Brian often does our mid-week grocery shopping, I typically include a detailed list and even accompany that list with visual aids (photos) on occasion. You see, I am a self-proclaimed control freak and he is a chronic over buyer…especially when the shopping list includes meat. So, if I am not specific, he will come home with 10 pounds of beef in tow and virtually nothing else besides maybe a bag of beef jerky and a 12 pack of Coke. Okay, I am being a little dramatic here, but not by much! Serious question though…does meat over buying run prevalent in males? I think it does.
Long story short, he went to the store last week ill-equipped to shop…i.e., no Jamie created list. I asked for limes and ended up with a giant bag of lemons. Hey, beggars can’t be choosers right, at least he does some grocery shopping. So I bit my tongue and changed up my lime cupcake baking plan, simply subbing in lemons for the limes.
I used my go to white cake recipe from Dorie Greenspan and simply adapted it to up the lemon factor. I then slathered on lemon cream cheese frosting and topped with a large yellow sprinkle and called it a night. The result? Not only do these look adorable, but they are now my new favorite cupcake, they’re moist with an incredible crumb and bursting with lemon flavor. I am betting my original plan for lime cupcakes would be equally as delicious. If you make a lime version, definitely stop back and let me know how it goes! Maybe I’ll just have to send Brian back to the store, but this time I’ll text him a pic of a lime. Thanks so much for stopping by…have a great day!
Looking for more luscious lemon recipes? Give these a look-see:
Lip Smacking Lemon Bars from My Baking Addiction
Chewy Lemon Sugar Cookies from My Baking Addiction
Lemon Buttermilk & Rhubarb Cake from Honey & Jam
Roasted Lemon Chicken Wings from Three Many Cooks
Are you swooning over the fab yellow liners and giant sprinkles pictured? Check out Bake it Pretty to order!
Lemon Cupcakes with Cream Cheese Frosting
makes 24 cupcakes
For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
Getting Ready: Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray
To Make The Cake: Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Cool on wire rack.
For the Cream Cheese Frosting:
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon
Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and lemon juice.
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{ 146 comments… read them below or add one }
lemon on lemon? heck yeah! these look delicious.
these look so great! the frosting looks so fun and fluffy =]
These look so pretty! And I know they’ll taste great too. Perfect!
Those look amazing! I adore lemon desserts.
They look almost like painted. I admire your beautiful pictures, Jamie.
Ha! yes! I recommend the texting of a lemon.
But when it comes to shopping for baking goods, I just go myself. Or else I’ll ask for unsweetened chocolate and end up with powdered nesquick. I wish I were kidding…
It’s not just men. Last time I let my wife do the grocery shopping, she came home with 6 racks of babyback ribs, a dozen ribeye steaks, a dozen pork chops, and 5 bags of Doritos.
What do I have to do so you can send me a box of these cupcakes? They look too cute and I bet they are damn tasty too.
They look so perfect! I love lemon desserts. They are so summery and refreshing.
Gorgeous cupcakes! Look so yummy!
So bright and sunny – I love them!
Those are absolutely beautiful!
Those photos are gorgeous, sounds like a great recipe! Yes, my husband does the same thing, he’ll come home with lots of meat and 100 bottles of hot sauce…we have a whole shelf in our fridge dedicated to his varieties of hot sauce!
These sound lemony delicious!
I love spring baking
I love lemon desserts! These are so pretty!
They look so bright! I might have to put on sunglasses
LOL, my honey does the same thing. I have to tell him the EXACT amount I want and write on the list to ONLY buy what’s on there. He should have only spent $20 but he’ll come home $100 lighter! I’ve not gone so far as to attach photos to my lists.
Your cupcakes are super cute looking….better than most I’ve seen.
~ingrid
These look great!! I will have to make time to try these! I love lemon!
Those cupcakes could be models, they are gorgeous
Wow! Stumble upon your site and you totally read my mind I was so thinking of baking lemon cupcakes!! My friend and I will try this out this weekend… can’t wait!
thanks!!
I looove lemon! Those look great. I love the photo; great composition.
