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
- self-rising flour: 3 cups
- salt: 0.5 tsp
- unsalted butter, at room temperature: 1 cup
- white sugar: 2 cups
- eggs, at room temperature: 4 piece
- lemon zest: 2 Tbsp
- vanilla extract: 1 tsp
- whole milk: 1 cup (divided)
- ½ tablespoons fresh lemon juice: 2 piece (divided)
- chilled heavy cream: 2 cups
- confectioners' sugar: 0.75 cup
- ½ tablespoons fresh lemon juice: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
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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.
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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.
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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.
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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.
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Spread icing on cooled cupcakes. Refrigerate leftovers. AllrecipesPhoto
