Double Lemon Cupcakes Will Be Your New Favorite Treat
Lemon and cream cheese frosting? Yes, please.
By Ree Drummond
Jump to recipe
Yields:
12 serving(s)
Prep Time:
40 mins
Total Time:
1 hr
Don't worry if you can't find candied lemon peel—these cupcakes are great with or without!
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Ingredients
For the Cupcakes:
Cooking spray
- 1 1/2
sticks unsalted butter, softened
- 3
large eggs, at room temperature
- 1 3/4 cups
all-purpose flour
- 1/4 tsp.
baking powder
- 1/4 tsp.
baking soda
- 1/4 tsp.
salt
- 1 1/4 cups
granulated sugar
- 1/4 cup
whole milk
- 3 Tbsp.
grated lemon zest (from 2 to 3 lemons)
For the Frosting:
3 to 4 cups powdered sugar
- 8 oz.
cream cheese, softened
- 1
stick unsalted butter, softened
- 2 Tbsp.
fresh lemon juice
- 2 Tbsp.
grated lemon zest (from about 2 lemons)
Candied lemon peel, for topping (optional)
Directions
- Step 1For the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners, then coat the liners with cooking spray. Beat the butter and eggs in a medium bowl with a hand mixer on medium-high speed until combined, with small bits of butter remaining, about 3 minutes. In another medium bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, whisk the granulated sugar, milk and lemon zest.
- Step 2Add the butter mixture to the sugar mixture and beat with the mixer until combined. Mix in the flour mixture (switch to a wooden spoon if the batter is too thick for the mixer).
- Step 3Divide the batter among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 20 minutes. Let cool in the pan on a rack for 5 minutes, then remove the cupcakes to the rack and let cool completely.
- Step 4For the frosting: Beat 3 cups powdered sugar, the cream cheese, butter, lemon juice and lemon zest with a mixer until light and fluffy; add more powdered sugar as needed to thicken the consistency. Pipe or spread the frosting on the cupcakes. Top with candied lemon peel, if desired.
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