Slightly Adapted from Martha Stewart’s Meyer Lemon Cupcakes
3 1/2 cups all purpose flour, sifted
2 tbsp finely grated Meyer
lemon zest, plus
2 tbsp fresh Meyer lemon
juice (from 1 to 2 Meyer lemons)
1/2 tsp baking powder
1 1/2 tsp coarse salt
1 3/4 cups unsalted butter
3 cups granulated sugar
8 oz cream cheese
7 large eggs room temp
1 tsp pure vanilla extract
1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, zest, baking powder, and salt.
2. With an electric mixer on medium high speed, cream butter and sugar until pale and fluffy. Beat in cream cheese. Reduce speed to low. Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in lemon juice and vanilla. Add flour mixture in three batches, beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three quarters full. Bake rotating halfway through, about 26 minutes.
Yield 1 cup
1 1/2 cups confectioners’ sugar, sifted
1/4 tsp finely grated lemon zest
3 tbsp fresh lemon juice
Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.