Lemon CupcakeHere it is, the end all, be all of lemon cupcakes. A family in my neck of the woods is adopting an 11-year-old girl from China. International adoptions are out of this world expensive so her friends put together a benefit fundraiser/bake sale for the family, unbeknownst to them. I brought cupcakes and I wanted them to be good! I had a little bit of a go big or go home attitude with these. So I went big and I was so extremely proud of the results!

I found the recipe on Cooking Classy. I have deemed Cooking Classy as a “safe” blog- consistently good results so it would probably be okay to try a recipe for the first time and serve it to friends… or in this case, sell it!

I don’t say this often, but I could have eaten just the cake and been happy. The texture was so fluffy and moist. Just down right perfect cake. I almost cried. You are supposed to do a glaze of lemon juice and sugar over the top of the warm cupcakes before they cool all the way and I loved that final step. The lemon glaze added an extra kick of lemon and it was just the right touch. Next time, just to experiment, I’d try poking the cupcakes with a toothpick and letting the glaze trickle down inside the cupcake. When life gives you lemons, make lemon cupcakes.

Lemon Cupcakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
 
Ingredients
  • ¾ cup all-purpose flour
  • ¾ cup cake flour
  • 1 tsp baking powder
  • ? tsp baking soda
  • ¼ tsp salt
  • ¾ cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest (zest of 2 medium lemons)
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 2 large egg whites
  • ½ tsp vanilla extract
  • ¼ cup + 3 Tbsp buttermilk
  • 1½ Tbsp fresh lemon juice
  • !Simple Syrup
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp sugar
Instructions
  1. Preheat oven to 350 degrees. Sift both flours into a large mixing bowl. Add baking powder, baking soda, and salt. Whisk to combine, about 20 seconds and set aside.
  2. In a second bowl, whisk together ¾ cup and 2 TBSP suga with lemon zest then whip in the butter with the lemon mixture until pale and fluffy. Mix in the eggs and egg whites one at a time.
  3. In a liquid measuring cup, measure the butter milk then add lemon juice.
  4. Add ? flour mixture to the butter/egg mixture. Mix until Just combine.
  5. Add ½ of the buttermilk mixture to the and mix until just combine.
  6. Repeat the process with the flour and buttermilk mixture and finish by mixing in the last ? of the flour mixture.
  7. Divide batter among 12 paper lined muffin cups. Bake about 18-20 minutes. Remove from oven, cool slightly, and transfer the cupcakes to a wire rack.
  8. For the simple syrup combine 1 TBSP lemon juice and 1 TBSP granulated sugar until the sugar has dissolved. Brush mixture over warm cupcakes, use all of the syrup, about two coats on each cupcake.
  9. Allow cupcakes to cool completely before frosting
 

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