This baking spree was somewhat of a work assignment for me…. does it get much better than being able to bake cupcakes for work?! 🙂 Moist Lemon Pound Cake, Lemon Cream cheese-buttercream frosting, and a touch of edible Lavender on top of this cupcake for a beautiful presentation and burst of flavor! I chose to naturally color the icing as I wanted more of an organic “lavender” color. I simply heated 1/2 cup frozen blueberries and then pressed firmly to release juices. The blueberry juice added the loveliest color purple to the frosting! These cupcakes are sure to be a favorite. Give them a try! 🙂
Yields approximately 24 delightfully delicious cupcakes!
For the Cupcake
- 3/4 cup butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- The zest and juice 1 lemon
For the Frosting
- 1 stick butter, room temperature
- 4 oz cream cheese, room temperature
- 1/2 teaspoon almond extract
- 1 1/2 tsp pure vanilla extract
- Juice of 1 lemon
- 3-4 cups powder sugar
- Edible Lavender (OPTIONAL)
Instructions
- Preheat oven to 350 degrees. Line muffin trays with liners!
- With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla and lemon juice and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
- Scoop 1/4 cup batter into each muffin cup. Bake until golden and a toothpick inserted in the centers comes out almost clean, 13-17 minutes.
- Cool completely.
- Meanwhile prepare the frosting!
- Cream together butter, cream, vanilla, and almond extract. Add powder sugar 1 cup at a time until icing reaches the right consistency.
- Pipe onto cooled cupcakes and enjoy!