Those look so delicious! Lemon cupcakes are one of my faves, I also love making a lemon curd filling for them!!
http://www.loveandbistros.com
So when you going to start a meat blog for all my over-buying?
Love your photos, and the recipe looks delicious! I’ve been on a real lemon kick lately, so I’ll be sure to try these out.
These look amazing. I love lemon flavoured anything. Lemon on lemon is definitely a winner in my book.
these are SOOOOOO precious! So so so so cute!
Ok I just commented, but I’m commenting again. I’m planning on making my cupcakes for my wedding (well, that is the plan right now… might change when I realize i’m insane). I love the way your frosting looks! I always use a star tip, and i”ve tried to use a circular tip but mine never come out like that! What brand and number (size) is your tip? Have any advice for me? THANKS!!!
-Stephanie
Oh my – they’re gorgeous!!
I do the same thing to my family when they ask me to shop… ;P
The cupcakes sound wonderful and those yellow liners are simply fabulous! I’ve been putting off an order from Bake It Pretty but apparently I need to get on it
omigosh these look incredibly CUTE!
What gorgeous cupcakes!! I very rarely send my husband to the store. He comes home with weird brands and cases of snacks that he will never eat. I don’t know what it is about men and grocery shopping…I’m glad you were able to get it to work to your advantage though!! When life hands you lemons….make lemon cupcakes!!
Positively precious! I’m a LOVER of cupcakes…these just put a smile on my face!
Queen, I was very happy when you told me you were going to visit, so you said I could have a choice. After checking out all the recipes 2 hrs. later , Iknow you are going to be surprised, I got to the cake recipes and here it is…The Tiramisu Layer Cake. Oh. My. Goodness. Also, if Brian has not eaten all those Peanut Butter Buckeye Bars do not be afraid to bring those too, Love Ya! Dad
Dad-
I’m on it now…
-J
Lemon is so refreshing and perfect for the upcoming summer months!
Josh does a lot of the grocery shopping and I too send him with a very detailed list. Sometimes he comes home with the wrong items or some things that weren’t on the list, but at least he is willing to help. Your cupcakes are GORGEOUS!
Love lemon and lime…so mighty tempted to try a lime version myself. These look beautiful Jamie!
Beautiful pictures! My husband is drooling over the cream cheese frosting!
OMG! These are beautiful! Perfect! Love anything lemon…been fighting to keep my lemon semifreddo on the menu at work. I love your presentation!
They look ADORABLE, Hon…. but here’s a simple way to assure that you end up with limes next time you send Brian to the store. Just ask him to get you the “green lemons”!
I’m with Brian……Steaks rule!!!!
These look amazing! My hubby does all the midweek shopping and likes to call me every time he has a question about the list, which is pretty cute
MMMM, I love Lemon! and I love your blog too!
For Mother’s Day I made grapefruit cupcakes with grapefruit meringue. Quite the same idea, and delicious too.
I love cream cheese frosting and I love lemon sweets. This is a great combinations and would work well on your cupcakes.
SO lovely! PErfectly bright for spring and fluffy to boot!
They look incredible. Wish I had one right now.
The frosting looks perfect!
Love the new look AND those cupcake!! They are both so bright and refreshing!
Holy le-mon! This not only look beautiful-they sound fab. LOL about the “grocery list as interpeted by a man”. That is so my husband. I sent him for pears one day and he came with green apples. HUH?!
Absolutely gorgeous and I love lemon in my desserts. So happen that I have a few in the fridge and this is already giving me inspiration to bake.
So, so, so, so cute! And perfect for my lemon addiction! They are already on my “to-do-soon” list.
oh wow these sound so good. I’ve been lemon obsessed recently and I keep making lemon things! These are on my list! I love cupcakes
yum and yum! These look awesome!
Oh wow! These are soooo cute! What an awesome picture! I love the colors and they sound so yummy. Great job! I love your blog! Have you ever done any vegan baking?
Much love,
Chef Veronica
http://www.WholesomeChow.com
fresh. natural. always delicious fun.
Wow, these look delicious. The icing looks totally charming with the cute yellow baking papers!
