Sort ingredients
hilpal
QR Code
Listen
Pdf
Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk the melted butter, sugar, and lemon zest. Add in the eggs, vanilla, and lemon juice and whisk until fully combined.
Stir in about half of the flour mixture.
Then stir in the milk and the rest of the flour mixture and mix until fully combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack. Let the meyer lemon cupcakes cool completely before frosting.
In a stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until completely smooth.
Then add in the powdered sugar and beat on slow until combined.
Add in the lemon juice and then beat the frosting for 3-4 minutes on high speed until light and fluffy.
Frost cooled cupcakes with the cream cheese frosting, then garnish with lemon zest and candied lemon slices if desired!