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Lemon Cupcake with Cream Cheese Frosting

Lemon Cupcake with Cream Cheese Frosting makes a good breakfast or snack. It tastes fresh and I think that it pairs well with hot tea.

Difficulty Medium
Time 23 min
Servings 8
Ingredients 10
Steps 9
Lemon Cupcake with Cream Cheese Frosting
Cuisine not specified Updated 9/27/2013

Ingredients

Measured from the catalog payload.

  • zest and juice from 1 lemon
  • 1 1/2 cups ap flour
  • 1 1/2 teaspoons baking powder
  • 2 pieces egg
  • 1 stick butter softened
  • 1 1/4 teaspoons vanilla extract
  • 1 cup white sugar
  • 1/2 cup evaporated milk
  • 3/4 cup graham cracker crumb
  • cream cheese frosting

Instructions

9 cooking steps

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a hand mixer or a stand mixer, cream the butter and gradually add the sugar. Add-in the eggs and vanilla extract.Continue to beat until the texture becomes frothy.
  3. Gradually beat the flour and baking powder in. Add milk, lemon juice, and zest. Continue to beat until the texture becomes smooth.
  4. Arrange the paper cups on the muffin pans.
  5. Scoop the batter into the paper cups. Sprinkle some graham cracker crumbs on top.
  6. Bake for 23 to 25 minutes or until it passes the toothpick test.
  7. Arrange the cupcakes over a wire rack to cool.
  8. Pipe-in the cream cheese frosting on top.
  9. Serve. Share and enjoy!

Catalog details

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