LEMON CUPCAKES
These light and fluffy Lemon Cupcakes are made with a creamy lemon frosting for the tastiest citrus dessert ever! You'll love how easily they come together.
Provided by Lindsay
Categories Dessert
Time 1h30m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (176°C) and prepare a pan with cupcake liners.
- Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Combine the milk and lemon juice, then slowly add the mixture to the batter along with the lemon zest and mix until well combined.
- Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool.
- When the cupcakes have cooled, make the buttercream. Add the butter to a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and mix until smooth and well combined.
- Add the vanilla extract, 3-4 tablespoons of lemon juice and the lemon zest to the frosting and mix until well combined.
- Add the remaining powdered sugar and salt and mix until well combined and smooth. Add additional lemon juice as needed to get the right consistency and flavor.
- Pipe the frosting onto the cupcakes. I used Ateco tip 844.
- Cupcakes are best when stored well covered and eaten within 2-3 days. They can be left at room temperature for about 24 hours, then refrigerated. Serve at room temperature.
Nutrition Facts : Calories 410 calories, Sugar 44.9 g, Sodium 80.8 mg, Fat 21.2 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 54.8 g, Fiber 0.4 g, Protein 2.5 g, Cholesterol 70.3 mg
LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING
Lemon Cupcakes with Lemon Buttercream Frosting is the only lemon cupcakes recipe you will ever need! Made with fresh lemon juice and tons of flavor, these moist lemon cupcakes are zingy, refreshing and topped with lemon buttercream frosting.
Provided by Heather - A Wicked Whisk
Time 27m
Number Of Ingredients 15
Steps:
- To make your Lemon Cupcakes, preheat oven to 375 degrees F and line 24 cupcake pan cups with paper liners.
- Sift the flour, baking powder and salt together in a bowl. In another bowl, beat the softened 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, lemon juice and lemon zest.
- Gently mix the flour mixture into the butter mixture, one third at a time, alternating and add the milk. 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 your Lemon Buttercream Frosting, in a medium sized mixing bowl, sift the powdered sugar. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Add in a pinch of salt and then the lemon juice and zest.
- Continue to beat on medium speed until the frosting is light and creamy. If frosting is too thin, add a bit more powdered sugar. If it is too thick, add a tablespoon of water or milk to thin it out.
Nutrition Facts : ServingSize 1 cupcake, Calories 296.8 kcal, Carbohydrate 43.3 g, Protein 2.5 g, Fat 13.2 g, SaturatedFat 8 g, Cholesterol 59.1 mg, Sodium 122 mg, Fiber 0.6 g, Sugar 33.3 g, UnsaturatedFat 4.4 g
LEMON CUPCAKES WITH LEMON BUTTERCREAM
Easy Lemon Cupcakes with Lemon Buttercream are soft and moist lemon cupcakes frosted with lemon buttercream.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Line a 12-count cupcake tin with cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, add the butter and sugar. Using a hand mixer, beat on medium-high speed until light and fluffy, about 2 minutes.
- Add in the eggs one at a time, beating each egg until fully incorporated after each addition. Add vanilla and lemon zest. Beat until combined.
- Alternating between the flour mixture, milk, and lemon juice, add each to the butter mixture, beginning and ending with the flour mixture. Beat until just combined, making sure not to overmix.
- Fill the prepared cupcake liners about ¾ full. Bake about 12-15 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- While the cupcakes are cooling, prepare the buttercream.
- To a large mixing bowl, add butter, lemon extract, and milk. Using a hand mixer on medium speed, beat ingredients together until smooth. If desired, add yellow food coloring.
- Add confectioners' sugar into butter mixture and beat on low speed until desired consistency is reached. You may want to add more sugar.
LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful.
Provided by ANELA
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
- To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
- To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
- To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Nutrition Facts : Calories 601.2 calories, Carbohydrate 92.5 g, Cholesterol 172.5 mg, Fat 24.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 14.6 g, Sodium 434.2 mg, Sugar 74.1 g
LEMON CREAM CUPCAKES
These lemony cupcakes contain a decadent surprise: a cream cheese filling that elevates them to true dessert heights.
Provided by Food Network
Categories dessert
Time 35m
Yield Makes 12 cupcakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Spray the muffin tin with cooking spray.
- Combine the butter and 1 1/4 cups of the sugar in the large bowl and beat with the mixer on medium-high speed until fluffy. ADd the eggs and 3 tablespoons of the lemon juice and beat until well combined, scraping down the bowl once or twice as necessary. Mix in the flour, baking powder, slat, and 2 teaspoons of the lemon zest until just combined.
- In the small bowl, mash together the cream cheese, the remaining 1/4 cup sugar, the remaining 1 tablespoon lemon juice, and the remaining 1 teaspoon lemon zest until combined.
- Spoon about 3 tablespoons of the batter into each muffin cup. Place about 1 tablespoon of the cream cheese mixture on top of each portion of batter and cover the cheese with some of the remaining batter (the batter should reach three-quarters of the way to the top of each cup). Bake until golden, about 20 minutes. Let the cupcakes cool in the pan for 10 minutes before turning over onto the wire rack to cool completely. Use the strainer to sift the tops with confectioners' sugar before serving if desired.
LEMON CUP CAKES WITH LEMON BUTTER CREAM
Make and share this Lemon Cup Cakes With Lemon Butter Cream recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and sugar; cream until light.
- Add egg yolks; cream well.
- Add flour, that has been sifted with baking powder, alternately with the milk.
- Add lemon rind.
- Turn into deep cupcake pans that have been well greased.
- Bake in a quick oven (that's code for 425 degrees Fahrenheit) until done, 15 minutes should do.
- Meanwhile, while baking, get double boiler out and combine lemon butter cream ingredients; sugar, dash salt, juice and rind of 1 lemon, 3 egg yolks and 2 tablespoons butter over hot water, until sugar is dissolved and mixture is slightly thickened; cool. This mixture can be spread between layers of cakes and is especially good on cupcakes on previous page when mixed with whipped cream which is the 1 cup whipping cream beaten, I think you could use Cool Whip here.
Nutrition Facts : Calories 497.4, Fat 29.2, SaturatedFat 17, Cholesterol 269.8, Sodium 250.4, Carbohydrate 54.8, Fiber 0.7, Sugar 33.8, Protein 6.1
LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING
Zesty and bright, these cupcakes are sure to wow! A vibrant frosting (flavored with a quick homemade jam) sits atop a lemony, moist cupcake studded with colorful berries. Using frozen blueberries makes these cupcakes accessible any time of year, too!
Provided by Kim
Categories Lemon Cupcakes
Time 4h25m
Yield 18
Number Of Ingredients 21
Steps:
- Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
- Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
- Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
- Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
- Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
- While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
- Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
- Frost cooled cupcakes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 62.5 mg, Fat 16.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 10.1 g, Sodium 132.7 mg
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5/5 (2)Estimated Reading Time 2 mins
- Add of the the cake ingredients to a large mixing bowl. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick.
- For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done. Allow to cool.
- The original recipe said that the cupcakes will fall after they come out of the oven, but this is normal and to just fill up the indentation with more frosting. I didn’t have this problem at all!
- For frosting, place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy.
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