Lemon Cupcakes with Lemon Cream Cheese Frosting Continued
Lemon Cupcakes with Lemon Cream Cheese Frosting Continued
Submitted by Mary Kay Horgan – Staff Nurse
Directions
1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners, set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and zest together on medium speed until light and fluffy, about 2-3 minutes.
3. Add vanilla, egg and egg whites. Beat on medium speed until combined, about 1-2 minutes.
4. In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.
5. In a small bowl, whisk together the lemon juice and sour cream.
6. With mixing speed on low, gradually alternate adding the dry ingredients and the lemon juice and sour cream mixture to the wet ingredients, do not overmix. Fold in fresh fruit, if desired.
7. Using a large scoop(# 20 or 3.5 tablespoons), divide batter evenly into the prepared pan.
8. Place in oven and bake for about 18-22 minutes or until a toothpick inserted into the center comes out clean. The edges should be slightly golden brown in color. Remove from the oven and allow to cool in the pan for 5 minutes before transferring the cupcakes to a wire rack to cool completely.
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