This post is dedicated to my friend Michelle B. These are for you sweetie!
The first time I made thee cupcakes my family went a little banana's. This became the go to recipe for pot lucks and birthday dinners. They could not get enough of them. I however was kind of tired and looking for something new. So I didn't make them for about a year.
Last spring I wanted to make something special as a hostess thank you gift for a party I was attending. When I was shuffling through my recipe file I came across these lemon lovelies and knew I had my gift. They were a huge hit and many of my friends have been begging me for the recipe.
So here it is. Have fun and let me know how you like them.
Celebrate the Feast!
Lemon Cupcakes w/ Cream Cheese Buttercream
adapted from all recipes.com
1 (18.25 ounce) package lemon cake mix
1 (5.9 ounce) package instant lemon pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
zest of two lemons
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the lemon zest and pour batter into 18-24 paper lined cupcake tins.
Bake for 20 to 25 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes thoroughly before frosting. These are very dense. They will "deflate" when they come out of the oven. They are moist, dense and delish!
lemon cream cheese icing
adapted from wilton.com
1 cup (2 sticks) butter, softened
2 packages (8 oz. each) cream cheese, softened
8 cups sifted confectioners' sugar (about 2 lbs.)
1 tablespoons milk
1/4 cup lemon curd
1 teaspoon lemon zest
blueberries for garnish
Makes: About 5 1/2 cups of icing.
In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.
NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.
Labels: In the Kitchen