I found the perfect recipe for Meyer lemon cupcakes in Tyler Florence Family Meal, a cookbook I reference often. I changed it up just a little bit though and added my own cream cheese frosting. The combination is divine, although I think these cupcakes would be just as delish with chocolate frosting, or even a basic buttercream. That hint of citrus flavor - oh my! Y'all, these are seriously yummy. Topped with candied Meyer lemon slices, they are perfection.
Meyer Lemon Cupcakes (adapted from Tyler Florence Family Meal)
- 1 3/4 cups all-purpose flour
- 1 tablespoon finely grated Meyer lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1 1/2 sticks (3/4 cup) of unsalted butter, softened
- 1 cup granulated sugar
- 3 oz cream cheese, softened
- 3 large eggs at room temperature
- 2 tablespoons fresh Meyer lemon juice
- 1/2 teaspoon pure vanilla extract
Preheat your oven to 325 degrees. Line a 12 cup muffin pan with paper cupcake liners. I used a lightly colored non-stick pan, you may need to adjust cooking times with a darker pan.
Add the flour, lemon zest, salt, and baking powder to a large mixing bowl and stir together until combined. In the bowl of an electric mixer on medium high speed, cream your butter and sugar together until light and fluffy. Add the cream cheese and reduce your mixer speed to low. Now beat in the eggs one at a time. You're going to need to scrape down the sides at this point. Continue to beat until all the eggs are incorporated. Now add the Meyer lemon juice and vanilla and combine.
Next add the flour mixture to the butter and cream cheese mixture in three batches. Beat until just combined. Carefully scoop the batter into the cupcake liners in the muffin tin, filling each one evenly (about 2/3 of the way full).
Bake 25-30 minutes. Set on a rack to cool.