I made these for my best friend’s birthday this weekend, and they were lovely. The light texture and lovely lemon flavor was the perfect ending to a homemade thai dinner. Thanks for sharing the recipe. Definitely a keeper.
Hello gorgeous! I’m printing this recipe off as we speak! Where or where did you get those cupcake wrappers?? If they taste half as good as they look I’m going to be thrilled!
Hi there! Thanks so much for stopping by…the wrappers are from bakeitpretty.com!
oh my gosh these are making my mouth water! i just did a lemon poppyseed cupcake…can’t go wrong with lemon in any sort of way!
http://cuppycakebakes.blogspot.com
The office fell in love with these cupcakes at the “Great American Bake Sale” we had this week.
The recipe is going into my permanent file.
[K]
they look very good, in my country we do not have buttermilk, may I use milk instead? and if so the same amount? I would like to bake them thank you
If you have white vinegar, you can mix 1 tbsp vinegar to each cup of milk and make buttermilk!
Fantastic recipe, just made these as birthday cupcakes simply soft, fluffy and divine. Only thing was my frosting turned out pretty runny any tips?
ps. love the blog and recipes
I just made these for the 4th of July. They were DELICIOUS and I topped them with raspberries and blueberries.
My only concern was with the frosting. It was very runny, which makes sense given the ingredients. I was able to pipe the frosting after chilling it for a bit, but then had to put everything right back in the fridge because it started to seep into a big blob of frosting instead of a prety swirl! Is there anything you could add to it to help the frosting maintain it’s stability a bit more? I used the leftover frosting (because there was quite a bit!) to frost a raspberry buttermilk cake yesterday. The cake was in the fridge immediately and only out while I transported it to a friend’s for dinner. When I got to my friend’s house, the cake had completely slid apart and the frosting was glopped onto the bottom. 
My daughter and I made these cupcakes today. The batter came out awesome but I did something wrong with the frosting. It came out a little runny. I’m thinking I whipped it too much. All in all they are sooo tasty. We crushed up some soft lemon sticks and sprinkled it on top. This is a recipe I will be using a lot…I just have to perfect the frosting.
Hey there:) I just made these with blueberry preserves in the middle and made a lemon blueberry buttercream… soo delicious. Thanks for sharing!
Lyndsie-
That sounds amazing!!!!
-Jamie
Jamie,
I just made the lemon cream cheese frosting (tastes amazing!), but my frosting is not as stark white as yours appears from the photo. Did you use clear vanilla? I’m thinking that the (brown) vanilla I used might have been what is giving my frosting a little darker color.
Thoughts?
–A
I am currently trying new recipes, these were very easy to make and turned out delish!! The texture, super fluffy! A smashing hit!
Just wanted to leave a note saying that I came across your recipe and will make the lemon cupcakes for my daughter’s second birthday! The picture you posted is pretty perfect and made me want the cupcake immediately! Take care.
These are darling, and they look delicious!
Very good!!!!!
Hi! This is truly a great recipe! I tried out the lime ones. Simply divine!! The lime flavor in the cake is so bright and yummy! Thanks for a great recipe!
Jamie I made the Lemon Cupcakes tonight they are so delicious. The frosting is to die for. Loved them and so did my family. Thank-you!
Oh my goodness!!! These cupcakes are so cute! How did you do your frosting? I’ve been searching for some way to make it, but no one seems to know the right tip. Please help!! Thank you
Hi! I’m making these for my daughter’s birthday party this weekend. I’m trying to figure out what tip I need for the awesome frosting swirl. Do you happen to know what tip you used?
Thanks!
Hi! I made these cupcakes for my family and they enjoyed them a lot. I will be making them again. The frosting was awesome so rich and creamy.
Thank you!
I made these cupcakes and LOVE them!!! I had waayyyyy too much frosting though…. Next time I’ll make only half a portion. Thanks!!!
I made these a few weeks ago and they were delicious. My family was in love with these. As always thank-you for sharing.
I made these last night, but my frosting turned out way to runny. Do you think it could do with the fact that my lemon had a lot of juice?? The cake was delicious though!
