The Cupcake Queen at Brewster by the Sea

By Donna Cain, Innkeeper and owner

We have been very fortunate to have a new addition to our team this year who loves to bake. Emily helps us out at both inns with preparing breakfast, baking the afternoon tea and helping everyone prepare the rooms for new guests. I was especially tickled this morning when I asked Emily if she wanted to bake cupcakes for this afternoon’s tea. She immediately had a twinkle in her eye and a huge smile on her face, so I decided that her new nick name for the summer would be our “cupcake queen at Brewster by the Sea

We quickly decided that Lemon Cupcakes would be appropriate since we had just received a lovely crate of new lemons from our fruit supplier. Lemon desserts also seem refreshing on a hot summer day. We then did what I have learned from our children is the best way to find a new recipe…we googled “Lemon Cupcakes”. We both immediately liked a recipe from that included buttermilk and cream cheese frosting.

This is a really good recipe and one that we will definitely make again!

For the Cake
2 1/4 cups 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 2 lemons
8 Tablespoons unsalted butter, at room temp
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

For the Cream Cheese Frosting

2- 8 ounce package Cream Cheese, softened
8 oz. butter, room temp
2 lbs. confectionary sugar
2 teaspoons vanilla extract
juice of one lemon

1. Center a rack in the oven to 350 degrees.
2. Sift together the flour, baking powder and salt.
3. Whisk together the milk and egg whites in a medium bowl.
4. Put the sugar and lemon zest in a mixer bowl and rub together until the sugar is moist and fragrant. Add the butter and working with a whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
5. Beat in 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.
6. Add the rest of the milk and eggs, beating until the batter is smooth, then add the last of the dry ingredients.
7. Finally, give the batter a good 2 minute beating. Place the batter in cupcake tins.
8. Bake for 18-22 minutes or when the cupcakes spring back to a light touch. Cool on a wire rack.

For the cream cheese frosting:

1. Using a mixer, blend the butter and cream cheese together until well combined.
2. Gradually add the confectioner’s sugar until fully incorporated.
3. Finally mix in vanilla and lemon juice.

Mnnnnn. Thank you, Emily, for making such a great afternoon repast at Brewster by the Sea Inn and Spa!

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