This is a taste of the lovely lake view I have at work – it never gets old!
When deciding on a lemony treat to make for a coworker’s recent Birthday, I stumbled upon this recipe and knew it was the one. The cake is made from scratch and you can really tell the difference. It was nice and light and had a more subtle lemon flavor than the icing, which is super sweet and tart. They were a hit and I’ll definitely use this recipe again!
PS: I love that it’s warm enough for this daffodil to make an appearance in my front yard
Lemon Cupcakes with Lemon Cream Cheese Frosting
For the Cake:
2 and 1/4 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
1 and 1/4 cups buttermilk
4 large egg whites
1 and 1/2 cups sugar
lemon zest from two lemons
1 stick (8 Tbsp) unsalted butter, at room temperature
1 tsp vanilla extract
1/2 tsp pure lemon extract
For the Cream Cheese Frosting:
2 packages cream cheese, softened (8 ounces each)
1 stick butter, softened
2 lbs powdered sugar
2 tsp vanilla extract
Juice of one lemon
Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using 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, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the 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, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean. Cool on wire rack.
To make the frosting: Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and lemon juice. Once the cupcakes are completely cooled, frost them with a piping bag or any way desired.
Source: My Baking Addiction