Meyer Lemon Cupcakes

For Christmas this year, Miss F gifted me a cupcake cookbook by Betty Crocker. Amazingly enough, the recipes don't call for Betty Crocker cake mix. I had some Meyer lemons and Miss F wanted lemon cupcakes, so we consulted the book. I wasn't thrilled with any of the three lemon cupcake recipes in the book, so I took parts from each of them. I decided to make a lemon cream cheese frosting because I thought the tang of the cream cheese would complement the lemon beautifully, which it did. After making these cupcakes, I knew I wanted to make a Meyer lemon cheesecake next. The next time my parents have Miss F and I over for crabs, we are bringing a lemon cheesecake. Half of these cupcakes went to my mom and dad as a thanks for watching Miss F overnight. A win for all!

Meyer Lemon Cupcakes

2 ½ cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup butter, softened
1 ¼ cups sugar
3 eggs
2 tablespoons lemon juice
2/3 cup milk

Heat oven to 350 degrees. Line muffin tins with paper liners.

In a medium bowl, mix flour, baking powder and salt. In a large bowl, beat the butter at medium speed for 30 seconds. Add sugar, ¼ cup at a time, beating well after each addition. After all of the sugar has been added, beat for two minutes more. Beat in the lemon juice, then the flour mixture, 1 cup at a time. Beat in the milk, beating just until blended.

Divide the batter evenly among the muffin tins. Bake for 20 to 25 minutes, until golden brown. Cool in pans for five minutes, then cool completely on a cooling rack. Frost with lemon cream cheese frosting.

Meyer Lemon Cream Cheese Frosting

1 8-ounce package cream cheese, softened
¼ cup butter, softened
3 to 3 ½ cups powdered sugar
3 tablespoons Meyer lemon juice (use two tablespoons if using regular lemon juice)

Cream together the cream cheese and butter with a mixer at medium speed. Add the powdered sugar ½ cup at a time, beating into the cream cheese and butter after each addition. Stir in the lemon juice. Frost the cupcakes.

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