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      Simply De-Lite-Ful: Creamy Lemon Picnic Cupcakes

      Creamy Lemon Picnic Cupcakes
      Yields 12 full sixe cupcakes or about 30-36 mini cupcakes

      Cake:

      1 3/4 cups all purpose flour
      1 cup white sugar
      1 teaspoon baking soda
      1/4 teaspoon salt
      1 cup water
      2 Tablespoons canola or light olive oil
      1 Tablespoon apple cider vinegar
      2 teaspoons light corn syrup
      1 teaspoon vanilla
      1 teaspoon lemon extract
      2 teaspoons lemon zest
      Powdered sugar for dusting (Optional)

      Adjust oven rack to center of oven. Preheat to 350 degrees.
      Line muffin tin with paper liners.
      In a medium bowl sift together the flour, sugar, baking soda and salt.
      In a separate small bowl, mix together the water, oil, vinegar, corn syrup flavorings and lemon zest.

      Make a well in the center of the dry ingredients and dump the wet ingredients into it, mixing just until smooth. Over mixing will make a less-tender texture.
      Divide evenly the cake batter into the muffin cups and then spoon the filling evenly onto the center of the cake batter. The cups will be quite full. Bake about 20 minutes or until lightly golden and the cake portion springs back when gently pressed. Cool on a rack. Can be stored at room temperature or refrigerated. Just before serving, they can be dusted with powdered sugar for extra nice presentation.

      Filling:

      8 oz. fat free cream cheese (room temperature)
      1/3 cup granulated sugar
      1/4 cup egg substitute
      1 teaspoons lemon zest
      1 teaspoon vanilla
      1 teaspoon lemon extract

      Mix cream cheese and sugar till smooth. Add egg substitute, lemon zest, vanilla and lemon extract. Mix till smooth.