We just made these and they taste amazing. We added up the calories and in the frosting alone it is over 6000!! Might want to put a disclaimer that you should only eat 1 cupcake a month to prevent heart attacks
I want to make a lemon-strawberry combo cupcake. Do you think this batter would hold up to folding in some chopped strawberries ala your Meyer-Lemon Strawberry Muffins?
These are SO beautiful and your blog is fantastic! Keep up the good work!
Dawn-
Thanks so much for the kind words, I think they would be just fine. Enjoy!
-Jamie
Those are just lovely! How do you frost them to look so cute? Thanks!
Thanks so much for the recipe, I just made these for a baby shower and everyone loved them.
http://www.freespiritfood.com/2011/03/lemon-cupcakes-with-lemon-cream-cheese-frosting/
Thanks so much for a great recipe. I made them with daughter yesterday. They came out fantastic. We loved them.
hey what does cake flour mean?? can i just use regular flour or is it a certain type?
Stephanie-
Cake flour is different than AP Flour. You can find it in the baking section of most grocery stores.
-Jamie
Thank you for the fabulous recipe! I can’t believe how many compliments I’ve gotten on the cupcakes (they were super tasty)! I’ll definitely be making these again.
What size cupcake pans was used for this recipe? The photo almost looks like a miniature size cupcake pan.
I made these cupcakes today and stacked them against the Magnolia Bakery lemon cake recipe. This recipe had a far superior lemon taste and was so light and fluffy. Hands down – this is my new favorite lemon cupcake recipe. Thanks for sharing!
Thanks for the recipe! I made them on Tuesday and they turned out amazing. I posted them on my blog with a link back to you!
To those commenting about the frosting being runny – I had to add some extra powdered sugar to get the frosting to a pipeable consistency – about 2 cups worth.
your photographs are my favorite.
they’re so pretty!
these cupcakes look wonderful.
These look beautiful I’m making these this summer!!!
I’ve been trying to figure out how to do the “fluffy cloud” looking piped icing on top because I couldn’t find a tip large enough… There may be an official way to do it but just cutting your bag with about a 1/2 in or slightly more opening and not using a tip at all but piping thru the bag will make it look like this.
I made these for a party yesterday and they turned out beautifully. Perfect crumb and silky lemon flavor. Everyone loved them–even the non-cake-lovers. Thanks for the great recipe!
I just wanted to stop in and say that I made these for a party a few days ago (with a few minor changes) and they were a HUGE hit! Thanks for a winning recipe!
Made these the other day….I used a different frosting but the cake was so so good. Light, fluffly and yummy! My family already asked that I make them again!
Best cupcakes I’ve ever made. Thanks!
Hi!
I’d love to make these for my mother`s birthday, but would like to bake them in cake form instead… Do you think it would turn out alright? How should I adjust the baking time?
Great recipe, thank you for posting
thank you for this amazing recipe, i made it last week and it was a hit! everyone loved it. i have included the website that my friend and i post what we eat and cook and bake. have fun looking at it and thank you again for this wonderful recipe.
My kids and I made these and we LOVED them!!!
For those asking, you can make the frosting white by not using the stick of butter, but using imitation butter flavoring and clear vanilla extract. To thicken the icing keep adding powdered sugar until desired consistency(but taste test as you go so that you don’t loose that great lemon flavoring!)
I have to order me some of those yellow liners, as I will definitely make these again!!
Cannot go wrong with lemon and cream cheese! YUM!
http://thisnestisbest.com/2011/06/17/lemon-cupcakes/
I made these for my father-in-law for father’s day. Lemon is his favorite. They were excellent. My husband doesn’t normally like lemon flavored baked goods but he liked these a lot. Thanks for the wonderful recipe.
Hey I want to make this recipe with the limes but I was wondering if I could use lime juice instead of the lemon extract. will that work? thank youuu
Giovanna–
I would use zest and not juice because the juice will change the texture of the cupcake.
