Today I tested lemon cupcakes – and found the most amazing frosting! I’m still working on and tinkering the cake part of the recipe, but I think the frosting is a keeper!
For the cupcakes, I adapted my “Glazed Lemon Snack Cake” recipe which can be found here…
I changed a few things and added cake flour, etc. so don’t just make the snack cake and pour into cupcake tins! 😉
The frosting is as follows…
Lemon Cream Cheese Frosting
1 stick of unsalted butter
8 oz. cream cheese
2 1/2 – 3 cups powdered sugar
4 tablespoons fresh lemon juice
Start off by bringing the butter and cream cheese to room temperature! This is a very important step. If you don’t bring the butter to room temperature, you might have bits of butter throughout the frosting, and the cream cheese will have “graininess” – you do not want this…
Once the ingredients are at room temperature, combine the unsalted butter and cream cheese. Blend together with hand mixer for about 4 minutes.
Slowly add the powdered sugar and blend together.
Add the fresh lemon juice.
Blend with hand mixer and beat for 5 minutes.
This makes enough frosting to generously frost 12 cupcakes.