The Best Cupcakes I’ve Ever Eaten

I’m a chef and, although I can bake, I’m not a baker so I have to give props when props are due: Rebecca Franklin JWU Class of 2013, makes the best cupcakes I’ve ever eaten. Light, moist and incredible, I just had to let everyone know about them!

‘Becca was kind enough to share her recipe with me and I’m sharing it with you. You’ve got to try them!

Becca’s Lemon Cupcakes with Lemon Cream Cheese Frosting

By: Rebecca L. Franklin
Johnson & Wales University ’13
Baking & Pastry Arts
Food Service Management
Teaching Assistant, College of Culinary Arts

Lemon Cupcake Ingredients:

1 ½ Cups Sugar
2 ¼ cups sifted all purpose flour
3 tsp. baking powder
1 tsp. salt
½ cup butter (softened)
2/3 cup milk
1/3 cup milk
1 ½ tsp lemon juice (half a lemon)
2 eggs


Preheat oven to 350 degrees.
Sift flour, sugar, baking powder, and salt into a bowl.
Add softened butter, 2/3 cup milk and lemon juice and beat on medium speed for 2 minutes.
Add additional 1/3 cup milk and eggs. Beat an additional 2 minutes.
Using an ice cream scoop, fill each cupcake cup about ¾ full.
Bake at 350 for 15 minutes or until golden brown on top.

Lemon Cream Cheese Icing Ingredients:

1 8oz package cream cheese, softened
1 ½ cups confectioner’s sugar, sifted
½ cup (1 stick) butter, softened
Juice of one lemon
1 tsp Vanilla


On medium speed, beat the cream cheese and butter until smooth.
Add confectioner’s sugar (in two stages), vanilla, and lemon juice and continue to beat until you have a smooth consistency.
Spread or pipe onto cooled cupcakes.

Yield: about 18 cupcakes.

Chef Carrie

‘Becca’s Lemon Cupcakes are an excellent dessert choice if you’re taking a meal to someone in need. Add something fun to the meal you take! Check out They simplify meal coordination so friends, family, neighbors and co-workers can show they care.

11-15-2011 | “This weekend, we had to try making these cupcakes that Chef Carrie claims are the best cupcakes she’s ever eaten. The verdict was unanimous – both our family and visitors loved the cupcakes. They would be a great addition to a meal and easy to transport.”

~ Adina Bailey,