LEMON CUPCAKES
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
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.
LEMON CUPCAKES
These light and fluffy Lemon Cupcakes are made with a creamy lemon frosting for the tastiest citrus dessert ever! You'll love how easily they come together.
Provided by Lindsay
Categories Dessert
Time 1h30m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (176°C) and prepare a pan with cupcake liners.
- Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Combine the milk and lemon juice, then slowly add the mixture to the batter along with the lemon zest and mix until well combined.
- Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool.
- When the cupcakes have cooled, make the buttercream. Add the butter to a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and mix until smooth and well combined.
- Add the vanilla extract, 3-4 tablespoons of lemon juice and the lemon zest to the frosting and mix until well combined.
- Add the remaining powdered sugar and salt and mix until well combined and smooth. Add additional lemon juice as needed to get the right consistency and flavor.
- Pipe the frosting onto the cupcakes. I used Ateco tip 844.
- Cupcakes are best when stored well covered and eaten within 2-3 days. They can be left at room temperature for about 24 hours, then refrigerated. Serve at room temperature.
Nutrition Facts : Calories 410 calories, Sugar 44.9 g, Sodium 80.8 mg, Fat 21.2 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 54.8 g, Fiber 0.4 g, Protein 2.5 g, Cholesterol 70.3 mg
LEMON CUPCAKES
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
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
ONE BOWL LEMON CUPCAKES
I am a huge fan of 'One Bowl Chocolate Cake' by Allrecipes user 'shirleyo' on Allrecipes! I was determined to create a new cake flavor just as moist, fluffy, and homemade. These lemon cupcakes are contest-winning fluffy and moist deliciousness!
Provided by Dani
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 160 calories, Carbohydrate 26.6 g, Cholesterol 16.3 mg, Fat 5.3 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 216.4 mg, Sugar 17.5 g
LEMON CREAM CUPCAKES
Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). , Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.
Nutrition Facts : Calories 244 calories, Fat 11g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 178mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
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