Lemon cream cupcakes with Cream Cheese icing

Baking & Dessert
Written By ANNA Test Kitchen

Recipe & Styling mari Loewen, Photography Ross Cornish

A beautiful and flavourful cupcake, everyone will love.

1⁄2 cup butter, softened

1 cup sugar

2 tablespoons lemon zest

1 tablespoon vanilla

3 eggs

1 1⁄2 cups all-purpose flour

1⁄4 teaspoon baking soda

1⁄2 teaspoon baking powder

1⁄4 teaspoon salt

1⁄2 cup buttermilk

Cream cheese icing

3⁄4 cup butter

8 ounces cream cheese

2 tablespoons lemon juice

3 tablespoons lemon zest

2 tablespoons vanilla

4 cups icing sugar

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Preparation

Preheat oven to 325°. In the bowl of an electric mixer, cream butter and sugar, then add lemon and vanilla until light and fluffy. Add eggs one at a time and beat well. In another bowl, sift together all dry ingredients and add dry mixture and buttermilk alternately to butter mixture a little

at a time and mix until incorporated. Spoon mixture into muffin tins lined with cupcake papers 3⁄4 full. Bake for 15-20 minutes. Makes 12. Cool completely.

To make icing, with the electric mixer, cream butter, cream cheese, lemon juice, zest and vanilla and mix until smooth. Sift in icing sugar, one cup at a time and beat until light and fluffy. Spread generously on cooled cupcakes with spatula.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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