Lemon Cupcakes
Ingredients
The cupcakes
-
¾
cup
all-purpose flour
-
¾
cup
cake flour
-
1
tsp
baking powder
-
⅛
tsp
baking soda
-
¼
tsp
salt
-
¾
cup + 2
granulated sugar
-
1
Tbsp
lemon zest
-
½
cup
unsalted butter
-
1
large
egg
-
2
large
egg whites
-
½
tsp
vanilla extract
-
¼
cup + 3
buttermilk
-
1½
Tbsp
fresh lemon juice
Simple syrup
-
1
Tbsp
fresh lemon juice
-
1
Tbsp
sugar
The frosting
-
¾
cup
butter
-
1½
tsp
fresh lemon zest
-
2½
cups
powdered sugar
-
1
Tbsp
fresh lemon juice
-
1
Tbsp
heavy cream
-
½
tsp
vanilla extract
-
¼
tsp
lemon extract
For decoration (optional)
-
as needed
lemon slices or lemon drop candies and mint leaves
Instructions
- Preheat the oven to 350°F.
- Sift the all-purpose and cake flour into a bowl, then add baking powder, baking soda, and salt; whisk and set aside.
- In a food processor, pulse together the granulated sugar and lemon zest until finely ground.
- In a mixer, whip the butter with the lemon sugar mixture until pale and fluffy.
- Add the egg, then the egg whites one at a time, mixing in vanilla with the second egg white.
- In a measuring cup, whisk together buttermilk and lemon juice.
- Combine the flour mixture and buttermilk mixture alternately into the butter mixture, mixing until just combined.
- Divide the batter among 12 lined muffin cups and bake until a toothpick comes out clean, about 18-20 minutes.
- Prepare the simple syrup by whisking together lemon juice and sugar; brush over warm cupcakes.
- For the frosting, whip butter with lemon zest until pale and fluffy, then mix in powdered sugar, lemon juice, cream, vanilla, and lemon extract.
- Frost the cooled cupcakes and decorate if desired.
Nutrition Facts (estimated)
Servings
12
Calories
403
Total fat
21g
Total carbohydrates
53g
Total protein
3g
Sodium
189mg
Cholesterol
67mg
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