RCI-SC.007.0302.001
Strawberry Cupcakes with Lemon Cream Cheese Frosting
Recipe by: cormeister Uploaded by Drimble Wedge Here is a recipe for one of my fiancee's most recent attempts at gluten-free (but not dairy free) baking.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- sticks of room temperature butter2 unit
- brick of room temperature cream cheese1 8 oz
- 2 tsp
- 8 cups
- zest from two lemons1 unit
- juice from two lemons1 unit
Method
1
Preheat oven to 350°F. Line a cupcake tin with paper liners and set aside.
2
Cream together room temperature butter and cream cheese in a large mixing bowl using an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
3
Add vanilla extract and lemon zest to the butter mixture, then beat on medium speed until well combined and fragrant, about 1 minute.
4
Gradually add powdered sugar in 1-cup increments, beating on low speed after each addition to avoid sugar clouds. Mix until the frosting reaches a spreadable consistency.
5
Pour lemon juice into the frosting slowly while beating on medium speed, adjusting until the desired consistency is reached. Stop when the frosting is smooth and pipeable.
6
Transfer the frosting to a piping bag fitted with your preferred cupcake tip.
7
Pipe frosting generously onto cooled cupcakes using a swirling motion, starting from the outer edge and working toward the center. Hold the piping bag perpendicular to the cupcake surface for even coverage.
8
Garnish with additional lemon zest or candied lemon peel if desired, then refrigerate frosted cupcakes for at least 30 minutes before serving to set the frosting.