Lemon Cream Cheese Cupcakes

Cupcakes have taken the dessert world by storm, captivating taste buds and hearts alike with their charming individual servings and endless flavor possibilities. These delightful confections have transitioned from a simple childhood treat to a sophisticated dessert option that graces bakeries and celebrations everywhere. Among the myriad of flavors available, Zesty Lemon Cream Cheese Cupcakes stand out as a refreshing and delightful choice. With their perfectly balanced flavors, these cupcakes feature a moist, zesty lemon base topped with a luscious cream cheese frosting, making them a favorite for both lemon lovers and cupcake enthusiasts.

Indulge in the refreshing delight of Zesty Lemon Cream Cheese Cupcakes! These moist cupcakes combine a tangy lemon base with a rich cream cheese frosting, creating the perfect balance of flavors. Ideal for any occasion, from parties to casual snacks, they will surely impress your guests. With simple ingredients and step-by-step instructions, you can easily bake these scrumptious treats at home! #CupcakeRecipe #LemonDessert #BakingJoy #SweetTreats #HomeBaking #DessertGoals

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Ingredients Method

Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1 tbsp lemon zest

½ cup buttermilk

¼ cup freshly squeezed lemon juice

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

1 tsp vanilla extract

1-2 tbsp lemon juice (adjust to taste)

Lemon zest for garnish (optional)

Method

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add Eggs: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Incorporate Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and lemon juice. Start and end with the dry ingredients, mixing just until incorporated.

Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until well combined. Add the vanilla extract and lemon juice, adjusting to your preference for tanginess.

Frost the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake generously with the cream cheese frosting.

Garnish: Top with lemon zest for an extra burst of citrus flavor, if desired.

Prep Time: 20 mins | Total Time: 40 mins | Servings: 12 cupcakes