LEMON CUPCAKES RECIPE | ALLRECIPES
Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.
Provided by friedbluetomato
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Total Time 1 hours 25 minutes
Prep Time 48 minutes
Cook Time 17 minutes
Yield 30 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
- Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 232 calories, CarbohydrateContent 26.7 g, CholesterolContent 63.6 mg, FatContent 13.1 g, FiberContent 0.4 g, ProteinContent 2.7 g, SaturatedFatContent 7.9 g, SodiumContent 259.8 mg, SugarContent 16.8 g
LEMON CUPCAKES RECIPE | REAL SIMPLE
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
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
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