Pink Lemon Cupcakes


Lemon Cupcakes with Lemon Cream Cheese Frosting

2 1/4 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup milk (I used 1%)
lemon zest from two lemons
1/4 cup lemon juice, from the two lemons you zested
4 large egg whites
1 1/2 cups sugar
8 Tbsps (1 stick) unsalted butter, at room temp
1 tsp vanilla extract
1/2 teaspoon lemon extract (or lemon oil if you have it)

2 – 8oz packages cream cheese, at room temp
8 Tbsps (1 stick) unsalted butter, at room temp
1 lb confectioners’ sugar (or to taste)
2 tsps vanilla extract
juice of one lemon


1. Center a rack in the oven to 350F. Prepare two cupcake tins by using liners or spray with non-stick cooking spray.
2. Whisk together the flour, baking powder and salt in a medium bowl.
3. Whisk together the milk, lemon juice and egg whites in a separate bowl.
4. Put the sugar and lemon zest in a mixer or another large bowl and thoroughly mash it up with a whisk until the sugar is moist and fragrant. Use the same whisk from steps 2 and 3. No need to dirty more stuff. Add the butter and, working with the paddle attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. It will clump up at first, but will soften and gain volume the more you beat it.
5. Add in the extracts and one third of the flour mixture and beat on medium speed just until combined. Beat in half of the wet mixture, then another third of the dry, the rest of the wet, and finally the remaining dry ingredients until incorporated. I like to stop the machine for each addition and stir the mixture in by hand for a few seconds first to avoid wearing half of it when I turn the machine back on.
6. Finally, give the batter a 30 second beating to ensure that there are no lumps left and scoop/pipe the batter into the cupcake tins, filling each well 2/3 full.
7. Bake for about 18 minutes, or until a toothpick inserted into the cupcakes comes out clean. Cool on wire rack.

1. Using a mixer, blend the butter and cream cheese together until light and fluffy.
2. Gradually add in the confectioners’ sugar until fully incorporated.
3. Mix in vanilla, lemon juice and any food coloring, if using, and beat until smooth.
4. Taste the frosting and add more confectioners’ sugar if you like your frosting thicker or sweeter.
5. Spread or pipe onto cooled cupcakes, and enjoy!


Note: They keep well in the fridge in a tightly sealed container and taste even better on the second day.

Posted from WordPress for Android


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: