Lemon Cream Cheese Cupcakes

Pin It

Scent of lemon is charming to me. It brings the sense of freshness and delight, brightening up those around them. So I decided to make birthday cupcakes of something lemon for my sister-in-law to reflect her being optimistic and gaily.

Lemon Zest // Butter & Cream Cheese

I paired lemon cream cheese frosting with cream cheese cupcakes. The subtle tang and creaminess of cream cheese goes well with lemon scent as well as lemon zest. Cream cheese cupcakes also taste nice on their own. So I made it more than needed to have it without frosting later. Hehehehe :P

The birthday girl, with her beloved son, at her vanilla moment

= = = = = = = = {Recipe} = = = = = = = =

CREAM CHEESE CUPCAKES 

Originally from Cupcake Carousel Bakery

 Ingredients

• 3 cup           cake flour
• 2 teaspoon   sea salt
• 340 g.          unsalted butter
• 250 g.          cream cheese
• 3 cup           sugar
• 6 eggs
• 1 teaspoon   vanilla

Directions
1. Preheat the oven at 350 F / 180 C degree. Line cupcake pan with cupcake liners.
2. Sift together flour and sea salt. Set aside.
3. Beat together butter and cream cheese until well incorporated. Add sugar, then beat with medium speed until light and fluffy. Add eggs, one at a time. Beat until well mixed. Add vanilla.
4. Put the flour mixture into the cream cheese mixture. Mix until incorporate.
5. Place the batter into the cupcake tins, fill 3/4 of each cup. Bake for 20-30 minutes, or until a cocktail stick inserted into the centers comes out clean. The cupcakes should springy to the touch. Cool on wire rack.

LEMON CREAM CHEESE FROSTING

Originally from May Made

Ingredients

• 250 g.    cream cheese, room temperature
• 80 g.      butter, room temperature
• 1 cup     icing sugar
• 1 tablespoon   lemon juice
• 2 tablespoon   lemon zest
• 1/4 teaspoon   salt

Directions
Cut up cream cheese and butter into small pieces. Beat until smooth. Sift icing sugar into the mixture. Add lemon juice, lemon zest and salt into the mixture. Mix until incorporated.