Lemon cupcakes. Add cream, lemon juice, and lemon zest and beat until combined and smooth. It you like your cupcakes sweet, then icing is a must--The batter would also work well for lemon poppy seed muffins, I think, because my cupcakes, at least, weren't super sweet. The batter by itself was great, too though--definitely take the time to lick the spoon!
There's no doubt about it, these are LEMON cupcakes.
You can taste that bright, citrus flavor in every bite.
Like a perfectly moist lemon cake—in adorable cupcake form—this recipe more than satisfies a sweet tooth. (Even total chocolate devotees will be asking for another.) The dessert comes together in exactly an hour, and that's by design.
You can have Lemon cupcakes using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Lemon cupcakes
- You need 1 1/2 cup of all-purpose flour.
- Prepare 2 tsp of baking powder.
- Prepare 2 1/2 tbsp of milk.
- You need 3/4 cup of granulated sugar.
- It's 1 pinch of salt.
- Prepare 1/2 cup of butter.
- You need 2 of eggs.
- You need 3 of egg whites.
- Prepare 1 cup of sugar.
- You need 3 tbsp of lemon juice.
We devised a from-scratch batter and icing that are both simple enough to whip up on a weeknight. You'll use an electric mixer to make the dough, then. Just like with the batter, you will want to taste as you go. Remember to taste a cupcake WITH frosting on it… when tasting the batter and buttercream individually you may not get the full blast of lemon flavor. 🙂 If these cupcakes look familiar, they probably are- we double this recipe to make lemon blueberry cake, and we use the exact same base recipe for my lemon cupcakes with blackberry cream cheese frosting.
Lemon cupcakes step by step
- 1. In a large mixing bowl, mix the sugar and butter until well combined.
- Add the eggs one at time, and mix well.
- Add 1/2 cup of flour and mix very well, then andd another egg..
- Add the remaining flour, baking powder, salt, milk, and lemon juice, and mix well until combined..
- preheat your oven at 350°F. and bake cupcakes 20-30 minutes.
- For the merenge, beat the egg whites until they're firm, and slowly add sugar until firm and glossy..
The gorgeous purple frosting is naturally colored and flavored with blackberries- and is absolutely divine. For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. If desired, sprinkle with additional lemon zest. A simple from-scratch lemon cupcake has blackberry buttercream frosting.