Lemon Cupcakes

These light, lemony cupcakes, made from scratch, have a fluffy whipped cream icing.


Recipe by friedbluetomato, allrecipes

"Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth."
 
Ingredients
  

    3 cups self-rising flour
    1/2 teaspoon salt
    1 cup unsalted butter, at room temperature
    2 cups white sugar
    4 eggs, at room temperature
    1 teaspoon vanilla extract
    2 tablespoons lemon zest

    1 cup whole milk, divided
    2 1/2 tablespoons fresh lemon juice, divided
    Lemon Cream Icing
    2 cups chilled heavy cream
    3/4 cup confectioners' sugar
    1 1/2 tablespoons fresh lemon juice

Prep- 48 m, 

Cook- 17 m

Ready In- 1 h 25 m

Nutrients: 

30 servings,  232 cals
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Directions

  • 1. Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
  • 2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  • 3. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  • 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 for about 10 minutes before removing them to finish cooling on a rack.
  • 5. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the 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. Spread on the cooled cupcakes. Refrigerate leftovers.
Footnotes

Tip:
 
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


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Cake Magazine: Lemon Cupcakes
Lemon Cupcakes
These light, lemony cupcakes, made from scratch, have a fluffy whipped cream icing.
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