Beat. +1/3 flour. Mix until just combined. Gently stir in food coloring until you reach your desired yellow.

Fill regular cupcake liners. Bake regular cupcakes for 20-22 minutes, and mini cupcakes for 13-15 minutes at 350 degrees F. A toothpick inserted in the middle should come out clean. Let cool for five minutes in pan then remove to cool completely.

Frosting:
Cream butter and cream cheese together. Add vanilla extract, lemon juice, and lemon zest, and mix well.

Add powdered sugar one cup at a time until frosting is thick enough that when you make a swirl with your knife or spoon, the curl holds up for a few minutes (add additional sugar if necessary). If you find that the frosting isn’t thick enough when you pipe or spread it, simply chill for about five minutes and frost.