Lemon Cream Cupcakes

Prep Time: 20 mins | Cook Time: 20 mins | Course: Dessert | Yield: 24

Tender, luscious and very lemony cupcakes get a delicate crumb from a last minute addition of whipped heavy cream. Inspired by Mary at Sifting Focus http://www.siftingfocus.com/2012/04/petite-lemon-cupcakes-baking-recipe/ 

¼ cup butter, softened

1 ½ cups sugar

2 lemons, zested

1 Tbsp lemon juice

⅓ cup olive oil

2 eggs

3 egg yolks

1 ¾ cups cake flour

1 ¾ tsp baking powder

½ tsp salt

⅓ cup buttermilk

½ cup heavy cream, whipped to soft peaks

Lemon Cream Cheese Frosting:

¼ cup butter, softened

4 oz cream cheese, softened

2 lemons, zested and juiced

Salt, a pinch

4 cups powdered sugar

Preheat oven to 350*. In a stand mixer, beat the butter, sugar, lemon zest and juice until fluffy. On medium-low speed drizzle in the oil, eggs and yolks. Sift cake flour, baking powder and salt over the batter. Mix in on low speed with the buttermilk. Be careful not to over-mix to keep the delicate crumb tender. Whip the cream to soft peaks and fold in the batter until just incorporated. Place liners in a muffin tin and scoop cupcake batter to ¾ of the way full. Bake for 15-20 minutes. Check for doneness with a toothpick, should come out clean. Cool before frosting.

In a stand mixer beat the cream cheese, butter, lemon seat and juice together until fluffy. Add in the salt and powdered sugar. Beat until well incorporated and silky. Pipe rosettes on the cooled cupcakes or whatever design desired.