I have been wanting to make a really good lemon cupcake for a while now. I have been doing lots of searching for recipes and decided on trying the Lemon Cream Cupcakes over at Carrot Top Mom. I did make a couple of changes to her recipe, I used Sour Cream instead of Yogurt and I also made mini cupcakes. They baked perfectly in a 350 degree oven for 15 minutes.
The cupcake is very moist and quite delicious. I love the texture and even the flavor is very good, but I did feel like the lemon flavor was lacking a little. They remind me of the sour cream cookies my grandma used to make at Christmas time. I am thinking that next time I may try adding some Lemon Jello to the mix to kick up the lemon flavor and color the cake itself a bit.
Cream Cheese Icing:
I have totally spaced out on where I dug up this recipe for the cream cheese frosting and I am really sorry for that because I like to give credit where credit is due. Anyway, here is the recipe I used. I left out the meringue powder because I don’t have any here, but I would like to get some and try it because I am curious to see if it really stiffens the icing like the recipe says.
8 oz Cream Cheese
4 Tbsp Butter, Softened
1 Tbsp Sour Cream
2 Tsp Meringue Powder
1 Tsp Vanilla Extract
2 Cups Powdered Sugar
In a medium bowl, beat butter and cream cheese until creamy. Beat in sour cream and meringue powder and add vanilla. Add powdered sugar 1/2 cup at a time until combined and fluffy.
Like the Swirl on my icing? Find out how to do make colorful swirled icing from the tutorial over at Chico and Jo
For those of you that don’t know, I have 4 kiddos in the house. Look what happens when you leave teenagers alone with un-used icing…lol