Page 436 - Cupcakes

1 teaspoon fresh lemon juice

1. Place the butter and cream cheese in a large mixing bowl. Blend with an
electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add
1½ cups of the confectioners’ sugar, the lemon zest, and lemon juice. Blend with
the mixer on low speed until the sugar is incorporated, 1 minute. Increase the
mixer speed to medium and beat until light and fluffy, 1 minute longer, adding
up to ½ cup more sugar, a tablespoon at a time, if needed to make a spreadable

consistency.

2. Use to frost the cupcakes of your choice.

the Cupcake Doctor says...

If you double the ingredients, this will frost 24 cupcakes. A whole lemon is
perfect for the doubled recipe. Substitute orange zest and juice to turn this

frosting into a Creamy Orange Frosting.