Lemon Cupcakes
"Adapted from Cupcakes, Cupcakes and More Cupcakes! The icing makes more than for 12 cupcakes - unless you love icing!! Halved the recipe of the icing for my family!"
photo by Redsie
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
12 cupcakes
- Serves:
- 12
ingredients
- 236.59 ml butter
- 29.58 ml butter
- 3 lemons, zest of
- 591.47 ml white flour
- 4.92 ml baking powder
- 1.23 ml salt
- 3 eggs
- 236.59 ml sugar
-
Glaze
- 118.29 ml butter, at room temperature
- 591.47 ml powdered sugar
- 59.16 ml lemon juice
directions
- Preheat the oven to 325°F Insert liners into medium cupcake pans.
- Prepare cupcakes. Melt butter and lemon zest on low heat; the heat helps release the flavors and spice the butter.
- In a bowl, sift flour, baking powder and salt.
- Place eggs and sugar in a mixing bowl, beating on medium speed.
- Gradually add in the dry ingredients, alternating with the melted butter and mix until mixture is light and airy.
- Fill the cupcake liners two-third full.
- Bake for 20-25 minutes or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
- Remove from oven and cool on wire rack for 10 minutes.
- Prepare glaze: in an eletric mixer,beat butter with powdered sugar and lemon juice until frosting is integrated and smooth (add 1 more tablespoon of lemon juice for creamier texture if desired).
- Using a spatula, spread frosting on each cupcake, decorating with lemon zest.
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Reviews
-
The batter was thick like cookie dough instead of like cake or brownie batter. I tasted it with the frosting and without and I like it better without the frosting. The cupcakes came out more scone like instead of moist-like cup cakes. I would make it again for breakfast scones and add blueberries. -
This was an excellent recipe, but I only used a half cup of flour. As stated in the previous comment, it calls for too much flour and will end up making your cupcakes super dry. 1/2 cup of flour was more than enough. -
These were really nice cupcakes! The batter was quite thick which might be why the cupcakes turned out less moist than usual. They still had a lovely lemony flavour tho', and looked pretty too!
Tweaks
-
The batter was thick like cookie dough instead of like cake or brownie batter. I tasted it with the frosting and without and I like it better without the frosting. The cupcakes came out more scone like instead of moist-like cup cakes. I would make it again for breakfast scones and add blueberries.
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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