But still, the frosting is absolutely delicious. Do not overmix. The recipe is actually my most popular cake recipe on my blog: lemon blueberry cake… only reduced to make cupcakes. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes. Notify me via e-mail if anyone answers my comment. Enjoy, y'all, and have a wonderful Easter this weekend! I should have listened to the comments-it was really runny, and on top of that I couldn’t taste the blackberry flavor (just cream cheese). This is my basic lemon cupcake recipe. If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). Batter will be thick and creamy. Bake for 18 to 22 minutes or until cupcakes are light golden and test done with a toothpick inserted in center (mine were perfect at exactly 20 minutes). This helps thicken the batter and prevents your cupcakes from having a gritty texture. I always replace mine after 3 months because they begin to lose strength quickly after that. I prefer King Arthur’s gluten free flour blend. Next, I cut out the interior with a butterknife. Use an exact replacement of the puree, which is a couple Tablespoons. The BEST Lemon Cupcakes start with a simple one-bowl batter and end with a soaking of lemon simple syrup and a topping of fluffy Lemon Cream Cheese Frosting for luscious, lemony, perfectly moist treats! At first it would just spill off the cupcakes. If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer. I caught a cold from all the travel/hustle bustle. Here you’ll find 100+ easy and delicious recipes. I actually used a whole stick of butter and one more cup of powdered sugar than your recipe. Stir in lemon juice and 1 cup of confectioners sugar. It helps cupcakes rise better as they bake, and gives the cupcake a more tender crumb. Saving this one! To the sifted dry ingredients, add the softened butter, sour cream, milk, lemon juice, eggs, vanilla, and lemon zest. SO GOOD!! In medium sized bowl, beat together softened cream cheese and softened butter until well combined. Done. You instructions were so easy to follow. I’m Beverly, cookbook author, recipe developer, and food blogger. Beat 1/4 cup of unsalted butter and 1/4 cup cream cheese on a medium speed for 30 seconds with stand mixer or hand mixer until smooth. This site uses Akismet to reduce spam. The hole size is dependent on how much blueberry is desired. These are the best lemony cupcakes ever!!! The recipe is actually my most popular cake recipe on my blog: lemon blueberry cake… only reduced to make cupcakes. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Fill the cupcake liners about 3/4 full. . For example, my prep time doesn’t include bringing cold butter up to room temperature. The blackberry flavor in this frosting is mild, but you’ll know it’s there. Fill each cupcake with 1 Tbsp of lemon curd if desired. Yes! Hi Nicole, the cupcakes could be over-baked– they’ll begin to crack on top if they’ve been in the oven too long. Then I pipe on the lemon cream cheese frosting. But that comes later, so let's not get ahead of ourselves quite yet... Once the cupcakes came out of the oven, I used a toothpick to poke holes all over 'em and generously brushed them with the lemon syrup, allowing it to soak down into the cupcakes so that they would become (and stay) super moist and even more lemony. Make note of ingredients omitted,  favorite substitutions and creative twists. my best recipes and tips via e-mail! Frosted cupcakes shouldn’t sit out at room temperature for more than a few hours because the cream cheese frosting can spoil. This frosting isn’t just any cream cheese frosting, it’s a Lemon Cream Cheese Frosting! The lemon cupcakes themselves turned out great-the icing was the issue. Once the cupcakes have fully cooled, remove the centers with a small sharp knife or a 3/4 inch circle cutter. The cupcakes are done in less than 30 minutes. Hi! Was wondering, do you think I could make this recipe as a 2-tiered 9" cake? These are AMAZING!!! I used the frosting recipe for a blackberry/raspberry cake for my sons birthday. And despite a few separate steps, they're easy to make, too! So many compliments! The longer you whip this frosting, the lighter and fluffier it will become. Hi! If you adore lemon desserts as much as the middle child and I do, you must give The Best Lemon Cupcakes with Lemon Cream Cheese Frosting a whirl! For the frosting, be sure you are using full fat block cream cheese (not the spreadable kind sold in a tub) and you can add less of the berry puree (or even reduce it down on the stove if it’s very thin) if you wish to try it again. ), then push through a fine mesh strainer to rid the seeds. I love testing out new recipes and decorating techniques, and share everything I learn along the way. Recipe and photography by Beverly Davis for CornbreadMillionaire.com. The frosting was so delicious I saved it in the fridge to put on bother baked goods, and I guess it’s firmed up a bit but not a lot. Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again. Technically, this recipe is not a pound cake. Thank you for sharing.