Lemon Cream Cupcakes
Lemon desserts were my grandmother’s favorite and now they have become mine. I make these cupcakes with Meyer lemons when they are in season. I read somewhere that a good substitution for Meyer lemon is half orange zest and half regular lemon zest. I’ve never tried that, but if you have, let me know if it’s tasty.
Lemon Cream Cupcakes
Yields 4 cupcakes.
Ingredients
- FOR THE CUPCAKES:
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons sugar
- 1 egg white
- ¼ teaspoon almond extract
- 2 tablespoons sour cream
- 6 tablespoons unbleached flour
- ½ teaspoon baking soda
- pinch of salt
- zest of one lemon
- FOR THE FROSTING:
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 6 tablespoons powdered sugar
- juice of ½ a lemon
Instructions
- In a cupcake pan, line 4 tins with liners. Cupcakes made on the outside edge of the cupcake pan will rise higher. Preheat the oven to 400°.
- In a medium bowl, beat together with an electric mixer the butter and sugar. After a few minutes when the mixture is fully incorporated and fluffy, add in the egg white, almond extract, lemon zest, and sour cream.
- Once the wet ingredients are thoroughly incorporated, add in the flour, baking soda and pinch of salt then beat together but do not over mix. Divide the batter into the cupcake liners and bake for 15-20 minutes, until a cake tester inserted comes out clean (mine usually take 18 minutes).
- While the cupcakes cool, beat together all frosting ingredients.
- Frost cupcakes once they have cooled. In my mind, these cupcakes taste best slightly chilled.
These cupcakes look so creamy and delicious. They remind me of something my grandma made, too.
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Yum, these look scrumptious!
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These look awesome! I love the alomnd extract with the lemon. My grandmother added almond extract to everything – she would have loved these too!
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Lemon and almonds, a perfect combination… seems wonderful
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These look delish! Perfect for Mother’s Day brunch.
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These look delicious, I love lemons!
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Mmm, my mouth is watering just thinking about these cupcakes! “Cream cheese” frosting is quite possibly my favorite cake topping, and lemons are just so bright and cheerful, it sounds like a perfect pairing.
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Lemon desserts always win me over!
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I love lemon in desserts. I really want to make these and 4 is such a perfect little amount for cupcakes.
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i am definitely bookmarking this, they look fab! i love all the recipes on your blog actually so i might as well book mark the blog ..
xx
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Definitely just made these in my muffin top pan (how appropos, right?…). Amazing.
Perfect ending to a night full of chicken piccata with artichokes and broiled asparagus paired with a fantastic $5 sauvignon blanc. (I bought a lot of lemons…)
Thank you for yet ANOTHER recipe that is easy to throw together and even easier to eat!
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[...] to the recipe found on Dessert For Two were: canola instead of butter, no lemon since I wanted vanilla cupcakes and no almond extract [...]
What can i use instead of almond extract? is vanilla ok?
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Christina Reply:
April 19th, 2012 at 7:36 am
Absolutely, Rach! Have at it!
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Hi, I love the sound of these cupcakes, and the smaller recipe. It’s just the two of us as well.
I will def. be making these this afternoon, seeing as I have plenty of time been on holiday! (I love school holidays!!)
All the way in sunny New Zealand!
Thanks,
Amanda
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loove lemon desserts fresh sweet and sour, those look great!
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