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Lemon Cupcakes

Tessa, Handle the Heat
  • 45 minutes
  • Serves 15

INGREDIENTS

1 3/4 cups

Bob’s Red Mill Organic All Purpose Flour

1 tbsp

fresh lemon zest

1 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

1 stick

unsalted butter, at room temperature

1 cup

granulated sugar

1

large egg, at room temperature

1 cup

whole milk, at room temperature

2 tbsp

fresh lemon juice

8 oz

cream cheese, at room temperature

1 stick

unsalted butter, at room temperature

1 tbsp

lemon zest

1/8 tsp

fine salt

2 1/2 cups

powdered sugar, sifted*

2 tbsp

freshly squeeze lemon juice