Lemon Cupcakes with Lemon Cream Cheese Frosting is a refreshing dessert that would be perfect for Spring or for anyone who loves lemons.
It’s springtime and it’s actually starting to feel like it. The weather has been getting warmer and it’s been beautiful outside. To celebrate the new season, I decided to make a dessert that would be great for springtime. Lemon Cupcakes with Lemon Cream Cheese Frosting is a refreshing and delicious Spring dessert.
Lemon Cupcakes with Lemon Cream Cheese Frosting
Author: Sugar, Spice and Family Life
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 14
Ingredients
Lemon Cupcakes
- 1½ cup flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- 2 Tbs. lemon juice (1/2 large lemon juiced)
- 1½ Tbs. lemon zest (1/2 large lemon zested)
- ½ cup milk
Lemon Cream Cheese Frosting
- 8 oz. package of cream cheese, softened
- ¼ cup butter, softened
- 2 Tbs. lemon juice (1/2 large lemon juiced)
- 1 Tbs. lemon zest (1/2 large lemon zested)
- 3 cups confectioners' sugar
Instructions
Lemon Cupcakes
- Preheat oven to 350 F. Line muffin pans with paper liners.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and white sugar until fluffy. Beat in eggs one at a time. Mix in the lemon juice and lemon zest. Mix in the flour mixture alternately with the milk, until combined. Fill each cupcake liner with batter until ¾ full.
- Bake for 22 minutes, or until done.
Lemon Cream Cheese Frosting
- In a bowl, beat together the cream cheese, butter, lemon juice and lemon zest until fluffy. Gradually beat in the confectioners' sugar.
- Spread frosting onto the cooled cupcakes.
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Thank you for visiting Sugar, Spice and Family Life!
These sound Heavenly!! I find lemon in baking so refreshing!!
Thanks for sharing!
Yum!!!
These would be great for Easter!
Love these cupcakes!
These look heavenly and I’ll bet they taste just as divine! I am a big fan of Lemon everything !
Congratulations!
Your recipe is featured on Full Plate Thursday this week and we have pinned it to our features board.