Cupcakes have become a part of my post show at UCB tradition. JD and I have made a habit out of stopping at Billy's on the walk home. It's probably more of a Pavlov's Dog thing than a fun little treat at this point. The disappointment I felt the last time we saw a show and they were closed by the time we got there was a little much. The time before that, after Broad City, we actually ran five blocks to make it before close (coincidentally, much like Abbi and Ilana did in this video that I had not yet seen at the time). Maybe I should remedy that...
This weekend marks the 16th annual Del Close Marathon and I have tickets to see ASSSSCAT on Sunday. I am insanely excited and that is an understatement. I don't know how JD deals with me. I sound like one of Mischa's squeaky toys every time I say it out loud. It's not even guaranteed that the UCB 4 will definitely be there.
So since Billy's now closes at 9pm on Sundays (I could have sworn it used to be later, but I could very well be wrong) and I probably shouldn't have any additional sugar anyway as I will presumably already be giddy, I decided to have my cupcake early and swap out Friday's happy hour post for a sweet treat.
original recipe for the cupcakes (only) said it would yield 15-18 so I cut the recipe in half, making 8. JD and I hardly need 8 cupcakes. I don't know what I'd do with 18.
For the cupcakes:
3/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 stick unsalted butter, melted
2 large eggs
1/2 tbsp vanilla
5/8 cup sugar
1/4 cup milk
1/8 cup fresh lemon juice
1/2 tbsp lemon zest
For the frosting:
4 ounces cream cheese, room temperature
3/4 cup confectioners sugar
1/2 tbsp fresh lemon juice
zest of half a lemon
Preheat oven to 350 °F.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a mixer, beat melted butter and sugar until smooth. Add eggs one at a time, mixing as you go. Then add vanilla, lemon juice, and lemon zest.
Carefully add in flour mixture and milk.
Line a cupcake or muffin pan with liners and fill about 2/3 full.
Bake for about 15 minutes or until a toothpick comes out clean.
Set aside and let cool.
To make the frosting, mix room temperature cream cheese and confectioners sugar together until smooth. Add lemon juice and zest and mix until creamy.
I know everyone isn't a fan of lemon flavored sweets, but these came out so good. If you're in the mood for something sweet but also a little tart, these cupcakes come recommended!
If you'd like to see how much of a fool I make out of myself this weekend, follow along on instagram @proseccointhepark. You can follow me on bloglovin' too. :)
Have a great weekend!