Meyer lemons are a cross between a mandarin orange and a lemon and they have a unique flavor that I just love. They are readily available in California where I live and in some specialty stores, but if you can’t find them, just substitute regular lemons. The cream cheese in this recipe makes the cake dense and moist and offsets the acidity of the lemon.
Combine the cream cheese and
Preheat the oven to 325°F. Line a
Whisk together the flour, lemon zest, salt, and baking powder in a mixing bowl. With an electric mixer on mediumhigh speed, cream the butter and granulated sugar together until light and fluffy. Beat in the cream cheese and reduce the speed to low. Add the eggs, one at a time, beating until each is incorporated and scraping down the sides of the bowl as needed. Beat in the lemon juice and vanilla.
Add the flour mixture to the butter and cream cheese mixture in three batches, beating until just combined. Scoop the batter into the prepared muffin tin, filling each three-quarters full. Bake until a cake tester inserted in the center of a cupcake comes out clean, 25 to 30 minutes. Set the tin on a wire rack to cool completely before removing the cupcakes.
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