Photo: Alexander Maasch
Lemon Cupcakes with Lemon–Cream Cheese Frosting Recipe
17 ingredients
1 hr 45 min
24 cupcakes
openrecipes
This recipe mixes lemon zest into lightly textured cupcakes that are then topped with a tangy lemon–cream cheese frosting.
Estimated Nutrition (whole recipe, rough)
956
Calories
30g
Protein
36g
Fat
126g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 paper cupcake liners
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 1/2 cups granulated sugar
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 4 large eggs , separated and at room temperature
- 1 tablespoon finely grated lemon zest (from about 3 medium lemons)
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 (8-ounce) packages cream cheese (1 pound), at room temperature
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 1 1/2 cups powdered sugar , sifted
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons gingersnap cookie crumbs (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes