Lemon Burst Cupcakes

Prep: 20 minutes, plus cooling
Bake: 15 minutes 
Serves: 12 

Ingredients

• Food Club Non-Stick Cooking Spray
• 1 1/2 cups Food Club All-Purpose Flour
• 1/4 teaspoon Food Club Baking Powder
• 1/4 teaspoon Food Club Baking Soda
• 1/4 teaspoon Food Club Salt
• 3/4 cup Food Club Sweet Cream Unsalted Butter (1 1/2 sticks), softened
• 3/4 cup Food Club Granulated Sugar
• 3 Fresh Harvest Eggs
• 1/4 cup fresh lemon juice
• 2 tablespoons Fresh Harvest Vitamin D Milk
• 3/4 teaspoon Food Club Vanilla Extract
• 1/2 (8-ounce) package Food Club Original Cream Cheese, softened
• 1 1/2 cups Food Club Pure Cane Confectioners Sugar
• 1 tablespoon lemon zest plus additional for garnish (optional)

Directions

1. Preheat oven to 350°. Line (12-cup) standard muffin pan with baking cups; spray cups with cooking spray.
2. In large bowl, whisk flour, baking powder, baking soda and salt. In separate large bowl, with mixer on medium-high speed, beat 1/2 cup butter and sugar 2 minutes or until light and fluffy; add eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Add 3 tablespoons lemon juice, milk and 1/2 teaspoon vanilla extract; beat 30 seconds or until incorporated. Add flour mixture; beat 2 minutes or until incorporated, scraping down bowl occasionally. 
3. Divide batter into prepared cups; bake 15 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool cupcakes 10 minutes in pan on wire rack; transfer cupcakes to wire rack and cool completely.
4. In large bowl, with mixer on medium-high speed, beat cream cheese, powdered sugar, lemon zest, and remaining 1/4 cup butter, 1 tablespoon lemon juice and 1/4 teaspoon vanilla extract 2 minutes or until smooth. Makes about 1 1/4 cups. 
5. Spread cupcakes with frosting; garnish with zest, if desired.