formats
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Lemon Cupcakes with Lemon Cream Cheese Frosting

Lemon Cupcakes with Lemon Cream Cheese Frosting

 

Ingredients:

  • Cupcakes
    1 large egg
    1 cup granulated sugar
    2/3 cup buttermilk (or Powdered Buttermilk, use 2 1/2 tablespoons + 2/3 cup water)
    1/2 cup canola or vegetable oil
    1/4 cup lemon juice (freshly squeezed if possible)
    2 tablespoons lemon zest (or more to taste if you’re really into lemon)
    2 rounded tablespoons Greek yogurt or sour cream
    1 teaspoon vanilla extract
    1 3/4 cups + 2 tablespoons all-purpose flour (2 cups minus 2 tablespoons)
    3/4 teaspoon baking soda
    pinch salt, optional and to taste
  • Lemon Cream Cheese Frosting
    1/4 cup cream cheese, softened (I used Trader Joe’s soft spreadable light; don’t use light cream cheese if you want thick frosting that you can pipe)
    2 tablespoons lemon juice (freshly squeezed if possible)
    about 1 1/4 cups confectioners’ sugar, or as necessary for desired consistency
    1 to 2 tablespoons lemon zest, optional for garnishing

See full instructions on: www.averiecooks.com