Lemon Gem Muffins With Cream Cheese Recipes

LEMON MUFFINS

Steps:

• Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
• In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
• In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 3 minutes and then reduce the oven temperature to 180C/350F and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
• In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
• When the muffins are cooled, pour the drizzle over the muffins.
• Muffins are best the same day they are made, but can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.

BLUEBERRY LEMON CREAM CHEESE MUFFINS

Steps:

• Preheat the oven to 350F degrees.
• Line muffin tin with cupcake liners.
• Beat cream cheese and butter until smooth.
• Add lemon juice, lemon zest and vanilla and continue beating until combined.
• Add milk and eggs and beat until well blended.
• Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.
• Gradually add flour mixture to cream cheese mixture until combined.
• Fold in the blueberries.
• Scoop the batter into muffin tins until about ¾ full.
• Bake for 30 minutes or until just starting to turn golden brown.
• Let cool slightly.

CREAM CHEESE-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners.
• Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl.
• Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.
• Bake in preheated oven until golden brown, 10 to 15 minutes.

LEMON GEM CUPCAKES

Steps:

• Preheat oven to 350°F.
• Line a 12 muffing tin with paper liners.
• Sift together flour, baking powder, baking soda, and salt.
• In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.
• Pour the dry ingredients into the wet and mix until smooth.
• Fill each muffin tin about 2/3 full.
• Bake cupcakes for 17-20 minutes.
• Remove cupcakes from muffin tin, and place on wire cooling rack.
• Frost when fully cooled.
• For the frosting: Beat the margarine with a hand mixer until fluffy.
• Stir in soy milk and lemon juice.
• Add confectioners sugar and mix until smooth.
• Frost cupcakes.

LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, soda, and salt. Set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice (batter may appear slightly curdled). Divide evenly among prepared muffin cups.
• Bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. Cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**.
• When completely cooled, pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved white chocolate, and lemon zest. Store frosted cupcakes in a covered container and keep refrigerated. Makes 24 cupcakes.
• Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. Stir in the lemon peel. If desired, tint some of the frosting with pink gel icing color for decorating.
• *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using.
• **MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Bring to room temperature before frosting. The frosting can be made up to 3 days ahead, covered, and refrigerated. Set out at room temperature to soften enough to spread.

LEMON GEM MUFFINS WITH CREAM CHEESE

Steps:

• In a bowl whisk together the flour, the baking soda, the salt, and the sugar. In another bowl whisk together the eggs, the lemon juice, the butter, and the vanilla, add the egg mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 24 buttered 1/8-cup muffin tins and bake the muffins in the upper third of a preheated 400°F. oven for 10 to 12 minutes, or until a tester comes out clean. Turn the muffins out onto a rack, let them cool, and serve them with the cream cheese and the papaya in cinnamon syrup.