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Vanilla Cupcakes with Lemon Cream Cheese Frosting

Published on May 21st, 2010 by Alix

Vanilla Cupcakes with Lemon Cream Cheese Frosting Cook Time: 35-45 mins

Ingredients:

Cake:

  • 12 Tbsp Butter
  • 1 3/4 Cups Sugar
  • 3/4 tsp Salt
  • 2 1/2 tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 4 Eggs, Plus 2 Yolks
  • 2 3/4 Cups All Purpose Flour
  • 1 1/2 Cups Milk or Yogurt

Frosting:

  • 6 Tbsp Butter, Room Temperature
  • 8 oz Cream Cheese, Softened
  • 1 tsp Vanilla Extract
  • 3 1/2 Cups Confectionary Sugar
  • Zest of 2 Lemons

Directions:

Cake:

  1. Preheat Oven to 350.
  2. Cream butter, sugar, salt, baking powder, and vanilla extract until fluffy.
  3. Add the eggs to the mixture one at a time.
  4. Continue blending while slowly adding the flour, and the milk. Make sure to incorporate all of the ingredients on the side of the bowl.
  5. Pour into greased muffin tin or cupcake liners,filling each approximately 2/3rds of the way.
  6. Bake for 18-24 minutes or until an inserted toothpick comes out clean.
  7. Remove from pan and allow to cool before frosting.

Note: If you’re tight on time boxed, vanilla cake mix works just as well and typically requires water, vegetable oil, and eggs- to box specifications.

Frosting:

  1. Cream together butter, cream cheese, and vanilla extract until smooth and fluffy.
  2. Gradually add sugar, incorporating it thoroughly.
  3. Stir in lemon zest and pipe onto cupcakes. Note: A plastic sandwich bag with the corner snipped off works well for a makeshift frosting pipe.
  4. If lemon isn’t your thing, you can substitute any citrus, or try raspberry. If using raspberry, replace vanilla extract with raspberry extract and incorporate two tablespoons of fresh, finely chopped raspberries instead of lemon zest.

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