How To Make Lemon Cupcakes?
Here is a lemon cupcake recipe that I use for wonderfully delicious treats. Ideally, you would use buttercream for the cupcakes, but I tried these with lemon cream icing for a less buttery option and they were perfect! These cupcakes really are lighter than air and melt in your mouth.
Prep Time: 45 mins
Cook Time: 20 mins
Additional Time: 20 mins
Total Time: 1 hrs 25 mins
Servings: 30
Cook Time: 20 mins
Additional Time: 20 mins
Total Time: 1 hrs 25 mins
Servings: 30
Ingredients
Cupcakes:
- 3 cups self-rising flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup whole milk, divided
- 1 cup unsalted butter, at room temperature
- 2 cups white sugar
- 4 large eggs, at room temperatur
- 2 tablespoons lemon zest
- 2 ½ tablespoons fresh lemon juice, divided
Lemon Cream Icing:
- ¾ cup confectioners’ sugar
- 1 ½ tablespoons fresh lemon juice
- 2 cups chilled heavy cream
Directions
Step 1:Preheat the oven to 375 degrees F (190 degrees C). line 30 muffin tins with paper cups.
Step 2:Prepare the cupcakes: Sift flour and salt together in a bowl. In another bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating after each addition to incorporate them. Mix in the lemon zest and vanilla.
Step 3:Carefully beat 1/3 of the flour mixture into the butter mixture, alternating with half the milk and half the lemon juice after each of the first two additions of flour. Beat until everything is well combined; do not overmix.
Step 4:Pour 3/4 of the batter into the prepared muffin tins and bake in the preheated oven until a toothpick inserted in the centre comes out clean (about 17 minutes). Let the muffins cool in the ramekins before removing and cooling on a cooling rack, about 10 minutes.
Step 5:In the meantime, prepare the glaze: Beat the cream in a chilled bowl with an electric mixer on low speed until the cream starts to thicken. Gradually add the icing sugar and lemon juice, beating after each addition until fully incorporated. Increase the mixer speed to high and beat until the icing forms soft peaks, about 5 minutes.
Step 6:Spread the frosting over the cooled cupcakes. Shop any leftovers in the fridge.
