Here is a lemon cupcake recipe I use for beautifully delicious treats. Ideally, you’d use buttercream frosting to top the cupcakes, but I tried these with lemon cream icing for a less buttery option, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.
Ingredients
Lemon Cream Icing
- 2 cups chilled heavy cream
- ¾ cup confectioners' sugar
- 1 ½ tablespoons fresh lemon juice
Cupcakes
- 3 cups self-rising flour
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups white sugar
- 4 large eggs, at room temperature
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup whole milk, divided
- 2 ½ tablespoons fresh lemon juice, divided
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
Step 2
Prepare the cupcakes: Sift flour and salt together in a bowl. Beat butter and sugar together in another bowl with an electric mixer until light and fluffy. Add in eggs one at a time, beating after each addition to incorporate. Mix in lemon zest and vanilla.
Step 3
Gently beat flour mixture into butter mixture, 1/3 at a time, alternating with 1/2 of the milk and 1/2 of the lemon juice after each of the first two additions of flour. Beat until just combined; do not overmix.
Step 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 before removing them to finish cooling on a rack, about 10 minutes.
Step 5
Meanwhile, make the icing: Beat cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add 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.
Step 6
Spread icing on cooled cupcakes. Refrigerate leftovers.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 232 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat8g | 40% |
Cholesterol64mg | 21% |
Sodium260mg | 11% |
Total Carbohydrate27g | 10% |
Dietary Fiber0g | 1% |
Total Sugars17g | |
Protein3g | |
Vitamin C2mg | 8% |
Calcium68mg | 5% |
Iron1mg | 4% |
Potassium54mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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