Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup buttermilk. 2 tbsp lemon zest. 2 tbsp fresh lemon juice. 1 tsp vanilla extract. For Lemon Cream Cheese Frosting:. 8 oz cream cheese, softened. 1/2 cup unsalted butter, softened. 4 cups powdered sugar. 2 tbsp lemon juice. 1 tsp lemon zest. Yellow food coloring optional. Lemon slices and zest for garnish optional.
Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the buttermilk, lemon zest, lemon juice, and vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients and mix until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. For the frosting, beat together the softened cream cheese and butter until smooth and creamy. Add powdered sugar, lemon juice, and lemon zest, and beat until well combined. If desired, add a few drops of yellow food coloring for a lemony color. Once the cupcakes are completely cool, frost them with the lemon cream cheese frosting. Garnish with lemon slices and zest if you like. Serve and enjoy your delicious Lemon Cupcakes with Cream Cheese Frosting!
