Lemon Cream Cheese Cupcakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3/4 cup butter, softened
• 1 1/2 cups granulated sugar
• 6 large eggs
• 1/4 cup fresh lemon juice
• 2 1/4 cups cake flour or 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon grated lemon zest
• 3/4 cup cream cheese, softened

Recipe

• 1 preheat oven to 350 degrees f& line muffin tin with cupcake paper.
• 2 combine the butter and 1 1/4 cups of the sugar in a large bowl and
• 3 beat with the mixer on medium/high until fluffy.
• 4 add the eggs and 3 tablespoons of the lemon juice and beat until
• 5 well combined, scraping down the bowl once or twice as necessary.
• 6 mix in the flour, baking powder, salt and 2 teaspoons of the lemon
• 7 zest until just combined.
• 8 in a small bowl, beat together the cream cheese and remaining 1/4
• 9 cup sugar, remaining 1 tablespoon lemon juice and remaining 1
• 10 teaspoon lemon zest until combined.
• 11 spoon about 3 tablespoons of the batter into each muffin cup & then place
• 12 about 1 tablespoon of the cream cheese mixture on top of each
• 13 portion of batter and cover the cheese with some of the remaining
• 14 batter (the batter should reach 3/4's of the way to the top of each
• 15 cup).
• 16 bake until golden, about 20 minutes.
• 17 let the cupcakes cool in the
• 18 pan for 10 minutes before turning over onto the wire rack to cool
• 19 completely.
• 20 either glaze with desired glaze or frosting or dust with confectioners sugar.