Lemon Cupcakes with Lemon Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
3/4 cup cake flour (not self-rising) |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
2 1/2 teaspoons freshly grated lemon zest |
1/2 stick (1/4 cup) unsalted butter, softened |
1/2 cup plus 1 tablespoon sugar |
1 tablespoon plus 2 teaspoons fresh lemon juice |
2 large eggs |
1/4 cup plus 1 tablespoon cream cheese (about 2 ounces), softened |
Directions:
1. Preheat oven to 350° F. and line four 1/2-cup muffin tins with paper liners.
2. Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.
3. In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth.
4. Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. Makes 4 cupcakes, serving 2 with leftovers.
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