Extra Moist Lemon Cupcakes Recipes

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

Ingredients

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

ONE BOWL LEMON CUPCAKES

One Bowl Lemon Cupcakes image

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

Ingredients

2 ⅛ cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup milk
2 eggs
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup strained fresh lemon juice

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

EXTRA MOIST LEMON CUPCAKES

Extra Moist Lemon Cupcakes image

Make and share this Extra Moist Lemon Cupcakes recipe from Food.com.

Provided by grandma2969

Categories Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
6 tablespoons butter, softened
2/3 cup sugar
2 large eggs, lightly beaten
1 tablespoon ground lemon zest
2 tablespoons lemon juice
1/2 cup yogurt
1/4 teaspoon lemon extract
3 tablespoons granulated sugar
3 tablespoons lemon juice

Steps:

Preheat oven to 350*.Line 12 muffin tins with paper liners and set aside.
To make the batter:.
whisk flour, baking soda, baking powder and salt in a small bowl -- set aside.
In medium bowl, beat the butter till light and fluffy --
With mixer on high speed, gradually beat in sugar, and continue beating till mixture is very light and fluffy.
Lower speed to medium, beat in eggs, one at a time, beating just until blended, then beat in lemon juice, and zest and extract.
Lower speed to low, alternately beat in flour mixture and yogurt.beating just till blended.
to make the syrup.stir lemon juice and sugar in small cup --
Gently remove paper.replace baked cakes in tins, spoon syrup over the cakes.cool completely on rack --
Handle the cakes very gently.they will be tender and sticky.
Bake cakes about 20 minutes -- .

Nutrition Facts : Calories 176.7, Fat 7, SaturatedFat 4.2, Cholesterol 47.6, Sodium 135.3, Carbohydrate 26, Fiber 0.5, Sugar 15, Protein 2.9

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