cupcakes with lemon

Blueberry Angel Food Cupcakes With Lemon Cream Cheese Frosting

Blueberry Angel Food Cupcakes With Lemon Cream Cheese Frosting

lemon cupcake recipe

The frosting on these cupcakes is so good I can’t keep my fingers out of it! I wanted to try and keep this cupcake light since it’s angel food cake so the only thing I could think of was cream cheese. And what better thing to pair blueberries with than a little bit of lemon in the frosting.

The whole cupcake is soft, the cake, the frosting and the flavor! I’ve made a few from scratch angel food cakes but I’ve never put them into cupcake form. The cupcake recipe was from the Pittsburgh Post Gazette and it was sent in by Helen Lamison. Great cupcake recipe Helen!
The cupcakes didn’t seem to me to take up as much time as a full blown Angel Food Cake. The procedure was basically the same except instead of putting the batter into a tube pan I put them into paper lined muffin tins. When you make an Angel Food cake you don’t grease the tube pan because that’s how the cake rises, the batter grabs hold of the sides of the pans and raises itself up. For the cupcakes, the recipe said to fill the muffin tins at least 2 inches above the tins, since the cupcakes can’t “grab hold” of a muffin lined cupcake tin I assume this is to help it get some height.
This worked out pretty good. That’s the only thing that would be different from making this a cake. The Lemon Cream Cheese Frosting Recipe came from epicurious, it was suppose to go with another recipe but it was exactly what I was looking for. Here are both recipes……I’ve gotta get my fingers back in that frosting bowl!! LOL!!

(( I halved this recipe for the cupcake frosting)

Lemon Cream Cheese Frosting
Found on epicurious
Bon Appétit August 2001

Servings: Makes about 4 1/2 cups.


2 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter,room temperature
4 cups powdered sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.

Pittsburgh Post Gazette

1 cup cake flour
1/2 cup confectioners’ sugar plus additional for dusting
1 2/3 cups egg white (11 to 13 large egg whites)
1 1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 1/4 cup granulated sugar
2 teaspoons vanilla extract
Preheat oven to 375 degrees. Line two dozen 2 1/2-inch muffin pan cups with paper liners.
Sift flour with 1/2 cup confectioners’ sugar onto a sheet of waxed paper.
In large bowl, with mixer at medium speed, beat egg whites, cream of tartar and salt until foamy. Increase speed to high. Beat until soft peaks form. Sprinkle in granulated sugar, 2 tablespoons at a time, beating until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.
Sift flour mixture, one-third at a time, over beaten egg whites. Fold in with rubber spatula just until flour mixture is no longer visible.
Spoon batter into muffin pan cups (batter should come almost 2 inches over top of the muffin cups). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
When cupcakes are cool, dust with confectioners’ sugar, or prepare choice of frosting.

lemon cupcake recipe

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