Easter Cupcakes

For some reason, and it’s not just me, spring makes me feel like lemon.
Lemon in my pasta, lemon in my water and….

Lemon in my cake.


Easter morning was gloomy and grey, looks like California Easter šŸ™‚

I made Lemon Cupcakes with Limoncello Cream Cheese Frosting fromĀ The Comfort of CookingĀ but made a TON of adjustments (and a TON of lemon).

The assistant baker wasn’t really into making lemon curd before 11am and the assistant bakers ma is gluten free so we used Bob’s Red Mill Gluten Free Flour instead. Oh and what college student do you know have limoncello on hand?

Ingredients:

For the cupcakes:Ā 1Ā½ cups Gluten- Free Flour1 teaspoon baking powderĀ Ā½ teaspoon saltĀ 2 ounces (Ā½ stick) unsalted butter, at room temperatureĀ 2 ounces cream cheese, at room temperatureĀ 1 cup granulated sugarĀ 3 large eggsĀ 1/4 tsp lemon extractĀ½ cup buttermilkĀ Ā¼ cup lemon juiceĀ Zest of one lemonĀ Ā For the lemon cream cheese frosting:Ā 2 ounces (Ā½ stick) unsalted butter, at room temperatureĀ 4 ounces cream cheese, at room temperatureĀ 1/2 cup lemon juice2 cups powdered sugar, sifted

Directions:

Preheat oven to 350 degrees FIn a medium bowl combine your flour, baking powder and salt.In your big bowl cream butter, cream cheese, and sugar for 2-3 minutes with you hand mixerAdd eggs one at a time, incorporating well betweenAdd lemon extract (lemon extract kind of scares me for unknown reason but it made sense to replace the limoncello)Mix in flour and buttermilk, alternatively, start and end with flourAdd lemon juice and zestSpoon into muffin pans (the gluten free flour rises less because I didn’t have xantham gum)Bake for about 20 mins until they bounce back when you push the middle

Frosting:

Beat butter and cream cheese 2-3 minutes

Add lemon juice, mixSift in powdered sugar. FROST!

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