Lemon Cupcakes with Cream Cheese Frosting

Lemon Cupcakes with Cream Cheese Frosting | RevamperateLemon Cupcakes with Cream Cheese Frosting | RevamperateToday’s recipe was made at the request of my lovely coworker Lisa for her birthday last month. After bringing a batch of lemon cream cheese cookies to work (don’t worry, that recipe is coming soon too!), she requested a batch of lemon cupcakes with cream cheese frosting. Well, when people ask, I accommodate! Best of all, experimenting with this cupcake recipe was so worth it because I swear these are THE BEST lemon cupcakes. The combination of lemon extract, lemon juice and lemon zest made for a perfectly tart cupcake that’s not too overpowering. 

Cream cheese frosting is, as I’m sure you’ll agree, the mightiest of frosting and I could eat an entire batch by itself, but it’s even better on top of these cupcakes. Sprinkled with a little lemon zest or a tiny slice of lemon, it’s pretty darn amazing. I also kept the cream cheese frosting on the fluffy, less sweet side so that it wouldn’t overpower the tartness of the cupcake. I think these cupcakes will have to be one of my go-to recipes in the future! 

Plus, how cute are those cupcake liners?! I’ve had them in the cupboard for a long time and I’m so glad I finally got to use them.

Lemon Cupcakes with Cream Cheese Frosting | RevamperateLemon Cupcakes with Cream Cheese Frosting | Revamperate For the lemon cupcakes (12 cupcakes): 

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature 
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/2 tsp pure lemon extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk 
  • 5-6 tbsp lemon juice (approx. 2 lemons)
  • 2 tbsp lemon zest (approx. 2 lemons + more for topping)

Preheat the oven to 350 degrees. Line a cupcake pan with liners. 

In one bowl, whisk together the flour, baking powder and salt and set aside. 

In the bowl of your mixer fitted with a paddle attachment, beat the butter and sugar until smooth. Add the eggs and egg white and mix well. Mix in the vanilla and lemon extracts. Slowly mix in the dry ingredients until barely combined. Then add the lemon juice, lemon zest and buttermilk until barely mixed. 

Distribute the batter between the lined cupcake cavities. Bake for 20-22 minutes until an inserted toothpick comes out clean. 

Let cool completely while you prepare the frosting. 

For the cream cheese frosting:

  • 1/2 cup butter, room temperature 
  • 1 8oz. packages of cream cheese, room temperature 
  • 5-6 cups powdered sugar 
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream 

Beat the butter and cream cheese for about 2 minutes until smooth and fluffy. Using room temperature butter and cream cheese will help reduce the lumps in the frosting. Mix in the powdered sugar one cup at a time, scraping the bowl in between. Then add the vanilla and heavy cream and mix until completely smooth. 

Pipe the frosting onto cooled cupcakes and top with extra lemon zest or a small slice of lemon! Then enjoy!

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