Lemon Cupcakes with Lemon Cream Cheese Frosting
View original ↗
Averie Cooks · by Averie Sunshine★ 4.9 (13)

Lemon Cupcakes with Lemon Cream Cheese Frosting

NUTRITION · PER SERVING98M COOK
CAL 13%·PRO 7%
CARBS 37G59% OF CAL
2G FIBER10G OTHER25G TOTAL SUGAR
FAT 10G36% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist, lemony cupcakes with lemon cream cheese frosting. A bright, tangy dessert that tastes homemade and bakery-quality.

dessertamericanbaked goodvegetarian
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 14
  • 1 large egg
  • 1 cup granulated sugar
  • 2/3 cup buttermilk (or Powdered Buttermilk, use 2 1/2 tablespoons + 2/3 cup water)
  • 1/2 cup canola oil
  • 1/4 cup lemon juice (freshly squeezed if possible)
  • 2 tablespoons lemon zest (or more to taste if you’re really into lemon)
  • 2 rounded tablespoons Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups + 2 tablespoons all-purpose flour (2 cups minus 2 tablespoons)
  • 3/4 teaspoon baking soda
  • pinch salt (optional and to taste)
  • 1/4 cup cream cheese (softened*)
  • 2 tablespoons lemon juice (freshly squeezed if possible)
  • about 1 1/4 cups confectioners’ sugar (or as necessary for desired consistency)
  • 1 to 2 tablespoons lemon zest (optional for garnishing)
PREP
20M
SODIUM
100MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.