LEMON CUPCAKES WITH CREAM CHEESE FROSTING RECIPES

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LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING RECIPE ...



Lemon Cupcakes With Lemon Cream Cheese Frosting Recipe ... image

I've been on a lemon and lime kick lately and these cupcakes are DELICIOUS! Let your inner artist shine. Cupcakes are a fun way to experiment with piping frosting and trying out new decorating ideas. If you mess up, just eat it! Found on countryhome.com

Total Time 38 minutes

Prep Time 20 minutes

Cook Time 18 minutes

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 12

2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup buttermilk (or sour milk)
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
lemon cream cheese frosting (see recipe in directions)
fresh edible flower, shaved white chocolate, and lemon zest (optional)

Steps:

  • Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, soda, and salt. Set aside.
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice (batter may appear slightly curdled). Divide evenly among prepared muffin cups.
  • Bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. Cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**.
  • When completely cooled, pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved white chocolate, and lemon zest. Store frosted cupcakes in a covered container and keep refrigerated. Makes 24 cupcakes.
  • Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. Stir in the lemon peel. If desired, tint some of the frosting with pink gel icing color for decorating.
  • *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using.
  • **MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Bring to room temperature before frosting. The frosting can be made up to 3 days ahead, covered, and refrigerated. Set out at room temperature to soften enough to spread.

Nutrition Facts : Calories 193.1, FatContent 8.7, SaturatedFatContent 5.2, CholesterolContent 51.7, SodiumContent 163.7, CarbohydrateContent 26.7, FiberContent 0.3, SugarContent 17.2, ProteinContent 2.7

LEMON-CREAM CHEESE CUPCAKES | ALLRECIPES



Lemon-Cream Cheese Cupcakes | Allrecipes image

These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips    Cooking with Philly Canada

Total Time 1 hours 39 minutes

Prep Time 15 minutes

Yield 24 cupcakes

Number Of Ingredients 9

1 (18.25 ounce) package (2-layer size) white cake mix
1 (3.4 ounce) package Jell-O Lemon Instant Pudding
1 cup water
4 egg whites
2 tablespoons vegetable oil
1 (250 g) package Philadelphia Brick Cream Cheese, softened
¼ cup butter, softened
2 tablespoons lemon juice
3?¾ cups icing sugar

Steps:

  • Heat oven to 350 degrees F.
  • Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
  • Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
  • Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.

Nutrition Facts : Calories 241.6 calories, CarbohydrateContent 40.8 g, CholesterolContent 16.8 mg, FatContent 8.4 g, FiberContent 0.2 g, ProteinContent 2.3 g, SaturatedFatContent 3.4 g, SodiumContent 256.5 mg, SugarContent 33.9 g

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