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Ingredientes
- 3/4 c. Cake flour (not self-rising)
- 1/2 tsp Baking pwdr
- 1/8 tsp Salt
- 2 1/2 tsp Freshly-grated lemon zest
- 1/2 stk Unsalted butter softened
- 1/2 c. Sugar plus
- 1 Tbsp. Sugar
- 1 Tbsp. Fresh lemon juice plus
- 2 tsp Fresh lemon juice
- 2 lrg Large eggs
- 2 ounce Cream cheese softened
Direcciones
- Preheat oven to 350 degrees and line four 1/2-c. muffin tins with paper liners.
- Into a bowl sift together flour, baking pwdr, and salt and whisk in 2 tsp. zest. In another bowl with a fork, blend butter, 1/2 c. sugar, and 1 Tbsp. plus 1 tsp. juice till smooth. With a wooden spoon beat in Large eggs, 1 at a time, till smooth. Stir butter mix into flour mix till batter is combined well.
- In a small bowl with a fork stir together cream cheese and remaining 1/2 tsp. zest, 1 Tbsp. sugar, and 1 tsp. juice till lemon cream is smooth.
- Spoon 3 level Tbsp. batter and about 1 Tbsp. lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 min, or possibly till golden, and transfer to a rack to cold.
- This recipe yields 4 cupcakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 167 | 57% |
| Total Fat 18.98g | 24% |
| Saturated Fat 10.79g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 312mg | 13% |
| Potassium 91mg | 3% |
| Total Carbs 24.52g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.03g | 3% |
| Protein 6.19g | 10% |
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