Lemon Cupcakes With Lemon Cream
By: Anonymous
Published: Monday, November 30, 2009 - 1:05pm

Ingredients




3/4 cup Cake flour (not self-rising)
1/2 teaspoon Baking powder
1/8 teaspoon Salt
2 1/2 teaspoons Freshly-grated lemon zest
1/2 stk Unsalted butter softened
1/2 cup Sugar plus
1 tablespoon Sugar
1 tablespoon Fresh lemon juice plus
2 teaspoons Fresh lemon juice
2 lrg Eggs
2 ounces Cream cheese softened

Preparation

1 Preheat oven to 350 degrees and line four 1/2-cup muffin tins with paper liners. 2 Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork, blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well. 3 In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth. 4 Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. 5 This recipe yields 4 cupcakes.