3/4 c Cake flour; (not
-self-rising)
1/2 ts Baking powder
1/8 ts Salt
2 1/2 ts Freshly-grated lemon zest
1/2 Stick Unsalted butter;
-softened
1/2 c Sugar; plus
1 tb Sugar
1 tb Fresh lemon juice; plus
2 ts Fresh lemon juice
2 lg Eggs
2 oz Cream cheese; softened
Preheat oven to 350 degrees and line four 1/2-cup muffin tins with paper
liners. Into a bowl sift together flour, baking powder, and salt and whisk
in 2 teaspoons zest. In another bowl with a fork, blend butter, 1/2 cup
sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden
spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into
flour mixture until batter is combined well. In a small bowl with a fork
stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon
sugar, and 1 teaspoon juice until lemon cream is smooth. Spoon 3 level
tablespoons batter and about 1 tablespoon lemon cream into each paper
liner. Spoon remaining batter over lemon cream, smoothing tops. Bake
cupcakes in middle of oven 20 minutes, or until golden brown, and transfer
to a rack to cool. This recipe yields 4 cupcakes.
Yields
4 servings
