Lemon Cupcakes with Lemon Cream Cheese Frosting

Yummmm… lemon. In case you missed my guest post at Cups by Kim last week…

Here ya go! :)

Lemon Cupcakes with Lemon Cream Cheese Frosting

from In the Little Red House

2 1/4 c. cake flour

1 tbsp. baking powder

1/2 tsp. salt

1 1/4 c. milk

4 egg whites

1/2 tsp. lemon extract 

{I used the juice of about 1 lemon since the lemon extract here tastes not very appetizing…

I thought it tasted like cleaner. And no one in the right mind would like to eat cleaner-flavored cupcakes!}

1 1/2 c. sugar

zest of 2 lemons

1 stick butter

1 tsp. vanilla

Frosting:

2 {8 oz.} pkgs. cream cheese, softened

1 stick butter, softened

2 lbs. powdered sugar

2 tsp. vanilla

juice of one lemon

Preheat oven to 350ºF and spray of line a muffin tin. Sift together flour, baking powder, and salt. Whisk milk and egg whites in a medium two. Put the sugary and lemon zest in a bowl and rub together until the sugar is moist and fragrant. Add butter. Beat in extracts, then add 1/3 of the flour. Beat in half of the milk egg mixture, then beat in half of the remaining dry ingredients. Add the rest of the milk and eggs and add the last of the dry. Place the batter into the cupcake tins. Bake for 18-22 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. 

Also, I'm just gonna warn y'all now. A bloggy friend and I are planning a massive

event and it is gonna be a blast!!! I can't wait to share with you!