Lemon Scones With Cream Cheese Frosting
This lemon cream cheesecake recipe came out for a few reasons. First, I had leftover cream cheese and icing sugar for another recipe.
And I was making a carrot cupcake that needed a perfect topping. I also had a lemon that needed to be consumed so this seemed the perfect way to do all that.
Boiling water is the secret to soft, moist, gluten-free and made-from-scratch muffins.
Super simple and easy to prepare, these cupcakes use ingredients you already have in your cupboard (no butter or almond flour!) so you can whip them up in minutes.
The recipe also includes our favorite lemon butter recipe that’s perfect for birthday parties, wedding cakes, anniversary cakes, and more. Butter-free, gluten-free and dairy-free options.
Guys, last week has been full of cake – and I’m not complaining!
You see, while I may not like celebrating my birthday, I do love cake – and I always see every birthday as an opportunity to come up with a new cake recipe.
This year’s birthday cake might be the simplest yet, but don’t let the simplicity fool you – we’re convinced these just might be the best cakes ever.
FOR THE CUPCAKES:
Preheat the oven to 350° F. Line the cupcake pan with cupcake liners and set aside.
In a large bowl, whisk together cake flour, baking powder, and salt; set aside.
Using a stand mixer or handheld mixer, beat the butter and sugar together for 2 minutes, or until creamed.
Add eggs one at a time, mixing until fully incorporated.
Slowly mix in half of the dry ingredients, half of the milk, and the vanilla extract, lemon zest, and lemon juice; mix until well-combined. Add the remaining dry ingredients and milk. Mix until fully combined and no lumps are visible.
Spoon the batter into the cupcake liners until about ⅔ full.
Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely before frosting.
FOR THE FROSTING:
In a large bowl, beat butter and cream cheese until well blended and no clumps remain.
Slowly mix in the powdered sugar, 1 cup at a time. Add vanilla and beat until creamy.
Pipe onto cupcakes using a knife or your favorite frosting tip (we used tip 1C). Garnish with a slice of lemon, if desired.
➤That’s it, all you have to do is Enjoy !
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