Lemon Cupcake with Cream Cheese Frosting

Lemon Cupcake with Cream Cheese Frosting

Ingredients

• Zest and Juice from 1 lemon
• 1½ cups AP flour
• 1½ teaspoons baking powder
• 2 pieces eggs
• 1 stick butter (1/2 cup), softened
• 1¼ teaspoons vanilla extract
• 1 cup white sugar
• ½ cup evaporated milk
• ¾ cup Graham cracker crumbs
• Cream Cheese frosting

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Using a hand mixer or a stand mixer, cream the butter and gradually add the sugar. Add-in the eggs and vanilla extract.Continue to beat until the texture becomes frothy.
3. Gradually beat the flour and baking powder in. Add milk, lemon juice, and zest. Continue to beat until the texture becomes smooth.
4. Arrange the paper cups on the muffin pans.
5. Scoop the batter into the paper cups. Sprinkle some graham cracker crumbs on top.
6. Bake for 23 to 25 minutes or until it passes the toothpick test.
7. Arrange the cupcakes over a wire rack to cool.
8. Pipe-in the cream cheese frosting on top.
9. Serve. Share and enjoy!

Nutrition Information

Serving size: 8