Recently I made a variety of cupcakes for Joe to share at work. One of the choices was this citrusy lemon cupcake which was my personal favorite. I just love the fresh citrus of lemon that shines through this tiny cake. The cupcake was very moist and the lemon cream cheese frosting tasted like a smooth lemon cream. I mixed a little sugar and lemon zest together to make a pretty crystallized topping. I found this recipe on a beautiful blog post by “My Baking Addiction” but scaled it down to make an even dozen cupcakes.
I filled a snack size zip lock bag with frosting and cut the corner of the bag. Squeeze in a circular motion over the cupcake to pipe the frosting. If you’d like to add some crystallized lemon zest, add the zest of 1 lemon with 1- 1 1/2 tablespoons sugar. Mix together and let sit for a few minutes before sprinkling over top.
Lemon Cupcakes (adapted from My Baking Addiction)
1 cup plus 2 tablespoons Cake Flour
1/2 tablespoon Baking Powder
1/4 teaspoon Salt
2/3 cup Buttermilk
2 large Egg Whites
3/4 cup Sugar
Zest of 1 Lemon
4 tablespoons Unsalted Butter, at room temperature
1/2 teaspoon Vanilla
Prepare muffin pans with paper liners for 12 muffins.
Sift together the flour, baking powder and salt. Whisk together the milk, egg whites and vanilla extract.
In a medium mixing bowl of a hand or stand mixer begin creaming together the sugar, lemon zest and butter until it becomes light and fluffy. Add a third of the dry ingredients while beating on medium speed. Add about a third of the wet ingredients and beat in well. Continue alternating between the dry and wet ingredients until you have incorporated the batter into a smooth mixture.
Pour into paper liners about 3/4 of the way Bake at 350 degrees for 18 – 20 minutes or until toothpick tested. Cool on a wire rack
Lemon Cream Cheese Frosting
1 package Cream Cheese, softened
4 tablespoons Butter, softened
4 cups Powdered Sugar, sifted
1 teaspoon Vanilla
Juice of 1/2 Lemon
Blend the butter and cream cheese together using a hand or stand mixer using the whisk attachment. Blend together until well combined. Gradually add the powdered sugar a cup at a time, mixing well after each addition. Blend in the vanilla and lemon juice.
Place frosting in a snack size zip lock bag and cut the tip of one corner to pipe frosting over cupcakes.
**To make a crystallized lemon topping, add the zest of 1 lemon and 1 tablespoon sugar together in a bowl. Blend well and lightly sprinkle over top of frosting.
Makes 12 cupcakes