Lemon Cupcakes w/ Lemon Cream
Source of Recipe
James
List of Ingredients
3/4 cup cake flour (not self-rising)
1/2 tsp. baking powder
1/8 tsp. salt
2 1/2 tsp. freshly grated lemon zest
1/2 stick unsalted butter -- (1/4 cup) softened
1/2 cup plus 1 T. sugar
1 T. plus 2 tsp. fresh lemon juice
2 large eggs
1/4 cup plus 1 T. cream cheese -- softened Recipe
Preheat oven to 350° F. and line four 1/2-cup muffin tins with paper liners. Into a bowl sift together flour, baking powder, and salt and whisk in 2 tsp. zest.
In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tbsp. plus 1 tsp. 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.
In a small bowl with a fork stir together cream cheese and remaining 1/2 tsp. zest, 1 tbsp. sugar, and 1 tsp. juice until lemon cream is smooth.
Spoon 3 level tbsp. batter and about 1 tbsp. 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.
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