Jamie
My husband bought too many lemons this week so went in search of a lemon cupcake recipe and found your blog / recipe. What I liked was the lemon zest/lemon extract in the cakes and then lemon juice in the icing. Nice lemon flavor with none of it being overwhelming. Very light cup cakes. I made half as much frosting as you recommended and had plenty I think because I only ended up with 19 cupcakes, and because we don’t like huge mounds of icing. Thanks. Can’t wait to check out your blog for other recipes.
If I made these in 2 8″ pans would they turn out or be too moist? They look simply delicious.
You should be just fine. The original recipe is actually made as a cake!
-Jamie
Thanks for sharing your great recipe
FROM CAJUN COUNTRY
Made twenty four cupcakes for granddaughters cheerleading camp. I put together cream cheese and lemon curd and piped this into the cooled cpcks. Then I iced it with a lemon frosting,in which I used lemon extract and a touch of vanilla. Poped the batch into the fridge for a couple of hrs, covered with plastic wrap. Made ganashe of dark and milk chocolate and crissecrossed a pattern of both ontop of the cpcks. They were the first to be gone. I was proud as a puppy with two peeters when my granddaughter announced that there were no more left. I went to see for myself and sure nuff, not even crumbs remained.
Gail–
Thanks so much for stopping by and commenting on the cupcakes – I am so happy they were a hit!
–Jamie
Jamie,
I was wondering what piping tip you use to get that perfect swirl? I’m a novice baker, and have been searching for another frosting technique. The star tip is getting a little old in my kitchen… These cupcakes are works of art!
Thanks so much!
Jesseca
Jesseeca-
I used a round tip from Wilton, I am unsure of the number though.
-Jamie
I’ve made these a couple times now. They are delicious and everyone raves about them!!! Perfect little lemon cupcake. Thank you for sharing it!!
I’m going to make these for my daughter’s sunshine birthday! I couldn’t get the yellow cupcake liners so I was wandering if I could turn the icing yellow instead with some food coloring? I’m not much of a baker, but I’m super excited! Any tips will be greatly appreciated!
Alicia-
You can certainly dye the frosting with a bit of yellow gel dye. Just add a little at a time until you reach the desired shade. Have fun and thanks for stopping by.
-Jamie
I just made these and they are amazing! So light, fluffy and tasty. I’ve eaten 2 already and I haven’t even frosted them yet. The next time I make these and yes there will be a next time I may add a little more lemon emulsion to the mix because I loooooove anything lemon. I was searching for a homemade lemon cupcake recipe and this it. Thank you so much for sharing!! I look forward to trying more of your recipes.
Happy Baking,
Sherry
this past summer, i have harbored a new passion and fascination for baking cupcakes – and i actually started selling my creations at the deli i was working at (just until i head back to college – last day there is tomorrow!) to see what would sell.
well, i decided to try these out for a friend because he wanted lemon blueberry cupcakes with cream cheese frosting for his grad party.. i made them once and have been making them at least once a week for one reason or another ever since! i sold them today at the deli and i only had 2 left at the end of the day (out of 12).. keep in mind my average sales are about 3 cupcakes per day.
so i add about a cup of blueberries to the batter and then use my mom’s cream cheese frosting and it is SO WONDERFUL.
the real winning party of this recipe is the batter – moist and light and not too lemon-y or over the top.
i’m going to try a spin off it with raspberries this afternoon to make a “pink lemonade” version of it..
THANK YOU SO MUCH for this recipe!
I made these and they are soo delicous. Everyone keeps wanting me to make more. Thanks for sharing!!
OMG this recipe is amazing. My new favorite! Perfect hint of lemon taste!
Do you really need 2 lbs of the sugar for the frosting?
Elizabeth-
You can certainly experiment with the amount of sugar you use.
Jamie
I just want to THANK YOU a million times over for this recipe. It is absolutely perfect! Light and fluffy but with GREAT structure — not crumbly! I wish I could hug you! Thanks so much!!
did not meet my expectations. They rose in the oven, but once cooled they shrunk quite a bit. so either there needs to be more baking powder, or the recipe needs to say to whip the egg whites until peaks form. And not as lemony as i would have liked.
