Lemon Gem Cupcakes Food

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LEMON CUPCAKES



Lemon Cupcakes image

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.

Provided by friedbluetomato

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 30

Number Of Ingredients 12

3 cups self-rising flour
½ 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 ½ tablespoons fresh lemon juice, divided
2 cups chilled heavy cream
¾ cup confectioners' sugar
1 ½ tablespoons fresh lemon juice

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.

Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g

LEMON GEM CUPCAKES



Lemon Gem Cupcakes image

These are sunny, bright and FULL of amazing lemony flavor! Are are 100% vegan! From: Veganomicon, The Ultimate Vegan Cookbook. This recipe uses rice milk for the cakes and soy milk for the frosting. I have made them using soy milk in BOTH, and they turned out just fine!

Provided by Kozmic Blues

Categories     Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 15

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
2/3 cup sugar, plus
2 tablespoons sugar
1 cup rice milk
1 teaspoon vanilla extract
1/4 cup lemon juice
1 tablespoon lemon zest
1/4 cup vegan margarine, softened (non hydrogenated)
1/4 cup soymilk
2 tablespoons lemon juice
2 cups confectioners' sugar, sifted

Steps:

  • Preheat oven to 350°F.
  • Line a 12 muffing tin with paper liners.
  • Sift together flour, baking powder, baking soda, and salt.
  • In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.
  • Pour the dry ingredients into the wet and mix until smooth.
  • Fill each muffin tin about 2/3 full.
  • Bake cupcakes for 17-20 minutes.
  • Remove cupcakes from muffin tin, and place on wire cooling rack.
  • Frost when fully cooled.
  • For the frosting: Beat the margarine with a hand mixer until fluffy.
  • Stir in soy milk and lemon juice.
  • Add confectioners sugar and mix until smooth.
  • Frost cupcakes.

Nutrition Facts : Calories 225.4, Fat 4.8, SaturatedFat 0.4, Sodium 145.8, Carbohydrate 44.8, Fiber 0.5, Sugar 33.2, Protein 1.6

LEMON CUPCAKES



Lemon Cupcakes image

Lemon desserts are for me what chocolate desserts are for chocoholics. These are mildly rather than aggressively lemony. I figure 7/8 cup flour by filling a 1 cup measure, then removing 2 tablespoons. 1 Tbs grated lemon zest is approximately one lemon's worth of peel. By the way, the frosting is also good on carrot cake.

Provided by echo echo

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1/2 cup butter, at room temp
1 (3 ounce) package cream cheese
1 tablespoon grated lemon zest
2/3 cup sugar
2 eggs
7/8 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons butter
1 (3 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 teaspoon grated lemon zest

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.

Nutrition Facts : Calories 280.2, Fat 15.3, SaturatedFat 9.1, Cholesterol 72, Sodium 181.8, Carbohydrate 33.8, Fiber 0.3, Sugar 26.3, Protein 2.9

LEMON CUPCAKES



Lemon Cupcakes image

Usher in spring with these tender, lemony cupcakes. It's a recipe from my mother that I spiced up a bit. -Bertina Nicholas-Johnson, Waynesboro, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 to 3 tablespoons grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup half-and-half cream
FROSTING:
1/4 cup shortening
1-1/2 to 1-3/4 cups confectioners' sugar
1/4 teaspoon vanilla extract
1/8 teaspoon lemon extract
5 to 6 teaspoons 2% milk

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined. , Fill paper-lined muffin cups three-fourths full. Bake at 325° for 15-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners' sugar, extracts and enough milk to reach spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 319 calories, Fat 14g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 124mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

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