Lemon Cupcakes

My company had an event where employees were asked to cook or bake something to bring that represented their culture or background.  I decided that I would bake a dessert because, well…that’s what I do!  

It’s been at or above 100 degrees F every day for the past 2 or 3 weeks here in North Texas, so I decided that I needed to bring a dessert that’s light and refreshing.  Everyone loves cupcakes and it’s easy to make a lot of them for many people.  Lemon’s are a citrusy, tropical fruit that always seem refreshing on a hot summer day.  So, with that I decided to bring lemon cupcakes!

This is a from-scratch recipe that turned out deliciously moist and light.  It pairs perfectly with cream cheese buttercream frosting!  Although this recipe is fairly easy, make sure you have a solid hour to devote to prepping and baking these.  They will also need to cool several hours before frosting.

Ingredients:

  • 3 cups sifted all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 3/4 cup granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • 1 heaping tablespoon lemon zest (about 3 lemons)
  • 1/3 cup fresh lemon juice (about 3 lemons)

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Line cupcake pan with liners.
  3. Whisk the flour, baking powder, baking soda, and salt together.  Set aside.
  4. Using a mixer, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.  Scrape down the bowl with a rubber spatula.
  5. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes.
  6. With mixer on low, add in the buttermilk, lemon zest, and lemon juice and mix until combined.  The batter will be a little thick.
  7. Scoop batter into cupcake liners, filling them about 2/3 full.
  8. Bake about 18 minutes or until toothpick insert into the middle comes out clean.

Note:

This can also be made into a 9-inch three-layer cake.  Simply prepare three 9-inch round cake pans.  Add cake batter and bake for approximately 20 minutes or until done.  Completely cool before frosting.

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This recipe made 36 regular sized cupcakes and 24 mini-cupcakes.  I sliced up a couple lemons and quartered the slices as a garnish for the top of each cupcake.  The cupcakes went within the first 15 minutes of my work event, so they were a big hit!

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I hope you enjoy!

Have a sweet day! ~ JEN

 

 

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