Lemon Cupcakes with Cream Cheese Frosting

Just to remind me that I am getting really, really old, one of my nephews had the nerve to go and graduate from high school last weekend. As if it’s not bad enough that I continue to grow gray hairs with the proficiency of someone three times my age, my nephew had to go and turn into an adult overnight! Please excuse me while I polish my bifocals.

Lemon Cupcakes with Cream Cheese Frosting

For me, family celebrations = cooking and/or baking. For my nephew’s graduation, I made oatmeal heath bar cookies (his favorite), devil’s food chocolate cupcakes with salted caramel buttercream (by request), and lemon cupcakes, just to switch things up a bit. These cupcakes might be my new favorite! I love the brightness of the lemon in desserts… it adds a freshness that cuts through the sweetness of all the sugar.

Lemon Cupcakes with Cream Cheese Frosting
makes 24

2 sticks butter, at room temp
2 cups granulated sugar
4 large eggs
1 tsp vanilla
zest of 8 lemons
1 c milk (2% or whole is best)
1/2 c freshly squeezed lemon juice
3 cups all-purpose flour
2 t baking powder
1 t kosher salt

For the frosting:
3 eight ounce blocks of cream cheese, at room temp
12 T salted butter, at room temp (but not warm)
2-4 cups powdered sugar

Lemon Cupcakes with Cream Cheese Frosting

1.) Preheat your oven to 350°. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until they’re very light and fluffy, about 3 minutes. (Of course, you can use a hand mixer for this!)

2.) Add each egg one at a time, mixing until well-combined after each addition. Add the vanilla and lemon zest, and mix well.

3.) Combine the milk and lemon juice in a measuring cup, and whisk the flour, baking powder, and salt together in a small bowl.

4.) Add 1/3 of the flour mixture to the bowl, and mix until just combined. Then add half the liquid, another 1/3 of the flour, the rest of the liquid, and the rest of the flour – mixing until just combined after each addition.

5.) Line your muffin tins with cupcake liners. Fill the cups about 2/3 full (I like to use a 4T cookie scoop for ease and consistency). Bake for 15-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes should NOT brown at all.

6.) While the cupcakes bake, make your frosting. Combine the cream cheese, butter, and two cups of the powdered sugar in the stand mixer, and beat until the frosting is very smooth, 2-3 minutes. Taste the frosting, and add more powdered sugar if needed. I prefer my cream cheese frosting to be more tangy than sweet, but adjust to your taste.

7.) Once the cupcakes have completely cooled (at least one hour), pipe the frosting on however you like! (If you are not going to decoratively pipe the frosting, you can cut the frosting recipe in half.)

Lemon Cupcakes with Cream Cheese Frosting

You can make the cupcakes a day ahead (place them on a platter, and cover it with tinfoil), but the frosting should be made the day you plan to serve them.

Like I said, these are definitely a new favorite. The cake is light and moist, the frosting is rich and tangy, and they deliver a serious punch of lemon! If you wanted to get super fancy, you could pipe some lemon curd into the center of the cakes… But these are pretty perfect as they are, if you ask me.

BRB, gotta go yank some more grey hairs,
Tina

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