Lemon Cream Cheese Cupcakes

"These are yummy. Got them this morning from a recipe group & made them as i've been in a baking mood lately. They aren't overly tangy or sweet. They have a nice creamy center and a sweet/tangy flavor. I also put a lemon juice/powdered sugar glaze on top."
 
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Ready In:
45mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees F& line muffin tin with cupcake paper.
  • Combine the butter and 1 1/4 cups of the sugar in a large bowl and
  • beat with the mixer on medium/high until fluffy.
  • Add the eggs and 3 tablespoons of the lemon juice and beat until
  • well combined, scraping down the bowl once or twice as necessary.
  • Mix in the flour, baking powder, salt and 2 teaspoons of the lemon
  • zest until just combined.
  • In a small bowl, beat together the cream cheese and remaining 1/4
  • cup sugar, remaining 1 tablespoon lemon juice and remaining 1
  • teaspoon lemon zest until combined.
  • Spoon about 3 tablespoons of the batter into each muffin cup & then place
  • about 1 tablespoon 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 3/4's of the way to the top of each
  • cup).
  • Bake until golden, about 20 minutes.
  • Let the cupcakes cool in the
  • pan for 10 minutes before turning over onto the wire rack to cool
  • completely.
  • Either glaze with desired glaze or frosting or dust with confectioners sugar.

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RECIPE SUBMITTED BY

<p><span style=color: #ff0000;><strong><span style=color: #800080;>I run a food blog named </span><span style=color: #000080;>www.fromcupcakestocaviar. com</span></strong></span></p> 8755397"
 
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