Below you’ll find a recipe (from my long time baking friend Molly and I) for perfectly moist and zesty lemon cupcakes with lemon cream cheese frosting.
- 1 large egg
- 2/3 cup buttermilk
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Lemon Cream Cheese Frosting
- 1/4 cup room temperature cream cheese
- 2 tablespoons lemon juice
- 1 1/4 cups confectioners’ sugar
Begin by pre heating your oven to 350 degrees f. Line your cupcake pan with paper liners.
In a large mixing bowl whisk together egg, buttermilk, vegetable oil, lemon juice, lemon zest, greek yogurt, vanilla, and granulated sugar.
In a separate small bowl combine the flour, baking soda, and salt. Slowly whisk the flour mixture into the large mixing bowl with your wet ingredients. Once it is well combined, pour the mixture to fill your cupcake liners 3/4 of the way full. Bake for 18 minutes (be careful not to over bake, they will becom tough and dry). While your cupcakes are in the oven make your frosting!
With an electric mixer, whip cream cheese and lemon juice. Slowly add confectioners sugar until combined. Frost your cupcakes when they have cooled so the icing doesnt heat up and just slide off the cupcake. You can garnish with a little lemon zest, and or a slice of lemon. YUM!
Xx Lindsey Carter