MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Blossom Cupcakes
 Categories: Cakes, Desserts, Citrus, Cheese, Dairy
      Yield: 12 Servings
 
MMMMM--------------------------CUPCAKES-------------------------------
  2 1/2 c  All-purpose flour
  2 1/2 ts Baking powder
    1/4 ts Salt
      8 tb Unsalted butter;
           - room temperature
  1 3/4 c  Sugar
      2 lg Eggs; room temperature
  2 1/4 ts Pure vanilla extract
  1 1/4 c  Whole milk;
           - at room temperature
    1/2 c  Lemon juice; fresh squeezed
    1/2 c  Lemon zest; fresh grated

MMMMM----------------LEMON-CREAM CHEESE FROSTING---------------------
      4 tb Unsalted butter;
           - at room temperature
      6 oz Cream cheese;
           - at room temperature
      4 c  Confectioners' sugar;
           - sifted
    1/2 ts Vanilla extract
    1/2 c  Lemon zest; fresh grated
 
  Cupcakes:

  Preheat the oven 350°F/175°C.
  
  Line a standard cupcake pan with twelve paper baking cups, or
  grease the pan with butter if not using baking cups.
  
  Sift together the flour, baking powder, and salt on a sheet of
  parchment paper or wax paper and set aside.
  
  In the bowl of a stand mixer or in a bowl with a handheld electric
  mixer, cream together the butter and sugar for 3 to 5 minutes, or
  until light and fluffy. Add the eggs one at a time, mixing slowly
  after each addition.
  
  Add the vanilla to the milk in a large liquid measuring cup.
  
  Add 1/3rd of the dry ingredients followed by one third of the milk,
  and mix thoroughly. Repeat. Stop to scrape down the bowl as needed.
  Add the last third of dry ingredients followed by the last third of
  milk. Mix slowly until just incorporated. Add lemon juice and zest,
  and mix thoroughly at low speed.
  
  Scoop the batter into the cupcake pan using a standard-size
  ice-cream scoop until the cups are two-thirds full, and bake for 16
  to 18 minutes (start checking at 15 minutes), or until a toothpick
  comes out clean.
  
  Transfer the pan to a wire rack to cool completely.
  
  Frosting:

  Combine the ingredients in a mixer and whip together at high speed
  until light and airy, approximately 3 to 5 minutes. Frost the
  cupcakes with a swirl, and top with a lemon wedge or piece of lemon
  zest!
  
  Recipe by Sophie Kallinis LaMontagne & Katherine Kallinis Berman
  
  Recipe FROM: The Cupcake Diaries, Aug 2016
  
  Formatted by: Dave Drum, May 11, 2017
  
  Uncle Dirty Dave's Archives
 
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