Lemons are one of those things that I can’t get enough of. For an Easter treat this year, I made these lemon cupcakes topped with a cream cheese frosting. The cream cheese frosting even has a little hint of lemon in it. These cupcakes are light, fluffy and taste great. Here’s the recipe:
- Lemon Cake
- 100g all-purpose flour
- 1/4 tsp baking soda
- 60g unsalted butter, softened
- 140g granulated sugar
- 2 eggs
- 1-1/2 tsp lemon juice
- 1-1/2 tsp lemon zest
- 1 tsp vanilla
- 1/4 cup sour cream
- 1 batch of Cream Cheese Frosting.
Preheat oven to 350°. Sift together the flour and baking soda. Set aside. Beat the butter and granulated sugar in an electric mixer on low-medium speed until well combined. Add the eggs and beat until just mixed. Add the flour mixture and beat until just mixed. Mix in the lemon juice, lemon zest, vanilla and sour cream.
Line a muffin pan with liners and using a #20 disher, scoop the batter into the liners. Bake for 15-18 minutes. Remove cupcakes from pan and let cool completely on a wire rack before piping the frosting.