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.
Yields 4 cupcakes.
- FOR THE CUPCAKES:
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons sugar
- 1 egg white
- 1/4 teaspoon almond extract
- 2 tablespoons sour cream
- 6 tablespoons unbleached flour
- 1/2 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 1/2 a lemon
- 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.