These meyer lemon cupcakes have a moist lemon cupcake base topped with tangy cream cheese frosting and candied lemon slices! They're the perfect springtime dessert!
Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk the melted butter, sugar, and lemon zest. Add in the eggs, vanilla, and lemon juice and whisk until fully combined.
Stir in about half of the flour mixture.
Then stir in the milk and the rest of the flour mixture and mix until fully combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack. Let the meyer lemon cupcakes cool completely before frosting.
Cream Cheese Frosting
In a stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until completely smooth.
Then add in the powdered sugar and beat on slow until combined.
Add in the lemon juice and then beat the frosting for 3-4 minutes on high speed until light and fluffy.
Frost cooled cupcakes with the cream cheese frosting, then garnish with lemon zest and candied lemon slices if desired!
Notes
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.