Lemon Cupcakes

Today’s post is dedicated to Marla.  Marla is Niki’s (from Debt Free by Thirty) new Kitchen Aid mixer.  Here’s to some real good mixin’ girlfriend!!  

Stay tuned to the end of this post to find out who our giveaway winner is from last week!!

A few weeks back it was Pistol’s birthday.  Now we  have two 13 year olds in the home-YIKES!

Mike:  Talking about that one is about six posts worth of content.

She asked for a lemon cake with a whipped cream cheese icing for her birthday cake.

Molly: Yummy!  How did you get her steered onto the lemon flavor?

Mike:  Even though she’s a picky eater sometimes she responds to novelty.  I just took a shot and threw it out there. 

Molly:  Genius sweetie!

We combined several recipes to come up with this one.  Strangely we did not alter them to account for our high altitude so y’all at sea level should be just fine with these ratios.  This recipe made 22 cupcakes.

Cupcake Instructions


2 c all-purpose flour

1 1/4 tsp baking powder

1/2 tsp salt

3 large eggs (at room temperature)

3/4 c milk

12 tbsp butter (I prefer salted butter)

1 1/2 c sugar

2 tsp vanilla extract

Zest from 3 lemons

1 tbsp lemon flavoring


You will need two cupcake pans with 22 paper cupcake cups.

Pre-heat oven to 350 degrees and set the rack in the center.

1. Use a small wisk to stir together the flour, baking powder and salt.  Set it aside.

flour mixture

Flour Mixture

2.  Whisk the milk and eggs together in a separate bowl and set it aside too.

Yummy eggs!

Duck and hen shells

Egg/milk mixture

Eggs and Milk

3.  Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.  Beat on a low speed until well mixed.  Increase the speed to medium and beat the mixture un very light and yellow in color.  This took about 5 minutes.  Beat in the vanilla extract, the lemon zest and lemon flavoring.

lemon rind

4.  Use a rubber spatula to scrape the bowl and beater.  Restart the mixer on low speed and add about 1/4 of the flour mixture until it is absorbed.  Increase the speed to medium-low and add 1/3 of the milk mixture.


5.  Repeat step 4 two more times.  You will have 1/4 of the flour mixture left when you finish.

When finished what it should look like

6.  Stop the mixer and scrape the bowl.  Beat in the last 1/4 of the flour mixture at medium-low. Scrape the bowl.  Increase the mixer to medium and continue to beat the batter for 3 minutes.

7.  Get the cupcake pan and insert the paper cupcake cups into the pan.  Using an ice cream scoop with a trigger handle put a scoop of batter into each cupcake cup.  It will fill the cup about 3/4’s full.

Scooping the batter into cupcake cups

Ready for the oven!

8.  Bake for 15-20 minutes.  Watch the oven- this may be different if you are at lower altitude.

Cupcakes out of the oven

9.  Cool the cupcakes until they are room temperature.

Frosting Instructions

This is about double  what you need.  If you cut it by half we found it did not whip up well.  Sorry peeps, you’re gonna have extra frosting!


8 oz package reduced-fat cream cheese, softened

1/2 c sugar

1 tsp vanilla extract

1/2 tsp almond extract

2 c heavy cream

Frosting ingredients


1.  Freeze mixing bowl.  Take out just before you combine ingredients.

2.  Combine the cream cheese, sugar, vanilla extract and almond extract in a bowl.

3.  Using the whisk attachment mix on medium speed until smooth.

4.  While still whisking slowly add in the heavy cream.  Stop and scrape the bowl.

5.  Set on medium-high and whip until the cream can hold a stiff peak.

The frosting is done!

6.  Frost the cupcakes!

Lemon cupcakes

The winner of last weeks giveaway of vanilla extract is….

Eileen from Joy Of Caking!



This post is part of the  Hearth-n-Soul blog hop. Click on the badge to see all the other participants for this week’s blog hop!  

Hearth-n-Soul Blog Hop

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