Lemon Cupcakes and My YouTube Channel!!

You guys I’m SUPER excited to announce that I’ve started my own YouTube channel!! Initially doing video freaked me out (being in front of the camera, having the right equipment, learning how to edit them, etc.), but I finally decided to take the leap! I’m a perfectionist and still see things I want to change/improve, but I figured the best way to get started was to just START! I’ve been blogging for almost five years and it’s definitely a learn-as-you-go type of process and I’m assuming the same goes for YouTube. My first video is about how to make lemon cupcakes! You’ll see that the process of baking isn’t always as easy as it may look from these posts where you just see the final product. I’ve included some bloopers and mistakes, as embarrassing as they might be, because I want to show you that even people who “can bake” aren’t always perfect in the kitchen. And honestly it’s comical how badly things can turn out sometimes. I hope you enjoy the first video! I would LOVE for you to subscribe, so just visit my channel here and press that pretty red button :) There is also a video in which I share 10 facts about me, so maybe you’ll learn something new! Let me know your thoughts and what content you would like to see in future videos!

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Print Recipe

Lemon Cupcakes with Lemon Cream Cheese Frosting

Course

Dessert

Servings

12 cupcakes

Ingredients

For the cupcakes

• 1 1/4 cups flour
• 1/4 cup cornstarch
• 1/2 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup unsalted butter room temperature
• 1 cup sugar
• 1/2 cup sour cream room temperature
• 1 Tbsp. milk
• 2 eggs room temperature
• 3/4 tsp. pure vanilla extract
• 1 Tbsp. lemon juice freshly squeezed
• 1/2 Tbsp. lemon zest

For the frosting

• 8 oz. cream cheese room temperature
• 1/4 cup butter room temperature
• 2 Tbsp. lemon juice freshly squeezed
• 2 tsp. lemon zest
• 1 tsp. pure vanilla extract
• 5 cups confectioner's sugar

Course Dessert Servings 12 cupcakes Ingredients For the cupcakes 1 1/4 cups flour 1/4 cup cornstarch 1/2 Tbsp. baking powder 1/2 tsp. salt 1/2 cup unsalted butter room temperature 1 cup sugar 1/2 cup sour cream room temperature 1 Tbsp. milk 2 eggs room temperature 3/4 tsp. pure vanilla extract 1 Tbsp. lemon juice freshly squeezed 1/2 Tbsp. lemon zest For the frosting 8 oz. cream cheese room temperature 1/4 cup butter room temperature 2 Tbsp. lemon juice freshly squeezed 2 tsp. lemon zest 1 tsp. pure vanilla extract 5 cups confectioner's sugar

Instructions

For the cupcakes

1. Preheat oven to 350F and line muffin pan with 12 cupcakes liners.
2. In a medium-sized bowl, whisk together the flour, corn starch, baking powder and salt.
3. In the bowl of a standing mixer, beat the butter and sugar until smooth and creamy. Add sour cream, milk, eggs, vanilla, lemon juice and lemon zest. Mix until combined. Scrape down the sides of the bowl as needed and mix for about 15 more seconds. Gradually mix in the dry ingredients until fully incorporated, but don't over mix.
4. Fill cupcake liners about 3/4 of the way full with batter. Bake for about 18 minutes, until the top feels bouncy and is slightly golden brown. Cool for a few minutes in the pan then transfer to cooling rack.

For the frosting

1. Once the cupcakes are cool, beat the cream cheese and butter in the bowl of a standing mixer until light and fluffy. Add lemon juice, zest and vanilla, then mix until combined. Gradually add confectioner's sugar and mix until fully incorporated. Beat for an addition minute on high, until smooth and fluffy. Add more powdered sugar or a little bit of milk until you reach the desired consistency.
2. To decorate the cupcakes, transfer frosting into a piping bag fitted with the star attachment. You can also sprinkle them with some lemon zest for even more flavor.