MINI LEMON CUPCAKE RECIPES RECIPES

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

Ingredients

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

MISSY'S LEMON AND BLUEBERRY CUPCAKES RECIPE | REE DRUMMOND ...

Missy's Lemon and Blueberry Cupcakes Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories dessert

Total Time 40 minutes

Cook Time 20 minutes

Yield 12 cupcakes

Number Of Ingredients 19

Ingredients

1 1/2 sticks unsalted butter (let stand at room temp)
3 eggs (let stand at room temp)
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/4 cup milk
3 tablespoons finely shredded lemon peel
Butter baking spray
Blueberries, coated with flour
3 to 4 cups powdered sugar
1 stick unsalted butter (let stand at room temp)
1 stick cream cheese
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
Lemon peel
Blueberries
Sprig of fresh mint

Steps:

Preheat the oven to 350 degrees F.
For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.

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