meyer lemon cupcakes-7

Picture this. Me thinking about cupcakes. Me thinking about what kind of cupcakes I want to make next. Nothing too heavy or sweet but refreshing. I had some Meyer Lemons in the fridge and the rest is history. I’m all about using what I have in the kitchen.

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Hello sexy! Just look at the scrumptious thing.

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I used Meyer Lemons because the sweet and slightly sour taste. They are a hybrid of lemons and mandarin oranges and only available about December to May. So I take full advantage and use in as many spring recipes that I can.

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The cupcakes have a subtle lemon taste if you want more of a lemony smack in the face add more Lemon Extract and/or Lemon Juice.

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These are honestly the best cupcakes I made. The icing is so good and out of this world. I can’t wait to make more of it with different flavors. I’m making cupcakes for a bridal shower later this month so I added some Wilton Icing Colors to test them out. Love them by the way and I highly recommend them if you want to jazz up your cakes.

meyer lemon cupcakes

*Oh and listen to the “Cooking All Night Long” playlist on Apple Music while making these, love it!*

MEYER LEMON CREAM CHEESE ICING
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 package (8 oz) of Light Cream Cheese (room temperature)
  2. 1 stick of Butter (room temperature)
  3. 1 teaspoon Vanilla Extract
  4. Juice of 2 Meyer Lemons
  5. 3-1/2 cups of Confectioners’ Sugar
Instructions
  1. Blend Cream Cheese and Butter with mixer until nice and fluffy.
  2. On a low speed, slowly add Confectioners’ Sugar and scrape down sides with plastic spatula as you go.
  3. Mix in Lemon Juice and Vanilla Extract until incorporated.
  4. Refrigerate immediately until stiff
MEYER LEMON CUPCAKES
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1-1/2 cup Cake Flour (All-Purpose Flour is ok too)
  2. 1 teaspoon Baking Powder
  3. 1/2 teaspoon Kosher Salt
  4. 1 cup Sugar
  5. Zest from 2 Meyer Lemons
  6. 1 stick of Butter (room temperature)
  7. 1 Large Egg (room temperature)
  8. 1 Egg Whites
  9. 1 teaspoon Vanilla Extract
  10. 2 teaspoons Lemon Extract (optional)
  11. Juice from 1 Meyer Lemon (use 2 lemons if skipping lemon extract)
  12. 1 container of Lemon Yogurt
  13. 1/2 cup Buttermilk
Instructions
  1. Preheat oven to 350°F. Line Cupcake tin with liners.
  2. Whisk together Flour, Baking Powder and Salt.
  3. Mix together Sugar and Lemon Zest with electric mixer. (I prefer using a food processor)
  4. Add Butter to Sugar/Zest mix and beat on medium-high speed for 3 minutes until light and fluffy.
  5. Add Eggs, Vanilla/Lemon Extract and Lemon Juice and mix until incorporated. Scrape down sides with plastic spatula throughout entire process.
  6. On low speed add half of dry ingredients until combined, add Buttermilk and Yogurt until incorporated. Add remaining dry ingredients and mix until combined.
  7. Fill liners to 3/4 full and place tin in oven on center rack.
  8. Bake for 20 minutes or until top of cupcakes spring back up when touched. Transfer to cooling rack.
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