These lemon cupcakes probably seem totally out of place right now as we are all so focused on the holidays and seasonal baking, but I thought a break from the holiday baking would be nice. Don’t get me wrong, I love all the fall flavors but I wanted to switch to something more bright and summery. It might have something to do with this never ending cold I have (and how I keep craving citrus).
The texture of these cupcakes is delicately airy and light which pairs so well with the fresh and tart lemon flavor. And don’t even get me started on the topping for these cupcakes. Let’s just say it takes a lot of strength not to just sit there and eat the whole bowl of it by the heaping spoonful before you even begin to top any of the cupcakes. Thanks to the addition of the cream cheese and lemon in the whipped cream it’s almost like a lemon cheesecake (and we all know how much I love cheesecake). Homemade angel food cupcakes are much better than those angel food cakes that you’d buy at the grocery store, so I’d highly recommend trying these at least once (then of course you’ll be hooked for life, which is always my goal. To get you hooked :). Enjoy!
