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
Side Note:
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
Cupcakes and Candles 