Source: "Instant Gratification" by Lauren Chattman
1 1/2 sticks sweet butter, softened
1 1/2 c. sugar, divided
6 large eggs
1/4 c. fresh lemon juice, divided
2 1/4 c. cake flour
1 1/2 t. baking powder
1/2 t. salt
1 T. grated lemon zest, divided
3/4 c. cream cheese, softened
10X sugar, for dusting (optional)
Preheat the oven to 350 degrees. Spray the muffin tin with cooking spray (or use paper liners).
Combine the butter and 1 ¼ c. of the sugar in a large bowl and beat with mixer on medium-high speed until fluffy. Add the eggs and 3 T. of the lemon juice and beat until well combined, scraping down the bowl once or twice as necessary. Mix the flour, baking powder, salt and 2 t. of the lemon zest. Mix the dry ingredients into the butter mixture until just combined.
In a small bowl, mash together the cream cheese, the remaining ¼ c. sugar, the remaining 1 T. lemon juice, and the remaining 1 t. lemon zest until combined.
Spoon about 3 T. (a little less than that worked better for me) of the batter into each muffin cup. Place about 1 T. of the cream cheese mixture on top of each portion of batter and cover the cheese with some of the remaining batter (the batter should reach ¾ of the way to the top of each cup). Bake until golden, about 20 minutes. Let the cupcakes cook in the pan for 10 minutes before turning out onto a rack to cool completely. Use a strainer to sift the tops with 10X before serving, if desired.
Makes 12 cupcakes.
http://recipecircus.com/recipes/Kimberlyn/CAKESandPIES/Lemon_Cream_Cupcakes.html
1 1/2 sticks sweet butter, softened
1 1/2 c. sugar, divided
6 large eggs
1/4 c. fresh lemon juice, divided
2 1/4 c. cake flour
1 1/2 t. baking powder
1/2 t. salt
1 T. grated lemon zest, divided
3/4 c. cream cheese, softened
10X sugar, for dusting (optional)
Preheat the oven to 350 degrees. Spray the muffin tin with cooking spray (or use paper liners).
Combine the butter and 1 ¼ c. of the sugar in a large bowl and beat with mixer on medium-high speed until fluffy. Add the eggs and 3 T. of the lemon juice and beat until well combined, scraping down the bowl once or twice as necessary. Mix the flour, baking powder, salt and 2 t. of the lemon zest. Mix the dry ingredients into the butter mixture until just combined.
In a small bowl, mash together the cream cheese, the remaining ¼ c. sugar, the remaining 1 T. lemon juice, and the remaining 1 t. lemon zest until combined.
Spoon about 3 T. (a little less than that worked better for me) of the batter into each muffin cup. Place about 1 T. of the cream cheese mixture on top of each portion of batter and cover the cheese with some of the remaining batter (the batter should reach ¾ of the way to the top of each cup). Bake until golden, about 20 minutes. Let the cupcakes cook in the pan for 10 minutes before turning out onto a rack to cool completely. Use a strainer to sift the tops with 10X before serving, if desired.
Makes 12 cupcakes.
http://recipecircus.com/recipes/Kimberlyn/CAKESandPIES/Lemon_Cream_Cupcakes.html