Delectable Lemon-Flavored Cupcakes Topped with Creamy Lemon-Cheese Spread

Delectable Lemon-Flavored Cupcakes Topped with Creamy Lemon-Cheese Spread

Crank up your baking game with these tangy and delightful lemon cupcakes, boasting a zesty zing that’ll knock your socks off! To build the batter, we’ll slather on some butter and egg yolks for a rich, mouthwatering flavor, and incorporate cake flour and whipped egg whites for an ethereal, light texture. The crowning glory? A tangy frosting made from cream cheese and freshly squeezed lemons, all topped off with a sprinkle of spicy and sweet gingersnap crumbs.

Grocery List: If you wanna whip up these pulse-pounding treats, make sure you snag a bag of Softasilk bleached cake flour - it’ll guarantee tender, towering cupcakes that’ll rise high and evenly for a perfect presentation. Don’t be fooled by the temptation of the unbleached stuff; it’ll result in a denser final product.

• Servings: 24 minuscule marvels
• Difficulty Level: Medium-stakes baking
• Total Time: 1 hr & 45 minutes of heavenly mastery

Ingredients (17 glorious goodies)

For the Cupcakes:

• 24 paper liners, lined up and ready
• 2 cups Softasilk bleached cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt, the fine stuff
• 1 1/2 cups granulated sugar
• 1 1/2 sticks of softened, unsalted butter (12 tablespoons)
• 4 large eggs, pulled out and at room temperature
• 1 tablespoon finely grated lemon zest (from about 3 yellow citrus titans)
• 1 teaspoon vanilla extract, pure and powerful
• 1/2 cup milk, the whole shebang

For the Frosting:

• 2 (8-ounce) containers of softened, room-temp cream cheese (1 pound)
• 1 stick of softened, room-temp unsalted butter (8 tablespoons)
• 1 1/2 cups sifted powdered sugar
• 1 1/2 teaspoons vanilla extract, pure and piquant
• 1 teaspoon finely grated lemon zest (from about 1 lemon)
• 1 teaspoon freshly squeezed lemon juice
• 2 tablespoons gingersnap cookie crumbs (optional)

Instructions

Making the Cupcakes:

1. Set the oven to 350°F. Position a rack in the center. Line 2 (12-well) muffin pans with paper liners.
2. Whisk the flour, baking powder, and salt in a medium bowl. Set it aside and let grandpa relax.
3. Combine 1 1/4 cups of the sugar and the butter in the bowl of a stand mixer fitted with a paddle attachment. Set that dude to medium speed for 5 to 7 minutes, bashing out air and shining it up. Give it a break and scrape down the paddle and sides.
4. Reintroduce the mixer to medium speed. Toss in the egg yolks one by one, ensuring each one integrates before shoveling in the next. Stir in the zest and vanilla extract. Time for the mixer to rest again. Scrape down the paddle and sides.
5. One-third of the reserved flour mixture makes its way into the mixer. Set it to low speed and blend until the flour is just combined. Add half of the milk and mix it up until it’s incorporated. Repeat with the remaining flour and milk, mixing until the batter is smooth. Transfer the batter to a large bowl and set it aside while we focus on the frosting.
6. A quick cleaning of the stand mixer bowl and a refitting of the whisk attachment. Pop the egg whites in the bowl and let the stand mixer handle it. Crank it up to high speed and whip until medium peaks form, approximately 1 minute. Throw in the remaining 1/4 cup of sugar and whip until stiff, glossy peaks achieve victory, 45 seconds to 1 minute more. Cut the mixer some slack and pause.
7. Using a rubber spatula, fold one-quarter of the egg whites into the reserved batter until evenly combined. Gently fold in the remaining egg whites until the batter is uniform and no knots of white linger.
8. Portion out the batter among the muffin wells, filling ‘em halfway. Slide ‘em onto the baking rack and bake, rotating the pans front to back and side to side midway through. Bake until the cupcakes turn golden and a toothpick inserted in the center emerges clean, 16 to 18 minutes total.

Making the Frosting:

1. Cram the cream cheese and butter in the clean, refreshed bowl. Break out the paddle attachment once more, attach it to the stand mixer, and turn it to medium-high speed. Mix for 3 minutes until it’s transformed into a light and fluffy cloud.
2. Pause the mixer and scrape down the edges with a spatula. Slide in the powdered sugar, vanilla, and lemon zest and juice. Set the mixer to low speed and beat for 30 seconds. Take a break and scrape the bowl again. Return it to medium-high speed and beat for another 3 minutes, transforming it into a creamy and fluffy masterpiece.
3. Frost the cooled cupcakes and scatter the gingersnap crumbs atop, if feeling fancy. Stash the cupcakes in the fridge if you won’t be eating ‘em within 4 hours. Grant them a brief rest at room temperature for approximately 45 minutes before serving.

Gleanings from the Enrichment Mine:

For the tenderest, tallest lemon cupcakes, the humble and often-overlooked bleached cake flour reigns supreme. Deriving its distinct reputation from its acidic, lucrative properties and exceptional emulsification skills, it guarantees an ethereally light texture. Navigate the world of bleached flour choices with hunting tips below:

1. White Lily or Swan Down: Though not explicitly recommended, these popular brands can be great options. However, keep in mind they're not bleached.
2. Gold Medal: Joining the fray, Gold Medal also offers bleached cake flour, but it's less often lauded compared to other brands. If you can’t find their branded cake flour, search for it specifically.
3. Bob’s Red Mill: Unlike other brands, they don’t make bleached flour, but they offer unbleached alternatives. While flavorful, texture might differ slightly from the bleached variety.
4. Pillsbury Softasilk: A well-known bleached cake flour that’s widely used for its delicate baking properties and ability to produce tender, lofty cupcakes.
5. General Guidelines for Bleached Cake Flour: Before purchasing, look out for products from well-known brands specifically labeled as bleached for baking. Brands like Pillsbury and Gold Medal often offer bleached options suitable for cakes.

If buying a specific brand doesn’t work out, peek around your local grocery store for bleached cake flour offered under their store brands, like Pavilions’ Signature SELECT Flour.

Secrets to mastering the art of lemon cupcakes with bleached cake flour don’t stop at using the right flour, but extend to proper mixing techniques and ingredient ratios. Consistency can be elevated further by incorporating sour cream or buttermilk, tactics utilized in generations-old vanilla butter cake recipes.

1. To ensure a tangy zest in the frosting, finely grate 1 teaspoon of lemon zest directly into the frosting preparation.
2. For saving the frosting for later, consider air-tight refrigeration using an attachment like the 9cfef7c5a70af2d005a70b3b5f2e2a99 labeled container when not consuming within 4 hours.
3. As a special touch, sprinkling 2 tablespoons of gingersnap cookie crumbs on top of the frosting will provide an unique, spicy and sweet combination to the lemon cupcakes.
4. For hassle-free organization and labeling, organize your ingredients and consider printing the recipe with the attachment feature to have it readily available in the kitchen while cooking.

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