Lemon Cupcakes






Lemon Cupcakes Ingredients

Lemon Cupcakes

  • 3/4 cup purpose flour
  • 3/4 cup cake flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest
  • 1/2 cup unsalted butter , softened
  • 1 large egg
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 1/4 cup + 3 Tbsp buttermilk
  • 1 1/2 Tbsp fresh lemon juice
  • Simple Syrup
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp sugar

Lemon Buttercream Frosting

  • 3/4 cup butter
  • 1 1/2 tsp fresh lemon zest
  • 2 1/2 cups powdered sugar
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract
  • Lemon slices or lemon drop candies decorating




Instructions

  • Preheat the kitchen appliance to 350°F. Line twelve quick bread cups with cake liners; put aside.
  • In a massive bowl, beat the butter and sugar along till lightweight and downlike, concerning five minutes. Add the eggs, one at a time, compounding well when every addition. ram down the lemon rind and vanilla.
  • In a little cup with a pour spout, stir along the juice and milk. Set aside.
  • Combine the flour, leavening, and salt in a very medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk mixture, beating well when every addition.
  • Divide the batter equally among the ready quick bread cups. Bake for 18-20 minutes or till a pick inserted into the middle comes out with solely some dry crumbs.
  • Cool for ten minutes. away cupcakes from the pan and funky fully on a wire rack.
  • Cut the centers out of the of every cake and fill the cavity with one tablespoon of conserve. Frost the cupcakes any method you wish.





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