Lemon Cupcakes Recipe

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Lemon Cupcakes with Cream Cheese Frosting

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Lemon Cupcakes with Lemon Icing Frosting

All photos from my little kitchen ❤

Recipe from allrecipes.com

Lemon Cupcakes

  • 3 cups self-rising flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups white sugar
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1 cup whole milk, divided
  • 2 1/2 tablespoons fresh lemon juice, divided

Lemon Icing Frosting

  • 2 cups chilled heavy cream
  • 3/4 cup confectioners’ sugar
  • 1 1/2 tablespoons fresh lemon juice
  1. Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

*** Cream Cheese Frosting(as previously posted in another entry :https://ivancouver604.wordpress.com/2013/09/13/red-velvet-cupakes-with-cream-cheese-frosting/)

recipe makes 3 cups

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

I really enjoyed this especially during picnics or bbq’s in the summer with friends and family.  I find both frostings fit nicely with this cupcake.  The Lemon Icing Frosting was definitely a hit with fans who really want a stronger kick of lemon!  The cupcake itself is also very moist.  🙂

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3 thoughts on “Lemon Cupcakes Recipe

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