Sunday, March 18, 2012

Lemon Cream Cupcakes

Recipe from Anna magazine.

I've been on a cupcake craze lately. There is just something so fun about eating a miniature cake!

What you'll need
1/2 cup Butter, softened
1 cup Sugar
2 tbsp Lemon zest
1 tbsp Vanilla
3 Eggs
1 1/2 cups All-purpose flour
1/4 tsp Baking soda
1/2 tsp Baking powder
1/4 tsp Salt
1/2 cup Buttermilk

3/4 cup Butter
8 oz. Cream cheese
2 tbsp Lemon juice
3 tbsp Lemon zest
2 tbsp Vanilla
4 cups Icing sugar

How to
1.  Preheat oven to 325°F. In the bowl of an electric mixer, cream butter and sugar, then add lemon and vanilla until light and fluffy. Add eggs one at a time and beat well.

2.  In another bowl, sift together all dry ingredients and add dry mixture and buttermilk alternately to butter mixture a little at a time and mix until incorporated. 

3.  Spoon mixture into muffin tins lined with cupcake papers 3/4 full. Bake for 15-20 minutes. Makes 12.

4.  To make icing, with the electric mixer, cream butter, cream cheese, lemon juice, zest and vanilla and mix until smooth. Sift in icing sugar, one cup at a time and beat until light and fluffy. Spread generously on cooled cupcakes with spatula.

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