Lemon Cream Cupcakes For Two Recipe

Name: Lemon Cream Cupcakes For Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 4 Tablespoons Unsalted Butter, At Room Temperature; 4 Tablespoons Sugar; 1 whole Egg White; 1/4 teaspoons Almond Extract; 1 whole Lemon (just The Zest, But Reserve The Juice From Half Of It For The Frosting); 2 Tablespoons Sour Cream; 6 Tablespoons Flour; 1/2 teaspoons Baking Soda; 1 pinch Salt; _____; FOR THE FROSTING:; 3 ounces, weight Cream Cheese, Softened; 2 Tablespoons Butter, Softened; 6 Tablespoons Powdered Sugar; 1/2 whole Lemon (just The Juice, Reserved From Above)

Servings: persons

FOR THE CUPCAKES:
4 Tablespoons Unsalted Butter, At Room Temperature
4 Tablespoons Sugar
1 whole Egg White
1/4 teaspoons Almond Extract
1 whole Lemon (just The Zest, But Reserve The Juice From Half Of It For The Frosting)
2 Tablespoons Sour Cream
6 Tablespoons Flour
1/2 teaspoons Baking Soda
1 pinch Salt
_____
FOR THE FROSTING:
3 ounces, weight Cream Cheese, Softened
2 Tablespoons Butter, Softened
6 Tablespoons Powdered Sugar
1/2 whole Lemon (just The Juice, Reserved From Above)

1
In a cupcake pan, line 4 tins with liners. Cupcakes made on the outside edge of the cupcake pan will rise higher. Preheat the oven to 400u00b0.
2
In a medium bowl, beat together with an electric mixer the butter and sugar. After a few minutes when the mixture is fully incorporated and fluffy, add in the egg white, almond extract, lemon zest, and sour cream. Once the wet ingredients are thoroughly incorporated, add in the flour, salt and baking soda and beat together but do not over mix. Divide the batter into the cupcake liners and bake for 15-20 minutes, until a cake tester inserted comes out clean (mine usually take 18 minutes).
3
While the cupcakes cool, mix together all frosting ingredients. Frost cupcakes once they have cooled. In my mind, these cupcakes taste best slightly chilled.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 4 Tablespoons Unsalted Butter, At Room Temperature, 4 Tablespoons Sugar, 1 whole Egg White, and more.

Yes, Lemon Cream Cupcakes For Two falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cream Cupcakes For Two

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