Pucker Up Lemon Cupcakes
Topped with a sweet & citrusy cream cheese lemon icing, these cupcakes are basically the springtime of desserts. Perfect whether you’re celebrating Easter or just want brighten up your day!
Ingredients
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp grated lemon peel, about 1 lemon
- 2 tsp vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1 tsp baking powder
- 1⁄4 tsp salt
- 3⁄4 cup milk, your choice
- 1⁄2 - 1 recipe prepared Luscious Lemon Curd Icing
- 3 eggs
- 1 pkg Luscious Lemon Curd Mix
- 1⁄2 cup water
- 1 tbsp butter, optional
- 1⁄2 block (8oz/226 g) cream cheese, softened
- 2 tbsp butter, softened
- 2 cups icing sugar
- 2 - 3 tbsp prepared Luscious Lemon Curd
Preparation
- Preheat oven to 350° F. Place two Muffin Makers on two 1⁄4 Sheet Pans. Generously oil both Muffin Makers.
- In a large bowl, using an electric mixer on low-medium speed, cream butter and sugar. Add eggs, one at a time, until smooth. Beat in lemon peel and vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the flour mixture to the egg mixture. Batter will be very thick.
- Add milk; beat on low speed to avoid splashing.
- Spoon into moulds. Bake 25–30 min or until a toothpick inserted in the centre comes out clean. Cool in pan 10–15 min. Invert on a Cooling Rack and gently squeeze each muffin cup to release.
- Once cupcakes are completely cool, top with icing.
Epicure Products Used
Nutritional Information
Per serving(1 cupcake with 1 tbsp icing): Calories 270, Fat 11 g (Saturated 7 g, 0.3 0 g), Cholesterol 30 mg, Sodium 105 mg, Carbohydrate 41 g (Fiber 0 g, Sugars 27 g), Protein 3 g.
Tips
Gluten-free? Swap flour with all-purpose gluten free flour. Best eaten the same day or freeze, if making ahead of time.