Lemon Cream Cupcakes

Think I might have a little bit of a lemon obsession going on lately? Yeah, maybe.

Here’s the deal, though: Make these cupcakes this summer. SO. GOOD.

They are made with a white cake mix base (which you know I love) and they have a lemon glaze on them. I considered leaving the glaze off, but I’m so glad I didn’t! It soaks into the cakes and makes them more moist (I hate that there is just no other word to describe cake. REALLY?! As many people as there are that hate that word, you’d think someone would come up with something better) and more lemon-y. Don’t leave it off. It’s so easy to make and worth it.

The frosting on top is the “cream” part of the “lemon cream cupcakes.” It’s just a regular-old cream cheese frosting, but it’s a nice compliment to all the lemon-y goodness happening in the cupcakes. Such a good mix. Well played, Your Cup of Cake. Well played.

Lemon Cream Cupcakes
makes 24 cupcakes
recipe from Your Cup of Cake

Cupcake Ingredients:
1 box white cake mix
4 egg whites
1/4 cup oil
3/4 cup buttermilk
1/4 cup lemon juice, freshley squeezed (this will be about 3 lemons)
3/4 cup sour cream
1 teaspoon vanilla
zest of 3 lemons

Glaze Ingredients:
3 tablespoons lemon juice, freshly squeezed
1 teaspoon lemon zest
about 1 1/2 cups powdered sugar

Frosting Ingredients:
1/2 cup butter, softened
8 ounces cream cheese, softened
2 teaspoons vanilla
3-4 cups powdered sugar

Directions:
To make the cupcakes: Preheat the oven to 325 degrees and line cupcake tins with liners. Set aside.
Sift cake mix into a small bowl to remove any lumps.
In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream, vanilla, and lemon zest. Add the cake mix and stir well with a spoon.
Fill the liners 3/4 full and bake for 15-20 minutes or until the tops feel springy and a toothpick inserted into the middle comes out clean. Let cool in tins for a few minutes, then remove to wire racks to cool completely.

To make the glaze: In a small bowl, combine all the ingredients using a whisk. Add powdered sugar until your glaze resembles the consistency of thick tomato soup. (You don’t want it to be too thick. I found that about a cup and a half was probably about right. I actually added 2 cups and had to end up adding water to it because it was too thick. I’m guessing 1 1/2 to 1 3/4 would be good. Just add a little at a time until the consistency is reached.)

Use a toothpick to poke holes into each cupcake, so the glaze can sink into the cake. You can do this step while the cupcakes are still slightly warm. Next, spoon glaze over the cupcakes (as much as you want. I did just enough to where it didn’t spill over the edges too much) and allow the glaze to set.

To make the frosting: Beat the butter and cream cheese together on medium speed for 2 minutes. Scrape the sides of the bowl. Beat in the vanilla and add the powdered sugar a cup at a time until the desired consistency is reached (I used all 4 cups). If frosting becomes too thick, add 1 tablespoon of milk. Pipe frosting onto cooled cupcakes.

 

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