Thursday, July 3, 2014

Lemon Cream Cupcakes

Talk about a light and refreshing summery cupcake!! The vanilla cupcakes is spongy and the frosting is some of the best frosting I have ever made! It is so refreshing and I could seriously just eat it with a spoon. One {or two ;)} of these cupcakes goes perfectly with a warm summer day and a tall glass of pink lemonade, but don't just take my word for it; give it a try yourself!

Lemon Cream Cupcakes

Yields about 18


1 1/4 cups all-purpose flour

2 1/2 tbsp cornstarch

1 1/4 tsp baking powder

1/2 tsp baking soda

2 eggs

3/4 cup sugar

1 1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 cup vegetable oil

1/2 cup almond milk


1/2 cup unsalted butter, softened

4 ounces cream cheese

1 tbsp lemon juice

1 teaspoon vanilla

3 cups confectioner's sugar

zest from one medium lemon {about 1 1/2 - 2 tbsp}

In a medium bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Set aside

Whisk the eggs in a large bowl, and then slowly add the sugar a little at a time while still whisking.

Add the vanilla extract, almond extract, and the oil, and whisk until completely combined. 

Alternately whisk in half of the flour and half of the almond milk until they are both completely combined.

Fill baking cups about half way, and bake on 350 for 15/20 minutes, or until toothpick comes out clean and cupcakes are golden yellow.

For the frosting, beat the butter, cream cheese, lemon juice, and vanilla with an electric mixer until smooth {about 5 minutes}. Be sure to have softened the butter slightly before hand so there aren't clumps of butter in your yummy frosting.

Gradually beat in the confectioner's sugar, about a half a cup at a time. I suggest sifting it in so there aren't lumps in it, because like I said before, no one likes lumpy frosting.

Once everything else in the frosting has been evenly combined, beat in the lemon zest, and continue beating for 3 to 5 minutes after everything is combined to get the frosting smooth and fluffy.

Pipe frosting with an open star tip onto the cooled cupcakes.

Top the frosted cupcakes with fresh blueberries. Add any remaining lemon zest on top of them for a little extra zing.

And there you are! How perfect and yummy to these look?! Enjoy the recipe, just beware that if you bring them to a function, you will be asked to make them again :)

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