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Bitches in the Kitchen: Lemon Cream Cheese Cupcakes

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Like any self-respecting female, I’m a total chocaholic. When ordering at a restaurant, I always order the dessert with chocolate. When baking, it’s brownies, chocolate-chip cookies, chocolate and red velvet cupcakes, and so forth.

But, with age, comes an expanded palate. Some of my favorite desserts at restaurants—the egg nog sundae at Churchkey, the toffee concoction at Marvin—have drawn me away from chocolate. (I still become irate when you muck up my chocolate with fruit. Raspberry sauce in chocolate cake? No, thank you.)

Additionally, I have tried my hand at non-chocolate baked goods. I’ve made “The Perfect Blueberry Cake” from our Bitch Brooke, which was, in fact, perfect. And, because it was loaded with blueberries I labeled it a “health food.” Piggybacking off the lemon trend, and capitalizing on my love of anything with cream cheese icing, I whipped up these lemon cupcakes with lemon cream cheese frosting.

I brought half a dozen to my co-Bitch. She said the frosting was a bit too sweet for her liking, so I’d recommend using more cream cheese and less powdered sugar if you like your frosting less sweet.

Check out my precious pink-and-gold damask cupcake wrappers I ordered from Bake It Pretty , a great site for all you bakers out there. While spending far too much money on baking cups, I ordered a frosting kit, so, this was my first try using a frosting bag. Hopefully my skills will improve with time; try not to judge too harshly.

Photo credit: Cori Sue Morris

Cori Sue’s Lemon Cupcakes

(Adapted a long time ago from a Food Network recipe)

Ingredients:
Cupcakes:
– 2 1/3 cup flour
– 4 eggs
– 1 1/2 tsp. baking powder
-1/2 tsp. baking soda
-1/4 tsp. salt
-1 cup butter
– 2 cups sugar
– 1 tbsp. vanilla
-2 tsp. lemon peel
-2 tsp. lemon juice (approximately 3 squeezes)
– 1 cup buttermilk

Frosting:
– 6 ounces cream cheese (room temperature)
– 3 tablespoons lemon juice
-2 1/2 cup powdered sugar

Photo credit: Cori Sue Morris

Directions:

In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat butter, sugar and vanilla together until well-blended and fluffy. Add lemon peel and lemon juice. Then, add eggs one-at-a-time.

Photo credit: Cori Sue Morris

Next, alternate one cup buttermilk and dry mix (while whipping mixture) into the large bowl.

Pour batter into lined cupcake pan, bake at 350 degrees for 17 minutes (between 15-18 minutes, 17 works for my oven). Let cool.

Photo credit: Cori Sue Morris

For the frosting: Mix softened cream cheese with lemon juice, add powdered sugar until well-blended.

Photo credit: Cori Sue Morris

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5 thoughts on “Bitches in the Kitchen: Lemon Cream Cheese Cupcakes”

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  1. I love it, I might try these. SOmething different! I love baking, i’ve been doing a ton of cooking on my blog lately. Keep up the good work ladies!!

  2. It says to add eggs one at a time, but the ingredients list doesn’t call for eggs? How many eggs go in this recipe?

  3. Hi Brenda! My mistake, thanks for catching that. It is 4 eggs.I have updated it.
    Best,
    Cori Sue

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