LEMON CUPCAKE DECORATIONS RECIPES

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LEMON CUPCAKES RECIPE | REAL SIMPLE



Lemon Cupcakes Recipe | Real Simple image

Like a perfectly moist lemon cake—in adorable cupcake form—this recipe more than satisfies a sweet tooth. (Even total chocolate devotees will be asking for another.) The dessert comes together in exactly an hour, and that’s by design. We devised a from-scratch batter and icing that are both simple enough to whip up on a weeknight. You’ll use an electric mixer to make the dough, then pour it into 12 lined muffin cups. The mini cakes bake in 20 minutes, and after they cool completely, you’ll ice them with a creamy and tart concoction of butter, confectioners’ sugar and lemon zest and juice.

Provided by Kristin Evans Dittami

Total Time 1 hours 0 minutes

Yield Makes 12 cupcakes

Number Of Ingredients 15

For the cupcakes:
1?½ cups all-purpose flour, spooned and leveled
1 tablespoon finely grated lemon zest
1?½ teaspoons baking powder
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup whole milk
For the frosting:
½ cup (1 stick) unsalted butter, at room temperature
1?½ cups confectioners’ sugar
2 teaspoons finely grated lemon zest plus 2 fresh lemon juice
¼ teaspoon kosher salt

Steps:

  • Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, lemon zest, baking powder, and salt; set aside.
  • Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the  vanilla, scraping down the sides of the bowl as necessary.
  • Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  • Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes, then transfer to rack(s) to cool completely.
  • Make the frosting: Using an electric mixer, beat the butter and sugar on medium-high until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, juice, and salt. Frost the cupcakes.

Nutrition Facts : Calories 318 calories, CarbohydrateContent 40 g, CholesterolContent 76 mg, FatContent 16 g, FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 10 g, SodiumContent 167 mg, SugarContent 28 g

TOP 10 LEMON CUPCAKES IDEAS AND INSPIRATION
INGREDIENTS 1 cup all-purpose flour 1/4 cup SPLENDA® Sugar Blend 1/4 cup nonfat dry milk powder 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 5 tablespoons trans-free margarine, softened 3/4 cup nonfat lemon-flavored yogurt 1 large egg 2 tablespoons water 1/2 teaspoon lemon extract 1 cup confectioners' sugar 2 teaspoons fresh lemon juice 2 teaspoons water (CLICK on link for full instructions!)
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LEMON CUPCAKES RECIPE | REAL SIMPLE
Sep 13, 2012 · Ingredients. Ingredient Checklist. For the cupcakes: 1 ½ cups all-purpose flour, spooned and leveled. 1 tablespoon finely grated lemon zest. 1 ½ teaspoons baking powder. ¼ teaspoon kosher salt. ½ cup (1 stick) unsalted butter, at room temperature. ¾ cup granulated sugar.
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