Lemon Burst Cupcakes
Prep: 20 minutes plus cooling
Bake: 15 minutes • Serves: 12
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter (1-1/2 sticks), softened
3/4 cup granulated sugar
3 large eggs
1/4 cup fresh lemon juice
2 tablespoons whole milk
3/4 teaspoon vanilla extract
1/2 (8-ounce) package cream cheese, softened
1-1/2 cups powdered sugar
1 tablespoon lemon zest plus additional for garnish (optional)
1. Preheat oven to 350°. Line (12-cup) standard muffin pan with baking cups; spray cups with cooking spray.
2. In large bowl, whisk flour, baking powder, baking soda and salt. In separate large bowl, with mixer on medium-high speed, beat 1/2 cup butter and sugar 2 minutes or until light and fluffy; add eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Add 3 tablespoons lemon juice, milk and 1/2 teaspoon vanilla extract; beat 30 seconds or until incorporated. Add flour mixture; beat 2 minutes or until incorporated, scraping down bowl occasionally.
3. Divide batter into prepared cups; bake 15 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool cupcakes 10 minutes in pan on wire rack; transfer cupcakes to wire rack and cool completely.
4. In large bowl, with mixer on medium-high speed, beat cream cheese, powdered sugar, lemon zest, and remaining 1/4 cup butter, 1 tablespoon lemon juice and 1/4 teaspoon vanilla extract 2 minutes or until smooth. Makes about 1-1/4 cups.
5. Spread cupcakes with frosting; garnish with zest, if desired.
Approximate nutritional values per serving (1 cupcake):
303 Calories, 16g Fat, 10g Saturated Fat, 87mg Cholesterol, 123mg Sodium,
37g Carbohydrates, 0g Fiber, 25g Sugars, 24g Added Sugars, 4g Protein
