Lemon Cupcakes with Cream Cheese

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The warmer weather calls for sunshine lemon cupcakes. Why lemon? Lemon can do miracles to a plain cake. These cupcakes are moist and full of lemon flavor. Using this recipe, you can cook one big cupcake or 12 small ones.


  • 2 cups flour
  • 10 oz butter
  • 2 1/2 cup sugar
  • 4 eggs
  • 1 cup butter milk
  • 1/3 cup lemon juice
  • 2 tbsp grated lemon zest
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp soda
  • 1/2 tsp salt

For icing

  1. 3 cups powdered sugar
  2. 4 tbsp cream cheese
  3. 2 tbspl butter
  4. 1 tsp vanilla extract
  5. 2 tbsp milk


  1. Take butter and cream cheese out of the refrigerator.
  2. Preheat the oven to 350°F (175° C).
  3. Mix flour, salt, soda and baking powder.
  4. Beat up butter with sugar until light and fluffy. Add eggs one by one and vanilla extract, beat up well.
  5. Add butter milk and then flour to the butter-egg mixture, kneading the dough. Add lemon juice and zest, mix.
  6. Spread the dough into a cupcake liner (about 7/8 height) and bake for 20 minutes. Cool muffins completely and then gently remove from the liner.
  7. For icing, beat up butter, cream cheese and 1 cup of powdered sugar in an electric mixer. Then add vanilla extract and 1 cup of powdered sugar, beat until smooth. Add another glass of powdered sugar, mix and pour 1 tablespoon of milk, mix again.
  8. Put the icing on the completely cooled muffins.