Too Many Lemons! Lemon Cupcakes

Too Many Lemons!

Lemon Cupcakes

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If you have a good lemon tree, don’t let those lemons go to waste! Along with main dishes and lemonade, they can be used to make zesty sweet desserts. Try this classic cupcake recipe with a lemon twist.

Ingredients:

Cupcakes

  • 1 1/3 cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup sugar
  • 2-3 heaping tablespoons lemon zest
  • ½ cup softened butter
  • 2 large eggs
  • 1 tsp rum or vanilla extract
  • ¼ cup and 2 tablespoons half and half, whole milk, or milk alternative
  • 2 tablespoons fresh squeezed lemon juice

Lemon Buttercream Frosting

  • ½ cup softened butter
  • 1 ½ – 2 ½ powdered sugar (sifted)
  • 1 tablespoon heavy cream, half and half, whole milk
  • 1 tablespoon fresh squeezed lemon juice
  • 2 tablespoons lemon zest

Directions:

Cupcakes

  • Preheat oven to 350°F. Line muffin tin with cupcake liners.
  • In a medium bowl, sift together flour, baking powder, and salt.
  • In another small bowl, toss together sugar and lemon zest until combined.
  • Using a mixer, beat together butter and lemon-sugar mixture on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary.
  • On medium speed, beat in eggs, one at a time, beating well after each addition.
  • Add vanilla extract and beat until combined.
  • With the mixer on low speed, add half of the dry ingredients and beat just until combined.
  • Add milk and lemon juice and beat until combined.
  • Add the other half of the dry ingredients and beat slowly until just combined. Do not overmix – the less you mix, the lighter the cupcakes will be.
  • Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to cool in pan for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

Lemon Buttercream Frosting:

  • In the bowl of an electric mixer, beat butter on medium speed until smooth, creamy, about 2 minutes.
  • Add 3/4 cup powdered sugar and beat well until smooth.
  • Add cream, lemon juice, and lemon zest and beat until combined and smooth.
  • Add another 3/4 cup sugar and beat until completely smooth and fluffy. Beat in more sugar as needed, until desired consistency (thick enough to pipe). Frost cupcakes once they’ve cooled.

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