These are Classic Lemon Pound Cupcakes frosted with White Cream Cheese Frosting. I made the cupcakes using Nick Malgieri's Basic Pound Cake recipe, and halved it to make only a dozen of cupcakes. The full recipe would yield one 9x5x3 cake or about 24-26 cupcakes depending on the size of the liners. I added some lemon zest and lemon extract on the pound cake to make it lemon flavored. If you may have noticed, lemon cakes (or lemon cupcakes for that matter) are my favorite together either with a raspberry ganache or cream cheese. I bake chocolate cupcakes most of the time for other people. I try to intentionally avoid making these lemon cupcakes as I eat too much of it. I normally cannot resist it! At the office today, I brought a few pieces for breakfast and to share. However, we decided to skip lunch and just ate the cupcakes with coffee. So now, I haven't had a decent meal the entire day but I'm still full because of the cupcakes.
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