Extra Moist Lemon Cupcakes Food

LEMON CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
• 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.
• 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.
• 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.
• 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.

EXTRA MOIST LEMON CUPCAKES

Steps:

• Preheat oven to 350*.Line 12 muffin tins with paper liners and set aside.
• To make the batter:.
• whisk flour, baking soda, baking powder and salt in a small bowl -- set aside.
• In medium bowl, beat the butter till light and fluffy --
• With mixer on high speed, gradually beat in sugar, and continue beating till mixture is very light and fluffy.
• Lower speed to medium, beat in eggs, one at a time, beating just until blended, then beat in lemon juice, and zest and extract.
• Lower speed to low, alternately beat in flour mixture and yogurt.beating just till blended.
• to make the syrup.stir lemon juice and sugar in small cup --
• Gently remove paper.replace baked cakes in tins, spoon syrup over the cakes.cool completely on rack --
• Handle the cakes very gently.they will be tender and sticky.
• Bake cakes about 20 minutes -- .

LEMONY SUNSHINE CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
• Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.
• In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
• Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
• Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
• Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
• With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
• Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
• Serve cupcakes warm from the oven or at room temperature.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

ONE BOWL LEMON CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Stir flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Beat milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes.
• Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed.
• Fill cupcake liners with batter to about two-thirds full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

LEMON CUPCAKES

Steps:

• Beat together the butter, cream cheese, lemon zest and sugar, then beat in eggs until smooth.
• Gradually add the flour, baking powder and salt to the cheese mixture and beat with your mixer on low speed until just combined.
• Divide the batter evenly between 12 cupcake cups that have been lined with paper cupcake liners.
• Bake at 325F about 25 minutes until firm to the touch.
• While cupcakes are baking, make frosting by beating the frosting ingredients together until smooth.
• Let cool 10 minutes in pan, then transfer to a wire rack.
• Frost when cooled.