LEMON CUPCAKES

INGREDIENTS

FOR THE LEMON CUPCAKES:

1 ½ cups cake flour

2 teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

½ cup whole milk

¼ teaspoon vanilla extract

1 tablespoon lemon zest

¼ cup lemon juice

FOR THE CREAM CHEESE FROSTING:

½ cup unsalted butter, softened

8 ounces cream cheese, softened

4 cups sifted powdered sugar

1 teaspoon vanilla extract

INSTRUCTIONS

FOR THE CUPCAKES:

Preheat the oven to 350° F. Line the cupcake pan with cupcake liners and set aside.

In a large bowl, whisk together cake flour, baking powder, and salt; set aside. 

Using a stand mixer or handheld mixer, beat the butter and sugar together for 2 minutes, or until creamed. 

Add eggs one at a time, mixing until fully incorporated. 

Slowly mix in half of the dry ingredients, half of the milk, and the vanilla extract, lemon zest, and lemon juice; mix until well-combined. Add the remaining dry ingredients and milk. Mix until fully combined and no lumps are visible. 

Spoon the batter into the cupcake liners until about ⅔ full. 

Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely before frosting.

FOR THE FROSTING:

In a large bowl, beat butter and cream cheese until well blended and no clumps remain.

Slowly mix in the powdered sugar, 1 cup at a time. Add vanilla and beat until creamy.

Pipe onto cupcakes using a knife or your favorite frosting tip (we used tip 1C). Garnish with a slice of lemon, if desired.

NOTES

Cake flour substitute: Measure out 1 ½ cups of all-purpose flour, then remove 3 tablespoons of flour from your measurement. Replace with 3 tablespoons of cornstarch, whisk together, then sift.

Prep ahead: Baked cupcakes can be made a day ahead of time and stored in an airtight container at room temperature until ready to frost and serve.

Storage: Frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days.