Lemon Supreme Cupcakes Topped with Vanilla Cream Cheese Frosting & Crushed Roasted Nuts! (Scroll down for the recipe.)
Baking Time: 15-18 minutes Servings: 24-30
Ingredients:
Lemon Cupcakes
3 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest, freshly grated
1 cup milk
2 1/2 tablespoons fresh lemon juice
Vanilla Cream Cheese Frosting
8 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
1-16 ounce box confectioners sugar
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
pinch of salt
Directions:
Preheat oven to 375 degrees for light pans, 350 if using dark pans. Line 24-30 cupcake pan cups with paper liners.
Sift flour, baking powder, & salt together in a bowl then set aside. In another bowl (or stand mixer) beat butter and sugar until light and fluffy. Beat in eggs one at a time, beating until fully incorporated after each one. Mix in vanilla extract and lemon zest. Alternately add flour mixture and liquid ingredients (milk & lemon juice) to butter mixture, beating on low just until combined. Fill cupcake liners 3/4 full. Bake for 15-18 minutes, or until a toothpick/cake tester comes out clean. Cool in pan for 10 minutes before removing to racks to finish cooling. To make frosting, beat all ingredients with electric mixer until creamy. Frost filled cupcakes, then top it with crushed nuts or shredded coconuts (optional). Enjoy!
