LEMON CUPCAKES
Lemon desserts are for me what chocolate desserts are for chocoholics. These are mildly rather than aggressively lemony. I figure 7/8 cup flour by filling a 1 cup measure, then removing 2 tablespoons. 1 Tbs grated lemon zest is approximately one lemon's worth of peel. By the way, the frosting is also good on carrot cake.
Provided by echo echo
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Beat together the butter, cream cheese, lemon zest and sugar, then beat in eggs until smooth.
- Gradually add the flour, baking powder and salt to the cheese mixture and beat with your mixer on low speed until just combined.
- Divide the batter evenly between 12 cupcake cups that have been lined with paper cupcake liners.
- Bake at 325F about 25 minutes until firm to the touch.
- While cupcakes are baking, make frosting by beating the frosting ingredients together until smooth.
- Let cool 10 minutes in pan, then transfer to a wire rack.
- Frost when cooled.
Nutrition Facts : Calories 280.2, Fat 15.3, SaturatedFat 9.1, Cholesterol 72, Sodium 181.8, Carbohydrate 33.8, Fiber 0.3, Sugar 26.3, Protein 2.9
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