Here’s a lemon-flavored cupcake that’s topped with a light and luscious lemon cream cheese frosting that’s soft, creamy, tangy and not too sweet. Since the cupcakes are made with unbleached all-purpose flour, they’re a little on the dense side compared to a cupcake made with bleached cake flour, but they’re nicely moist with wonderful lemon flavor. My cupcakes rose up as they baked, then fell. It didn’t affect the finished product, or at least I don’t think it did.
There’s nothing like the bright taste of lemon for an all-season cupcake.
|Lemon Cream Cupcakes |
Adapted from allrecipes.com
Rating: 8.5 out of 10
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1-3/4 cups unbleached all-purpose flour, whisked, measured then sifted
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. Diamond kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar (I used 1/2 cup sugar + 2 Tbsp. NuNaturals Stevia) 1 large egg + 1 large egg white
1 Tbsp. grated lemon zest, packed
3/4 tsp. pure vanilla extract (I used my homemade vanilla extract.) 2 Tbsp. freshly squeezed lemon juice
1 (5.3 oz.) container nonfat Greek yogurt + enough milk or cream to make 8 oz.
Heat oven to 350F. Line a muffin tin with 12 paper baking cups. Grease and flour a 6-oz. ramekin and line bottom with 2 wax paper circles. In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside.
On medium speed, cream butter and sugar together in bowl of stand mixer using paddle attachment. Beat in egg and white, one at a time, then add zest, vanilla and juice and beat till combined. On low speed add dry ingredients in three portions alternating with yogurt mixture in two portions, beginning and ending with dry ingredients. Fill muffin cups with about 1/4 cup batter; spoon remaining batter into ramekin. Bake 16-19 minutes, or till a toothpick inserted near center returns with just a few crumbs. Cool 10 minutes; transfer to wire racks to cool completely. Frost with Lemon Cream Cheese Frosting, or as desired. Yield: 12 standard cupcakes + 1 double cupcake from ramekin