Lemon
Cupcakes
prep time:
30 MINS
cook time:
20 MINS
total time:
50 MINS
Homemade Lemon Cupcakes are
soft and tender, topped with a sweet and creamy Lemon Buttercream frosting.
Unbelievably cute and bursting with lemon flavor
Ingredients
·
2 1/2 cups all-purpose flour
·
2 cups white granulated sugar
·
3 teaspoons baking powder
·
1 teaspoon salt
·
1 cup whole milk room temperature
·
1/2 cup vegetable oil
·
2 tablespoons lemon juice
·
1 tablespoon lemon zest
·
2 large eggs room temperature
·
2/3 cup water
·
Yellow Gel Food Color optional
Frosting:
·
2 cups (550grams) unsalted butter room temperature
·
8-9 cups powdered sugar
·
1 teaspoons vanilla extract
·
3 tablespoons lemon juice
·
Yellow Gel Food Color optional
Instructions
1. Preheat oven to 350°F
degrees.
2. Add cupcake liners to a
regular muffin pan. Set aside.
3. To a large bowl add dry
ingredients: flour, sugar, baking powder and salt, whisk to combine.
4. To another large bowl (or
the bowl of a stand mixer), add milk, oil, lemon juice, lemon zest, and eggs.
Whisk on medium speed until fully combined, about 1 minute.
5. Add the dry ingredients to
the wet ingredients and beat until well combined. Stop once to scrape the sides
and bottom of the bowl with a spatula.
6. With the mixer on low speed,
slowly add the water and after that the food coloring if using. Mix just until
combined. Scrape down the sides of the bowl as needed.
7. Fill the cupcake liners with
batter just a little over half.
8. Bake for 15-20 minutes, or
until a toothpick comes out with a few moist crumbs NOT raw batter. Start
checking on the cupcakes at the 15-minute mark. If you are baking mini
cupcakes, they may be done in 9-12 minutes.
9. Once done, remove the tray
from oven and allow to cool for 3-5 minutes, then remove cupcakes to a cooling
rack to finish cooling.
Frosting:
1. Add butter to a large mixer
bowl and mix until smooth.
2. Add 4 cups of powdered sugar
and mix until smooth.
3. Add the vanilla extract, gel
food coloring and lemon juice, mix until smooth.
4. Add the remaining 4 cups of
powdered sugar and mix until smooth. If the buttercream is too soft, add more
sugar, 1/2 cup at a time.
5. Fix a piping bag with a
large star tip or any other piping tip that you like.
6. Pipe the buttercream onto
the cupcakes and garnish with lemon slices.
7. Refrigerate cupcakes at
least one hour before serving.
8. Store in the refrigerator
for 3-4 days.
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