ALMOND CITRUS CUPCAKE
Steps:
- For the cupcake batter: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
- In the bowl of a stand mixer with a paddle attachment, mix together the cake flour, granulated sugar, almond meal, baking powder and salt. Add the butter and mix until crumbly in appearance, about 1 minute. Add the egg whites and whole egg and mix on medium until fluffy, about 1 minute. In a medium mixing bowl, combine the milk, orange juice, vanilla extract, almond extract and lemon zest. Mix approximately a third of the wet ingredients into the flour mixture. Scrape down the sides of the mixing bowl and beat for 1 minute on medium speed. Continue two more times with the remaining wet ingredients, beating for 1 minute between additions.
- Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, about 20 minutes. Remove from the pans and cool.
- For the frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until completely combined and free of lumps, about 2 minutes. On the lowest speed, slowly add the confectioners' sugar and mix until combined, about 1 minute. Add the orange zest and juice, vanilla extract and salt and mix on medium speed until light and smooth, about 2 minutes.
- To assemble, frost the cooled cupcakes with the citrus frosting using a pastry bag fitted with a star tip.
LEMON ALMOND CUPCAKES
Recipe courtesy of Odense Recipe Club. The old fashion cupcake has become the newest rage! The tart taste of lemon combined with the sweet, richness of Almond Paste make a super moist and flavor-filled cupcake. They are perfect for any picnic or party. Optional glaze: Mix until smooth, 1 cup confectioner's sugar with 5 teaspoons lemon juice and 1/2 teaspoon grated lemon rind.
Provided by seahorse73
Categories Dessert
Time 40m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 10
Steps:
- .
- Ingredients:.
- Preeheat oven to 350°F
- Place cupcake liners in muffins tins.
- In mixing bowl, mix Almond Paste and sugar until the texture of small crumbs. Add eggs one at a time, beating well between each. Add yogurt, oil, lemon juice and rind. Beat until well combined.
- Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl. Spoon batter into liners, a bit more than 1/2 full.
- Bake cupcakes in center of oven, 20-25 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean. Start testing at 20 minutes. Cool tins on wire racks for 5 minutes. Then, transfer cupcakes to wire rack and cool completely.
- Dust with confectioner's sugar or frost with optional glaze. Store in an airtight container for 2-3 days. Note: Unfrosted cupcakes can be frozen for 1 month.
Nutrition Facts : Calories 182.7, Fat 7.6, SaturatedFat 1.1, Cholesterol 37, Sodium 79.7, Carbohydrate 25.7, Fiber 0.9, Sugar 16.1, Protein 3.7
LEMON CURD CUPCAKES
Homemade lemon curd flavors these tender cupcakes that were made for my brother-in-law's 66th birthday. He loves lemon and gave these a big thumb's up.-Kerry Barnett-Amundson, Ocean Park, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 dozen.
Number Of Ingredients 23
Steps:
- For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon zest. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack. , In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator. Garnish with flowers or lemon zest if desired.
Nutrition Facts : Calories 376 calories, Fat 16g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 286mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 0 fiber), Protein 4g protein.
