Enjoy a pretty burst of lemon with these Lemon Blossom Cupcakes. Delicious, moist lemon cupcakes, topped with lemon cream cheese frosting! For frosting as shown, you will need a pastry piping bag and a large, round plain piping tip, such as Ateco 808
For the cupcakes:
1 1/4cupsall-purpose flour
1 1/4tspbaking powder
1/8teaspoonsaltreduce to pinch if using salted butter
For the Cupcakes: Preheat the oven to 350ºF. Prepare 12 cupcake cups paper baking liners. Set aside.
In a medium bowl, whisk together well the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer or in a bowl with an electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy. Add the egg, mixing slowly to combine.
Add the vanilla to the milk in a liquid measuring cup.
Add one third of the dry flour mixture, followed by one third of the milk and mix thoroughly. Repeat, stopping to to scrape down the sides of the bowl as needed. Add the last third of dry ingredients followed by the last third of milk. Mix slowly just until incorporated. Add the lemon juice and zest and mix until thoroughly combined at low speed.
Scoop the batter into the cupcake pan using a standard-size ice-cream scoop until the cups are two-thirds full. Bake for 16 to 18 minutes (start checking at 14 minutes) or until a toothpick comes out clean.
Transfer the pan to a wire rack to cool completely.
For the Frosting: Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3 to 5 minutes. With a piping bag and a large plain round tip, frost the cupcakes with a swirl and top with a lemon wedge and a mint leaf!