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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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. Ingredients:
1/2 cup butter, at room temp |
1 (3 ounce) package cream cheese |
1 tablespoon grated lemon zest |
2/3 cup sugar |
2 eggs |
7/8 cup flour |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
2 tablespoons butter |
1 (3 ounce) package cream cheese |
1 1/2 cups confectioners' sugar |
1 teaspoon grated lemon zest |
Directions:
1. Beat together the butter, cream cheese, lemon zest and sugar, then beat in eggs until smooth.
2. Gradually add the flour, baking powder and salt to the cheese mixture and beat with your mixer on low speed until just combined.
3. Divide the batter evenly between 12 cupcake cups that have been lined with paper cupcake liners.
4. Bake at 325F about 25 minutes until firm to the touch.
5. While cupcakes are baking, make frosting by beating the frosting ingredients together until smooth.
6. Let cool 10 minutes in pan, then transfer to a wire rack.
7. Frost when cooled.
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