lemon cream cheese cupcakes

Who doesn't love cupcakes?!  Lately, I've been on a cupcake recipe frenzy, trying new recipes and perfecting some old ones. 

Some have turned out great, others not so much...  

Here's one of my favorites that I made for everyone on my birthday:



BEST Lemon Cream Cheese Cupcakes 

Ingredients
1 1/4 cups cake flour
1 teaspoon baking powder
1/8 (pinch) teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs at room temperature
1 Tbsp. lemon juice or lemon extract
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/2 cup whole milk

Frosting
1/2 cup (1 stick) unsalted butter, at room temperature                           
4 oz. cream cheese, at room temperature
2 teaspoons lemon zest
1 teaspoon vanilla bean paste
2 cups powdered sugar

Directions
Position a rack in the middle of the oven.  Preheat the oven to 350 degrees F.  Line muffin tin with paper cupcake liners.

Sift the cake flour, baking powder and salt into a medium bowl and set aside.

In a large bowl and using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 2 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  Add the eggs one at a time, mixing until each is blended into the batter and it looks creamy, about 1 minute.  Add the lemon juice (or lemon extract), lemon zest and vanilla.  Beat for 2 minutes.  If the eggs are cold, the mixture may look slightly curdled.  On low speed and in 3 additions (3 flour, 2 milk), add the flour mixture and milk alternatively, beginning and ending with the flour mixture.  Mix just until the flour is incorporated and the batter looks smooth.  Do not overmix.

Fill each paper liner to about 1/2 inch below the liner.  Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 20 minutes.  Cool the cupcakes for about 10 minutes in the pan and then transfer them to a wire rack.  Let them cool completely before icing. 

In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, lemon zest and vanilla paste until smooth and thoroughly blended, about 1 minute.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  Add the powdered sugar, mixing until smooth, about 1 minute.  Beat the icing for another minute on medium speed to lighten the frosting further.  Frost the cooled cupcakes as desired.
Adapted from this recipe at Styleathome.com.

Seriously try these!  You won't be disappointed.  

Cupcakes can be a little tricky.  I've learned a few things by trial and error:

• Don't overmix once the flour has been added.  Overmixing makes them tough.
• Let all ingredients come to room temperature.  They combine correctly this way.
• Use vanilla bean paste in the frosting.  It makes such a difference!  Vanilla bean paste can be found here.
• Fill cupcakes liners half full.  This keeps them from rising too high to frost correctly.
• Invest in some nice decorating tips and pastry bags.  A very nice set can be found here, at Bakeitpretty.com.  With a little practice, you can have those really pretty icing swirls.
• Use cake flour and the best ingredients you can afford.  That probably goes for any recipe.
• Watch your oven temperature and let the oven preheat fully.  Most ovens have a hot and cold spot, so watch your cupcakes as they bake.
• Don't overbake your cupcakes.  They should be just baked without any browing on the top or bottom.  Check them after 20 minutes or so.
• Let cupcakes cool completely before decorating.  Buttercream will definitely run if the cupcake is warm.

Last but not least, experiment and have fun!