Lemon Cupcakes with Lemon Buttercream Frosting
Seriously, I am so annoyed at WordPress! Ever since letter I was completely deleted, I’ve been saving drafts of my posts like nobody’s business. Still, the first paragraph of this entry somehow managed to disappear, and once again, I find myself a little fed up with this stinking blog site. Anyways, the deleted paragraph had pretty much just explained why I skipped letter K (in case any of you noticed). Basically, I had been thinking of making a Kahlua cupcake, but since I wanted to bring in these cupcakes to school (to celebrate my birthday!!), I decided having an alcohol flavored batter wouldn’t be the best. I know it bakes out and stuff (seriously, it’s not like anyone’s going to be getting drunk off of cake any time soon), but I still felt like the idea/flavor wouldn’t be too popular among my teachers. I had been looking forward to lemon, too, for some time now (I LOVE citrus flavors!!), so I figured I would make these to bring in and go back to K some other time. So that’s about it as far as what I had already typed, so I guess without further ado we’ll move on to the recipe and whatnot. I hope you enjoy!
Original recipe from http://the-cupcakery-blog.blogspot.com/2008/02/week-8-lemon-cupcakes-with-lemon-kissed.html
I actually increased the lemon juice in the batter because I didn’t think the flavor was strong enough. Below, I have posted how much I actually put in (the increased amount), but you’re welcome to try out the original recipe and see which one you prefer.
Lemon Cupcakes with Lemon Buttercream Frosting
2 sticks unsalted butter, softened
2 cups sugar
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
2 Tbsp. lemon zest
5 Tbsp. lemon juice
Preheat oven to 325° degrees.
Line cupcake pan with mini baking cups. Set aside.
In a large bowl with an electric mixer, cream the butter and sugar together until fluffy, about 4 minutes.
Add the eggs, one at a time until the mixture becomes creamy.
In a medium bowl combine the flour, baking soda and salt together. Whisk to combine.
Alternately add the dry ingredients and the milk until completely incorporated.
Add the lemon zest and fresh lemon juice. Mix batter for an additional minute. Mixture should look light and fluffy.
Divide the batter among the cupcake liners and bake for 19 to 23 minutes, or until a wooden pick inserted in the center comes out clean.
Lemon Buttercream Frosting
4 oz. (1 stick) unsalted butter, softened
3 cups powdered sugar
1 tsp. heavy cream
1 tsp. pure vanilla extract
2 Tbsp fresh lemon juice
Yellow gel food coloring (optional)
With an electric mixer, cream the butter and half of the powdered sugar.
Add the heavy cream, beat for a minute, and scrape down the sides of the bowl
Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.
Beat on high speed for 5-6 minutes or until the frosting is fluffy. Add Wilton gel “Yellow” in small amount to achieve desired pastel color. (optional)
It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.
While this recipe was originally meant for mini cupcakes (in which case this recipe would make 72), I baked them in regular sized liners, and it took approximately 19-23 minutes. (So the time posted above in the instructions is for standard cupcakes. As mini cupcakes, these would need to bake for 14-17 minutes). Other than that, I really don’t have much to add. While I increased the amount of lemon juice in the batter, I left the frosting recipe alone. Without changing either, I feel like the lemon would have been barely detectable, whereas I wanted it to be a clear, strong flavor. Feel free to play around with how much juice you use (2 tablespoons being just a trace and 5 or 6 tablespoons being what I ended up putting in). I was so happy with this recipe, and I’m sure I’ll be making this refreshing cupcake again sometime soon! (Although now that Fall is approaching, I may have to wait a few months for Spring/Summer to return! That’s when this flavor really fits in best. The cupcakes are so nice, light, and pure, I can totally picture taking them on a picnic or eating them outside or something!)
Ok, that’s about it! I can’t believe I’m finally caught up on my blog posts… I know I just did three of them over the weekend, and I apologize for waiting so long to write them! (I think it had been the honey flavor for a month or two…) Future posts will probably have to end up being shorted than my first few posts ( 😦 ) just because otherwise I’ll have no time to upload them! (And a short post is better than no post!) I hope you guys still enjoy them, and I’ll do my best to stay more on top of the blog!
I’ll write again soon,