Description
Indulge in the delightful experience of homemade Lemon Cupcakes with Lemon Cream Cheese Frosting. This simple recipe yields a small batch of four cupcakes that are perfect for any occasion, from casual afternoon teas to festive gatherings. Bursting with fresh lemon zest, these light and fluffy cupcakes boast a creamy frosting that adds a tangy sweetness, ensuring every bite is a refreshing treat. With easy-to-follow steps and minimal ingredients, even novice bakers can create these zesty delights in no time. Garnish them with lemon zest or pair them with fresh berries for an extra special touch. Enjoy this quick and flavorful dessert that will impress family and friends alike!
Ingredients
Scale
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons sugar
- 1 egg white
- 1/4 teaspoon almond extract
- 2 tablespoons sour cream
- 6 tablespoons unbleached flour
- 1/2 teaspoon baking soda
- pinch of salt
- zest of one lemon
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 6 tablespoons powdered sugar
- juice of 1/2 a lemon
Instructions
- Preheat your oven to 400°F (200°C) and place four cupcake liners in a muffin pan.
- In a mixing bowl, cream together softened butter and sugar until fluffy (about 1-2 minutes).
- Add egg white, almond extract, sour cream, and lemon zest; mix until combined.
- Gently fold in flour, baking soda, and salt just until combined; do not overmix.
- Divide the batter among the cupcake liners and bake for 15-17 minutes or until a toothpick comes out clean. Let cool completely.
- For the frosting, blend softened cream cheese, butter, powdered sugar, and lemon juice until creamy.
- Frost cooled cupcakes as desired.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (45g)
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg