Skip to main content

Lemon Cream Cupcakes

     Here is another wonderful cupcake recipe.  Someone asked me why do I make so many different types of cupcakes.  I love to take cupcakes to different parties or school functions so I always need a great new recipe.  Plus I think cupcakes are easier to serve and so much fun to decorate.
     These cupcakes took no time at all and they looked amazing.  I love the fresh lemon taste of these cupcakes as we start the summer season.  I hope you enjoy these lemony treats!





Lemon Cream Cupcakes
from  http://www.yourcupofcake.com

Ingredients
Lemon Cake:
1 box White Cake Mix
4 egg whites
1/4 cup oil
3/4 cup buttermilk
1/4 cup lemon juice, freshly squeezed
3/4 cup sour cream
1 teaspoon vanilla extract
zest of 3 lemons

Lemon Glaze:
3 Tablespoons lemon juice, freshly squeezed
1 teaspoons lemon zest
1-2 cups powdered sugar

Cream Cheese Frosting:
1/2 cup butter, softened
8 oz cream cheese, softened
2 teaspoons vanilla extract
3-4 cup powdered sugar

Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl to remove any lumps.
3. In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream, vanilla and lemon zest together.
4. Combine cake mix and wet ingredients and stir well.
5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.
6. Lemon Glaze: In a bowl, combine all ingredients using a whisk. Add powdered sugar until your glaze reaches the consistency of tomato soup. (I can't think of anything else that has that consistency...)
7. Use a toothpick to punch small holes into the top of each cupcake so the glaze can sink into the cake.
8. Spoon glaze over the nearly cooled cupcakes, and allow time for the glaze to set.
9. Cream Cheese Frosting: Beat butter and cream cheese for 2 minutes. Scrape down bowl and continue to beat in vanilla extract and powdered sugar. Slowly add powdered sugar until you reach your desired consistency. If frosting becomes too thick, add 1 tablespoon of milk.
10. Pipe frosting into cooled cupcakes and top with lemon slices or sprinkles.
Copyright © YourCupofCake
Labels:

Comments

Post a Comment

Popular posts from this blog

Asian Chicken Lettuce Wraps

I am always looking for fast, easy and nutritious meals for my busy weeknight meals.  These wraps have become one of our family favorites.  We serve these with a side of wontons or potstickers to complete the meal. The filling can be made ahead of time and reheated if your day is extra busy. Bibb lettuce is our favorite, but feel free to use iceberg or even romaine for this dish. I hope you enjoy these as much as we do!
Post a Comment
Get the recipe »

Glazed Lemon Loaf Cake

Ever since getting a slice of Lemon Cake from Starbucks a few years back I have been on a quest to find a good copycat recipe.  I've tried several and they were all fine, but this cake is officially the winner.  My search is over! I seriously could not imagine a more perfect lemon cake.   Lemon flavor shines throughout the cake, but the real punch of flavor comes from the delectable glaze. The cake itself is so moist yet fluffy and tender at the same time.  It's like a ray of sunshine on a cold winter's day! 
Post a Comment
Get the recipe »

Pumpkin Spice Donuts

I love this time of year when the temperature drops and it's perfectly acceptable to make and eat all kinds of pumpkin things! I've been meaning to try my hand at cake donuts for sometime now and these pumpkin ones were calling my name.  Unlike yeast donuts that require a few rises and fry up nice and fluffy, these cake donuts come together pretty quickly (with a small chilling period) and are more dense and moist in texture. The outside gets all craggy and crispy which is perfect for collecting all the sugary glaze.  Such a delicious combo of textures and perfectly flavored with pumpkin and spices.  We loved these!! Note: I tried making a few of these in the air fryer as an experiment and was amazed at the difference in texture.  Not in a good way.  The air fryer ones were much tougher and not craggy and crispy.  So stick with frying these in oil and you won't be disappointed.  
Post a Comment
Get the recipe »