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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