Lemon Goat Cheese Cupcakes

The creamy-tangy 'surprise' frosting and lovely moist texture will make these lovely cupcakes a real crowd-pleaser.

  • Prep time: 30 min
  • Makes: 18 Cupcakes
  • Cook time: 20 min

Nutritional Information

Per Serving (1 cupcake)

  • Calories
    .
    320
  • Fat
    .
    15 g
  • Saturated Fat
    .
    10 g
  • Cholesterol
    .
    40 mg
  • Carbohydrates
    .
    42 g
  • Fibre
    .
    0 g
  • Sugars
    .
    31 g
  • Protein
    .
    4 g
  • Sodium
    .
    220 mg
  • Potassium*
    .
    75 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

Cupcake
1 3/4 cup / 425 ml all-purpose flour
1/4 cup / 50 ml cornstarch
1 cup / 250 ml granulated sugar
1 tsp / 5 ml baking powder
1/4 tsp / 1 ml each baking soda and salt
3/4 cup / 175 ml softened butter
1/3 cup / 75 ml sour cream
1/2 cup / 125 ml milk
1/2 cup / 125 ml Naturegg Simply Egg Whites, well shaken
2 tsp / 10 ml each vanilla extract and finely grated lemon zest
Lemon Syrup
1/4 cup / 10 ml granullated sugar
2 tbsp / 30 ml each lemon juice and water
Frosting
1/2 cup / 125 ml softened butter
4 oz / 125 g softened goat cheese
3 cup / 750 ml icing sugar
1 tsp / 5 ml each finely grated lemon zest and juice
1 tsp / 5 ml vanilla extract
Pinch salt

Directions

  1. Cupcakes: Line 18 muffin cups with large paper liners. Preheat oven to 350°F (180°C).

  2. Sift flour and cornstarch into mixer. Add sugar, baking powder, baking soda and salt; mix on low to combine.

  3. Add butter and sour cream; beat on low for 1 minute. Gradually beat in milk, egg whites, vanilla and lemon zest just until evenly combined. Do not overmix.

  4. Fill cupcake liners half full. Bake for 20 minutes or until toothpick inserted in the centre comes back clean. Cool in pan for 5 minutes; transfer to a rack over a rimmed baking sheet.

  5. Lemon Syrup: Meanwhile, combine sugar, lemon juice and water in a small saucepan; bring to a simmer, stirring until sugar is dissolved. Simmer for 10 minutes or until reduced by about half.

  6. While cupcakes are still warm, use a skewer to poke several holes in each and brush liberally with warm lemon syrup. Cool cupcakes completely before frosting.

  7. Frosting: Beat butter for 3 minutes or until very pale and fluffy. Beat in goat cheese. Gradually beat in icing sugar, beating on low until combined. Add lemon zest, lemon juice, vanilla and salt; beat on high for 2 to 3 minute or until very fluffy. Chill for 15 minutes. Pipe or use a spatula to frost cupcakes. Makes about 3 cups (750 ml) frosting.

Tips

  1. Reserve prepared cupcakes in the refrigerator for up to 2 days.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Whipping

A French meringue is the most familiar, granulated sugar is gradually added to egg whites while whipping until a stiff peak is formed.

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