Monday, February 27, 2012

lemony cupcakes with a lemon cream cheese buttercream

Some friends are getting married in June. They like lemon, so I made these for them to try out. They were a hit and I'm going to make them again this week. The cake is my favorite kind of cake; sturdy, but tender and stays moist. The cream cheese frosting was tangy and not overly sweet.

2 comments:

  1. The cream cheese buttercream sounds like perfection! Do you mind sharing your recipe?

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  2. Hi there! Here is the recipe. I hope you love it!

    2 (8) ounce package cream cheese, softened
    1 stick butter, softened
    2 lbs. confectioners’ sugar
    2 teaspoons vanilla extract
    juice of one lemon

    I leave the cream cheese out for a while to make sure the butter and cream cheese blend well together. I blend it for about 3 - 5 minutes in the mixer or until it's smooth and no bits of cream cheese or butter show.

    Using your stand mixer with the paddle attachment or a hand mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Add the vanilla and lemon juice.

    If it's too thin add more confectioners’ sugar if it's too thick another drop or so of lemon juice.

    I used a medium round tip to swirl it on.

    Enjoy!

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