Lemon cream cupcakes with Cream Cheese icing
Recipe & Styling mari Loewen, Photography Ross Cornish
A beautiful and flavourful cupcake, everyone will love.
Ingredients
1⁄2 cup butter, softened
1 cup sugar
2 tablespoons lemon zest
1 tablespoon vanilla
3 eggs
1 1⁄2 cups all-purpose flour
1⁄4 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup buttermilk
Cream cheese icing
3⁄4 cup butter
8 ounces cream cheese
2 tablespoons lemon juice
3 tablespoons lemon zest
2 tablespoons vanilla
4 cups icing sugar
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Preparation
Preheat oven to 325°. 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. 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. Spoon mixture into muffin tins lined with cupcake papers 3⁄4 full. Bake for 15-20 minutes. Makes 12. Cool completely.
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.
