Lemon Cream Cheese Cupcakes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These are yummy. Got them this morning from a recipe group & made them as i've been in a baking mood lately. They aren't overly tangy or sweet. They have a nice creamy center and a sweet/tangy flavor. I also put a lemon juice/powdered sugar glaze on top. Ingredients:
3/4 cup butter, softened |
1 1/2 cups granulated sugar |
6 large eggs |
1/4 cup fresh lemon juice |
2 1/4 cups cake flour or 2 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 tablespoon grated lemon zest |
3/4 cup cream cheese, softened |
Directions:
1. Preheat oven to 350 degrees F& line muffin tin with cupcake paper.
2. Combine the butter and 1 1/4 cups of the sugar in a large bowl and
3. beat with the mixer on medium/high until fluffy.
4. Add the eggs and 3 tablespoons of the lemon juice and beat until
5. well combined, scraping down the bowl once or twice as necessary.
6. Mix in the flour, baking powder, salt and 2 teaspoons of the lemon
7. zest until just combined.
8. In a small bowl, beat together the cream cheese and remaining 1/4
9. cup sugar, remaining 1 tablespoon lemon juice and remaining 1
10. teaspoon lemon zest until combined.
11. Spoon about 3 tablespoons of the batter into each muffin cup & then place
12. about 1 tablespoon of the cream cheese mixture on top of each
13. portion of batter and cover the cheese with some of the remaining
14. batter (the batter should reach 3/4's of the way to the top of each
15. cup).
16. Bake until golden, about 20 minutes.
17. Let the cupcakes cool in the
18. pan for 10 minutes before turning over onto the wire rack to cool
19. completely.
20. Either glaze with desired glaze or frosting or dust with confectioners sugar.
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