Lemon Cream Cupcakes For Two

• FOR THE CUPCAKES:
• 4 Tablespoons Unsalted Butter, At Room Temperature
• 4 Tablespoons Sugar
• 1 whole Egg White
• 1/4 teaspoons Almond Extract
• 1 whole Lemon (just The Zest, But Reserve The Juice From Half Of It For The Frosting)
• 2 Tablespoons Sour Cream
• 6 Tablespoons Flour
• 1/2 teaspoons Baking Soda
• 1 pinch Salt
• _____
• FOR THE FROSTING:
• 3 ounces, weight Cream Cheese, Softened
• 2 Tablespoons Butter, Softened
• 6 Tablespoons Powdered Sugar
• 1/2 whole Lemon (just The Juice, Reserved From Above)

1. In a cupcake pan, line 4 tins with liners. Cupcakes made on the outside edge of the cupcake pan will rise higher. Preheat the oven to 400u0b0.
2. In a medium bowl, beat together with an electric mixer the butter and sugar. After a few minutes when the mixture is fully incorporated and fluffy, add in the egg white, almond extract, lemon zest, and sour cream. Once the wet ingredients are thoroughly incorporated, add in the flour, salt and baking soda and beat together but do not over mix. Divide the batter into the cupcake liners and bake for 15-20 minutes, until a cake tester inserted comes out clean (mine usually take 18 minutes).
3. While the cupcakes cool, mix together all frosting ingredients. Frost cupcakes once they have cooled. In my mind, these cupcakes taste best slightly chilled.

unsalted butter, sugar, egg white, ubc, lemon, sour cream, flour, baking soda, salt, frosting, weight cream cheese, butter, powdered sugar, lemon

Taken from tastykitchen.com/recipes/desserts/lemon-cream-cupcakes-for-two/ (may not work)