Well anyways, on to the actual post. Last week after an amazing dinner which included my favorite food group (Mexican) we were craving something sweet. Now I know after eating mexican you're not thinking "oh i think i'll make some Lemon Cupcakes," but we did. Let me tell you, they were out of this world delicious.
Cupcake
1-1/4 c cake flour
1 tsp baking powder
1/8 tsp salt
1/2 c unsalted butter, at room temperature
1 c sugar
2 large eggs
1 tbsp lemon juice
2 tsp grated lemon zest
1 tsp vanilla extract
1/2 c whole milk
Preheat oven to 350F. Line 12 muffin tin cups with paper cupcake liners. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a large mixing bowl, beat the butter and sugar on medium speed until smoothly blended, about 2 minutes. Stop and scrape the sides of the bowl as needed during mixing. Add the eggs one at a time, mixing until each is blended into the batter and it looks creamy, about 1 minute. Add lemon juice, lemon zest, and vanilla extract and beat for 2 minutes. On low speed, alternate the flour mixture and milk beginning and ending with flour mixture. Mix just until the flour is incorporated and the batter looks smooth. Fill wach paper liner with 1/4 cup of batter. Bake just until tops feel firm and a toothpick inserted int the center comes out clean, about 23 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto the wire rack and let cool completely.
Frosting
1/2 c unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 tsp finely grated lemon zest
1 tsp vanilla extract
2 c powdered sugar
In a mixing bowl, beat the butter, cream cheese, grated lemon peel, and vanilla on low speed, until smooth and thoroughly blended, about 1 minute. Stop and scrape the sides of the bowl as needed during mixing. Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further.
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