Lemony Vanilla Cupcakes with Cream Cheese Buttercream Frosting
 
Prep time
Cook time
Total time
 
A+, gold star, perfect little cupcakes from a self-avowed cake hater. These flavorful, moist beauties are exactly what you were looking for.
Alison:
Recipe type: Cupcakes, Dessert
Serves: 12 cupcakes
Grocery List
  • ½ c. butter
  • ⅔ c. sugar
  • 3 eggs
  • 1 tsp. vanilla
  • the zest of 1 lemon
  • 1½ c. cake flour (or all-purpose)
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • ¼ c. milk
  • Cream Cheese Buttercream Frosting:
  • 8 oz. cream cheese
  • 8 oz. butter
  • 3¾--4 c powdered sugar (1 lb.)
  • 1 tsp. buttery sweet dough bakery emulsion (or sub in vanilla)
Here's how...
  1. Preheat oven to 350 degrees.
  2. Line 12 muffin tins with cupcake liners.
  3. In a mixing bowl, cream butter and sugar and beat for 2-3 minutes or until fluffy.
  4. One at a time add in the eggs, scraping the bowl as you go.
  5. Add vanilla and mix.
  6. Wash and zest a lemon and add that to the bowl and mix.
  7. In a separate bowl, whisk together the flour, baking powder,, and salt.
  8. Measure out ¼ c. milk and add it to the first mixture alternately with the dry ingredients, stopping to scrape the bowl as you go.
  9. Use a scooper to evenly distribute the batter into 12 cupcake liners.
  10. Bake for 18 minutes, turning the pan 180 degrees halfway through.
  11. Check for doneness with a toothpick.
  12. After five minutes, remove from the pan and let them cool on a wire rack.
  13. To make the frosting, beat the cream cheese, butter (room temp), powdered sugar, and the buttery sweet dough emulsion or vanilla until smooth and fluffy. Add more powdered sugar as needed to achieve desired texture.
  14. Pipe the frosting onto fully cooled cupcakes.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/lemony-vanilla-cupcakes-with-cream-cheese-buttercream-frosting/