Filed under Desserts
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
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
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.
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
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