Lemon Cupcakes with Cream Cheese Frosting

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These cupcakes are light and perfect for summer. The cream cheese frosting compliments the cake perfectly. If you like lemon, these cupcakes are definitely for you! The lemon flavor isn’t super overpowering, but you can definitely taste it. Enough said, here’s the recipe:

For the cupcakes (makes 30):

  • 3 cups flour
  • 1/2 tsp. salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 2 Tbsp. lemon zest
  • 1 cup milk
  • 2 1/2 Tbsp. lemon juice

Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners. Mix the self-rising flour and salt together in a bowl. In another bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time. Add the vanilla extract and lemon zest. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with the milk and lemon juice. Beat until just combined; do not over mix. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. 

For the cream cheese frosting:

  • 2 (8 oz.) pkg. cream cheese, softened
  • 1/2 cup (1 stick) butter
  • 3-5 cups powdered sugar
  • 1 tsp. vanilla

Beat all ingredients together  until  well-combined. Frost cupcakes. Enjoy 🙂

 

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