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 Lemon Desserts
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 - BBC FOOD
These easy lemon cupcakes are zingy and springy. The recipe is quick, easy and foolproof, so great for beginners or baking with kids. Get creative with the sprinkles or add a few drops of food colouring to brighten them up.
Provided by Emily Angle
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 12 cupcakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases.
- In a large bowl, beat the butter and sugar using an electric mixer until the mixture is pale and fluffy.
- Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the lemon zest.
- Fold in the flour using a large metal spoon until no traces of it are visible. Gently fold in the lemon juice and milk to loosen the mixture.
- Spoon the mixture into the paper cases, about 55g/2oz per case. Bake for 25 minutes, or until the cakes spring back when the centres are pressed gently with a finger. Leave to cool in the tin for 5 minutes, then place on a wire rack to cool completely.
- To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake.
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LEMON CUPCAKES RECIPE - BBC FOOD
These easy lemon cupcakes are zingy and springy. The recipe is quick, easy and foolproof, so great for beginners or baking with kids. Get creative with the sprinkles or add a few drops of food colouring to brighten them up.
From bbc.co.uk
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Reviews 5
- To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake.
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LEMON CUPCAKES RECIPE - BBC FOOD
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- To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake.
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