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
ALMOND FLOUR LEMON MUFFINS
These light and moist gluten-free muffins are made with almond flour instead of all-purpose flour. They are topped with a delightful crumble topping and a creamy, lemon glaze that isn't overly sweet. They are great for breakfast or a snack
Provided by fabeveryday
Time 45m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
- Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
- Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
- Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
- Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
- While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 42.2 g, Cholesterol 56.1 mg, Fat 29.6 g, Fiber 4.7 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 198.8 mg, Sugar 33.4 g
More about "lemon almond cupcakes recipes"
MINI LEMON ALMOND FLOUR MUFFINS (GF) - CAROLINE'S COOKING
From carolinescooking.com
Ratings 4Calories 90 per servingCategory Snack
EASY LEMON ALMOND CUPCAKES - CENTER STAGE WELLNESS
From centerstagewellness.com
Estimated Reading Time 5 mins
LEMON CUPCAKES - SIMPLY DELICIOUS
From simply-delicious-food.com
4.6/5 (23)Total Time 1 hrCategory Baked Goods, DessertCalories 219 per serving
KETO LEMON CUPCAKES WITH BLUEBERRIES - SWEET AS HONEY
From sweetashoney.co
LEMON MERINGUE CUPCAKES - KING ARTHUR BAKING
From kingarthurbaking.com
LEMON CUPCAKES WITH LEMON MASCARPONE FROSTING - URBAN BAKES
From urbanbakes.com
LEMON CUPCAKES WITH VANILLA FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON CUPCAKES RECIPE - HANDLE THE HEAT
From handletheheat.com
ALMOND LEMON CURD CUPCAKES | PIPKA'S OF DOOR COUNTY
From pipkas.com
LEMON ALMOND CUPCAKES
From odense.com
VANILLA ALMOND CUPCAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
LEMON-ALMOND MUFFINS RECIPE - SERIOUS EATS
From seriouseats.com
FLUFFY, MOIST CUPCAKES TOPPED WITH ALMOND FROSTING
From chelsweets.com
THE BEST LEMON CUPCAKES EVER - SWEETEST MENU
From sweetestmenu.com
LEMON ALMOND MUFFINS RECIPE | YOUR HOMEBASED MOM
From yourhomebasedmom.com
VANILLA ALMOND CUPCAKES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
10 BEST ALMOND FLOUR CUPCAKES RECIPES | YUMMLY
From yummly.com
VEGAN LEMON CUPCAKES (MOIST AND PERFECT) - LOVING IT VEGAN
From lovingitvegan.com
ALMOND FLOUR CUPCAKES- JUST 6 INGREDIENTS! - THE BIG MAN'S WORLD
From thebigmansworld.com
LEMON CUPCAKES WITH HONEY ALMOND CREAM CHEESE FROSTING
From yourcupofcake.com
LEMON CUPCAKES (FROM SCRATCH) - THE CHUNKY CHEF
From thechunkychef.com
VEGAN LEMON ALMOND CAKE | EASY AND DELICIOUS | TWO SPOONS
From twospoons.ca
KETO LEMON CUPCAKES - DIVALICIOUS RECIPES
From divaliciousrecipes.com
RICOTTA LEMON CUPCAKES WITH ALMOND RECIPE
From recipeland.com
LEMON CUPCAKES- MOIST, LIGHT, AND SO LEMON-Y! -BAKING A MOMENT
From bakingamoment.com
ALMOND FLOUR CUPCAKES - COOK NOURISH BLISS
From cooknourishbliss.com
ALMOND FLOUR CUPCAKES: EXTRA MOIST AND FLUFFY! - CHOPNOTCH
From chopnotch.com
KETO LEMON CUPCAKES (CREAMY LEMON FROSTING) – DITCH THE CARBS
From ditchthecarbs.com
ALMOND FLOUR CUPCAKES - EATING BIRD FOOD
From eatingbirdfood.com
LEMON CUPCAKES RECIPE | ZERO CALORIE SWEETENER & SUGAR …
From splenda.com
ALMOND FLAVORED CUPCAKES - THERESCIPES.INFO
From therecipes.info
ALMOND CUPCAKES | RECIPE | ALMOND CUPCAKES, CUPCAKE FROSTING …
From pinterest.com
GLUTEN-FREE LEMON CUPCAKES
From glutenfreepalate.com
LEMON ALMOND CUPCAKES — BLUENU
From bluenu.net
LEMON DRIZZLE CUPCAKES - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
ALMOND FLOUR CUPCAKES IN 25 MINUTES [STEP BY STEP INSTRUCTIONS]
From lemonfirebrigade.com
GLUTEN-FREE VEGAN LEMON CUPCAKES - RHIAN'S RECIPES
From rhiansrecipes.com
10 BEST LEMON ALMOND MUFFINS RECIPES | YUMMLY
From yummly.com
LEMON-LIME CUPCAKES | KING ARTHUR BAKING
From kingarthurbaking.com
LEMONCELLO ALMOND CUPCAKES - THIS OLE MOM
From thisolemom.com
LEMON ANGEL FOOD CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
ALMOND FLOUR CUPCAKES (KETO, GLUTEN-FREE, DAIRY-FREE)
From sweetashoney.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love