Lemon Cupcakes
Lemon Cupcakes are the PERFECT dessert for Easter or any get together in the Spring or Summer!! Anything citrus is so refreshing this time of year. I promise these cupcakes with lemon cream cheese icing will be gone before you know it! The sweet and tangy frosting seals the deal.
These are the absolute best served at ROOM TEMPERATURE! Since the frosting has cream cheese in it, they need to be stored in the refrigerator overnight. Just be sure to give them plenty of time to come to room temp before serving to your guests! The Hershey's chocolate eggs are the perfect topping for Easter & if you are a Game of Thrones fan they could serve as "dragon eggs." ;) I wouldn't recommend eating them with the cupcake, but they are a great garnish!
My absolute favorite lemon cupcakes are from Sprinkles, and this recipe is the closest I could get to recreating them! Enjoy y'all & Happy Easter!
Lemon Cupcakes
Yields 12 servings
Prep time: 45 minutes
Cook time: 22 minutes
INGREDIENTS
Cupcakes
1 1/3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse kosher salt
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 egg, at room temperature
2 egg whites, at room temperature
Cream Cheese Icing
8 ounces cream cheese, thawed
8 tablespoons unsalted butter, room temperature
4 cups confectioners sugar, sifted
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
NOTES
Serve at room temperature. Store in refrigerator up to 3-4 days in an air tight container.
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INSTRUCTIONS
Cupcakes
Preheat oven to 350 degrees.
Line a 12-cup muffin pan.
Sift together the flour, baking powder, and salt.
In a separate bowl, mix together the lemon juice, milk, and vanilla. Set aside.
With an electric mixer using a paddle attachment, cream the butter on medium-high speed until light and fluffy.
Gradually add sugar, reduce and slowly add egg & egg whites.
On low speed, add half of the flour mixture, then half of the lemon mixture.
Repeat with the remaining flour mixture, followed by the lemon until just blended.
Divide batter evenly.
Bake for 22 minutes until a toothpick comes out clean. Cool completely before icing.
Cream Cheese Icing
In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese & butter on medium speed until light and fluffy.
Turn to low speed and slowly add the powdered sugar, 1 cup at a time.
Add salt, lemon juice, and lemon zest.
Garnish
Hershey’s Milk Chocolate Eggs