Thursday, July 4, 2013

Lemon Cream Cheese Cupcakes Recipe

Using what I had in my pantry; cream cheese, lemons and lemon curd, I decided to make lemon cream cheese cupcakes. Adding lemon to cream cheese makes the cupcake lighter and the cupcakes resemble mini lemon cheese cakes.

This recipe is adapted from bakinglibrary.

135g plain flour
1.5 tsp baking powder
125g unsalted butter
80g cream cheese
120g white fine sugar
2 eggs
Some lemons zest (I used zest of 1 lemon)
1 tbsp freshly squeezed lemon juice

1. Cream butter and cream cheese for 1 minute. Add sugar and lemon zest and beat till fluffy, about 1-2 minutes. Add in eggs and beat till well incorporated. Sieve in flour and baking powder and add in lemon juice. Mix well.

2. Bake in pre-heated oven for 20 minutes at 180 degrees. 


For the additional lemon boost, I frosted the cupcakes with lemon curd. I also sprinkled some toasted meal and decorated with chocolate chips. They are also delicious plain.

Use block cream cheese for best effect. The use of cream cheese spread could make the cupcakes more moist rather than light and fluffy.

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