Zingy and fragrant, these lemon pound cake cupcakes will lift your tastebuds and your spirits!
I have a slight obsession with citrus. Grapefruit? Give it to me. Orange? YES, please! Lime? Bring a whole bowl of wedges. Lemon? Pour it all over me! Citrus is energizing and calming all at the same time. It gives me a case of the happies. Maybe that’s why I adore these lemon pound cake cupcakes so much. They are a lemony dose of joy.
I like my lemon pound cake to embrace its citrus roots. I don’t want a recipe to mask that delicious flavor. No ma’am, I prefer to let it shine! That’s why my lemon pound cake cupcake recipe uses plenty of lemon juice as well as lemon zest to bring that delightful citrus forward with every bite.The best part is that even with all the lemon they aren’t overly tart. It’s a beautifully balanced marriage of sweet and citrus. My husband, who lives for all things chocolate/cream/caramel/peanut butter, really likes these because they taste of fresh lemon without being sour. My favorite thing is that they smell like freshly sliced lemons, not some bottle of artificial lemon fragrance.
These are really easy lemon pound cake cupcakes, and they are perfect just as they are, plain and deliciously simple. That’s probably due to the cream cheese and generous amounts of lemon in the batter. It’s a slight variation on my basic pound cake cupcakes recipe. They bake up to perfection and are structured but delicate. To up the “Pinterest Factor,” you can serve them with a dusting of powdered sugar and place a small slice of lemon on top. You can also make a simple lemon glaze with just a little powdered sugar, some fresh lemon juice and a little zest. It just kicks up that fresh zing of lemon even more. However you choose to serve them, the main goal is to enjoy these tasty lemon treasures.