thepioneerwoman4.0
Lemon Cupcakes with Cream Cheese Frosting
These lemon cupcakes are topped with citrus cream cheese frosting for a bright, tangy dessert! This is the perfect recipe for Mother's Day or any spring day!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●wooden spoon
📝 Preparation Steps
1
For the cupcakes: Preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners, then coat the liners with cooking spray. Beat the butter and eggs in a medium bowl with a hand mixer on medium-high speed until combined, with small bits of butter remaining, about ⏱️ 3 minutes. In another medium bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, whisk the granulated sugar, milk and lemon zest.
Cooking spraylarge eggs, at room temperature3
2
Add the butter mixture to the sugar mixture and beat with the mixer until combined. Mix in the flour mixture (switch to a wooden spoon if the batter is too thick for the mixer).
3
Divide the batter among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted into a cupcake comes out clean, 18 to ⏱️ 20 minutes. Let cool in the pan on a rack for ⏱️ 5 minutes, then remove the cupcakes to the rack and let cool completely.
4
For the frosting: Beat 3 cups powdered sugar, the cream cheese, butter, lemon juice and lemon zest with a mixer until light and fluffy; add more powdered sugar as needed to thicken the consistency. Pipe or spread the frosting on the cupcakes. Top with candied lemon peel, if desired.
Candied lemon peel, for topping (optional)
Nutrition Facts
calories
556 Calories
fat Content
29 g
fiber Content
1 g
sugar Content
56 g
sodium Content
167 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
117 mg
carbohydrate Content
71 g
saturated Fat Content
16 g
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