Hi, I'm Danelle and this is where I dish about my favorite recipes. I focus on simple, family friendly fare and try to make feeding the family a little bit easier for everyone.
Ingredients
Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
Zest of two lemons
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
Frosting
2 (8) ounce package cream cheese, softened
1/2 cup (1stick) butter, softened
2 pounds confectioners’ sugar
2 teaspoons vanilla extract
Juice of one lemon
Directions
Preheat oven to 350 degrees. Line cupcake tins with paper liners, or spray with non-stick cooking spray. To make the cake, sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat at medium speed for a full 3 minutes, until light. Beat in the vanilla and lemon extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, then the last of the dry ingredients. Beat for an additional 2 minutes until batter is well blended. Place the batter into the prepared tins. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool on wire rack before frosting.
Meanwhile, make the frosting by blending the butter and cream cheese with an electric mixer until well combined. Gradually add in the confectioners’ sugar until fully incorporated, then mix in the vanilla and lemon juice. Makes 20-24 cupcakes.
Let's Dish
These are some good cupcakes. One of my children said they were the best cupcakes he's ever had. And I must admit, they were the best cupcakes I've had in quite awhile. They're light and fluffy, without being too crumbly, which is one of my cupcake pet peeves. And even I'll admit that it's refreshing to have a non-chocolate dessert from time to time. I got about 20 cupcakes from this recipe, and I only made half the frosting. There was still plenty to generously frost all of the cupcakes.
Who Dished It Up First
Adapted from My Baking Addiction
These are so cute and look so refreshing! I'm ready for spring and summer flavored desserts!
ReplyDeleteThese little darlings look like the perfect spring dessert!
ReplyDeleteLemon cream cheese frosting sounds especially appealing!
ReplyDeleteI just found your blog and became your newest follower! :) Love your blog!
ReplyDeletehttp://purplebookbloggingmommy.blogspot.com/
I've had summer on the brain lately, and nothing tastes like summer quite the way lemons do. These cupcakes sound awesome.
ReplyDeleteHow can you go wrong with 2 pound of confectioners' sugar???! A-MEN!
ReplyDeleteThese cupcakes are adorable! I've been on a lemon kick lately so this is definitely something I'll be trying!
ReplyDeleteThanks for the inspiration!
ReplyDeleteI will definitely be trying these! Mmmmm....I love lemon. Thanks for the recipe.
ReplyDeleteJust made these, I have A LOT of leftover frosting. I think you can cut the frosting-part in half and still have plenty for the cupcakes. Can't wait to take them to work!
ReplyDelete