Ingredients: |
Ingredients: 1 cup butter, at room temperature
2 ½ cups sugar, divided
4 eggs
⅓ cup lemon zest lightly packed (about 6-8 large lemons)
3 cups flour
½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
¾ cup freshly squeezed lemon juice
¾ cup buttermilk
1 tsp. vanilla extract
FROSTING:
8 oz. cream cheese
¼ cup butter, softened
2 Tbsp. lemon zest
1 Tbsp. lemon juice
½ tsp. vanilla extract
5 cups powdered sugar
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Directions: |
Directions:Preheat oven to 350º and prepare two muffin pans with paper liners.
Cream butter and 2 cups sugar for about 5 minutes, until light and fluffy.
Add eggs, one at a time, and beat in between additions.
Add lemon zest and mix.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Separately combine ¼ cup lemon juice, buttermilk and vanilla.
Add the flour and buttermilk mixture alternately, beginning and ending with flour.
Spoon into the muffin pans, smooth tops, and bake for 18-20 minutes or until toothpick comes out clean.
While cupcakes are baking, in a small saucepan cook ½ sugar with ½ cup lemon juice over low heat until sugar dissolves.
When cupcakes are done cool for 5 minutes, then spoon lemon syrup over the cupcakes.
Let cupcakes cool completely and then frost.
FROSTING:
Beat cream cheese and butter until smooth--1-2 minutes.
Add lemon juice, lemon zest, vanilla, and sugar and beat until smooth.
Add powdered sugar as needed to desired consistently. |
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