I love these cupcakes but when i made them i substituted the buttermilk for sour cream and a bit of whole milk and the only problem i had was they came out small. However much batter i put in the cup is the size it came out. Have i done something wrong or do i just need to fill them up more?
Also how many grams is a stick of butter?
Thanks for sharing your recipes and the pics are beautiful xx
DELICIOUS!!!!
These cupcakes were delicious!! But one problem was that they didn’t rise like in the picture. They stayed flat. can you tell me how to make sure they rise next time? thanks.
These look delicious and are so cheery, especially in this dreary winter weather! I’m excited to try making them for my friend’s birthday!
Thanks for the recipes!
These are the best cupcakes!! Not too lemony and the cake is nice and spongy (in a good way!!)
My daughter just turned four and she announced that she wanted lemon cupcakes. So, my husband made these for my daughter’s birthday party, and they turned out PERFECTLY! What a fantastic recipe, I am so impressed! The cupcakes are moist, have the consistency almost of an angel food cake and are the perfect mix of sweetness and tartness. The cupcakes were not crumbly and not dense– they were perfect! And the frosting is divine- not too sweet and just the right amount of lemon tartness, and goes so smoothly and easily. Instead of piping, we smoothed the frosting with a spreader and then topped each with a blueberry. Adorable! The extra batter was baked into a mini bunt pans with Martha Stewart’s lemon glaze drizzled over them– also delicious. Thanks again!!!
these look perfect!! i love how bright & delicious they look. i might have to play off this recipe on my blog…
These are just what I am looking to make for an upcoming baby shower. I was wondering how you applied the frosting. If piped, which tip did you use, and what was your technique? I’m new to piping frosting and need all the guidance I can get! Happy baking!
Rachel-
The frosting was piped using using a open round tip. I don’t remember the exact number – or I’d link you to it. You can watch a piping tutorial here. Hope this helps – thanks for stopping by.
-Jamie
These look absolutely fabulous – but I have a question: If you don’t have lemon extract, should you just add more lemon zest or a bit of lemon juice?
Jo Ann-
Either one of those will work out just fine and a little bit will go a long way.
-Jamie
I just made these. I’ve been looking for a dinner party dessert that wouldn’t be too heavy. I’m having 12 people from work for dinner tomorrow. I made a strawberry cake (too sweet) then a banana cream pie (custard didn’t set) and then I found these. Oh wow. Light, delicious and the frosting was very lemony. They only made 18. I hope 12 of them last till tomorrow night!
I was brought a gargantuan of a lemon this afternoon, so what did I do? Hit the web looking for a recipe to whip up some lemon cupcakes! I plan on making them tonight, and hope that they turn out well. I’m still pretty new to the whole baking scene, but after reading some of the above comments, I think I’ll be able to work this out pretty well. Can’t wait to try them!!
I forgot to ask – approximately how many cupcakes does this make, and how many cakes would it likely frost? I see people are saying the frosting is abundant – would it be a good idea to 1/2 the recipe to match the cakes a little closer?
Lani-
I use a lot of frosting on my cupcakes – that’s definitely something that varies person to person. This recipe should make about 24 cupcakes. Hope this helps.
-Jamie
i just finished baking these and they are delish!!! thank you for the awesome recipe!
Hey Jamie!
I made your cupcakes last night and they were such a hit! I’m new to baking so it was the first time i made icing. My icing came out more like a glaze. Any thoughts on what I can do to thicken the icing?
Thanks!
Natalie
Natalie-
I am so glad you enjoyed the cupcakes. The frosting shouldn’t be “glazey” – If you ingredients were too warm, that could have played a factor in the outcome. I’d try putting in the refrigerator for about 20 minutes before piping next time. Hope this helps.
-Jamie
I’m making these for a baby shower tomorrow along with your chocolate chip cupcakes! I was wondering if it’s ok to frost these today & leave them in the cupcake box I’m putting them in overnight?
Ps– I already snuck a piece of one of these & they are delicious! Can’t wait to try with e frosting.
Laura-
I recommend frosting them the day that they are served, but you can frost them today, just make sure you store them in the refrigerator. Let them come to room temperature before serving.
-Jamie
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