Lemon Buttermilk Cupcakes with Lemon Cream Frosting

January 09, 2013

These cupcakes disappear within minutes at our house. They taste like something you would buy at an expensive cupcake shop. They are very moist and dense, similar to the coconut cake recipe, and are best if frozen overnight. The lemon cream frosting is to die for, I could eat it with a spoon right out of the mixing bowl!!!

3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
1/3 c. lemon juice
2 Tbls. lemon zest
1 c. buttermilk
Lemon Cream Icing:
1 1/2 pkgs. (12 oz.) cream cheese, softened
1 jar (10 oz.) lemon curd (I usually find this by the jam/jelly at the grocery store)

Preheat oven to 375 degrees. Place about 30 paper cupcake liners into cupcake tins. Sift together dry ingredients (flour, baking powder, soda, and salt). In separate bowl, mix together sugar and butter...
See the full directions on my site

Nutritions

Calories
292

Sodium
159mg
6% DV

Fat
18g
28% DV

Protein
5g
10% DV

Carbs
23g
8% DV

Fiber
1g
6% DV

Snack Baked