Hello there– How’s everything with you?? I’m in the kitchen watching over a pot of pork ragu simmering on the stove and listening to the soundtrack of Godspell (old favorite) –and writing to you! I call that a good morning.
Wanted to send off this cupcake recipe. I know there’s a debate about using/absolutely not using cake mixes. I rather like them– and the tender moist cake they produce. This recipe adds lemon zest and juice and tops it off with tangy lemony cream cheese frosting. They’re pretty perfect (even for a cake mix!)
LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING
1 lemon cake mix
8 oz. cream cheese, room tempertature
1/2 cup butter (1 stick), room temperature
1 box powdered sugar (3 3/4 cups)
To make the cupcakes, grate the peel off of the lemon. Then cut it in half and juice it. Set the grated peel and juice aside.
Read the ingredients for the cupcakes on the box of your cake mix– mine used 1 cup water, 3 eggs and 1/3 cup vegetable oil. In place of the full cup of water, pour the lemon juice into your measuring cup and then fill with with water to measure 1 cup.
With an electric mixer beat together the cake mix, eggs, water-juice, grated lemon peel and oil for 2 minutes until it’s a smooth fluffy batter.
Spoon the batter into muffin pans the have been lined with cupcake wrappers (or sprayed with cooking spray). Should make about 24 cupcakes. Bake them at 350 degrees for 15 to 17 minutes, until they are slightly browned and firm to the touch. Let them cool before you frost them.
To make the frosting, grate the peel of the second lemon and extract the juice. Then with your mixer, beat together the cream cheese, butter, powdered sugar, lemon peel and 2 tablespoons of the lemon juice.
Frost the cooled cupcakes and enjoy!!