Sean and I went to Costco over the weekend. On a whim, I picked up a 4 pound package of Meyer lemons. I mean, why not? Right? I began putting them to use by baking these cupcakes for a friend’s Super Bowl party. The recipe comes from the blog Bites & Sights and makes 12 cupcakes.
- 1 3/4 cups all-purpose flour
- 1 tbs finely grated Meyer lemon zest
- 1/2 tsp kosher salt
- 1/4 tsp baking powder
- 1 1/2 sticks butter, softened
- 1 cup granulated sugar
- 3 oz. cream cheese, softened
- 3 large eggs, room temperature
- 2 tbs fresh Meyer lemon juice
- 1/2 tsp vanilla extract
Preheat the oven to 325 degrees F, and line a 12 cup muffin pan with liners.
In a bowl, add the flour, lemon zest, salt, and baking powder. Whisk to combine. Set aside.
In a stand mixer, cream the butter and sugar together. Add the cream cheese and cream in. Turn the mixer to low. Add the eggs one at a time. Beat until incorporated. Add the lemon juice and vanilla, mixing to combine.
Add the flour mixture little by little, beating until just combined. Scoop the batter into the prepared muffin pan, filling the cups about 2/3 of the way.
Bake 25-30 minutes. Set on a wire rack to cool.
Frost and devour! I topped the cupcakes with a classic vanilla buttercream, though I did add a little lemon juice for some zip. They were further garnished with some candied Meyer lemon slices. Learn how to make them here.