In the Kitchen: Lemon cupcakes

These have to be the prettiest treats I have ever made! It was so difficult for me to actually get around to eating them because they just looked that cute, but when I did bring myself to eating them I had no regrets. Nor any remorse after picking up a second one. The cake itself is very light and fluffy and the icing is perfect!

Lemon Cupcakes 

print recipe here

Cake:

INGREDIENTS

yields about 30 cookies 

• 3 cups self-rising flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups white sugar
• 4 eggs, at room temperature
• 1 teaspoon vanilla extract
• 3 1/2 tablespoons lemon zest
• 1 cup whole milk, divided
• 3 1/2 tablespoons fresh lemon juice, divided

 (The amount of lemon zest or lemon juice can vary with just how strong of a lemon taste you want the cupcakes to have.)

COOKING INSTRUCTIONS 

Preheat to 375 degrees F. Line cupcake pans with paper liners.

Sift the self-rising flour and salt together in a bowl. In another, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in 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 four. Beat until just combined--make sure not to over mix.

Fill the prepared cupcake liners with batter 3/4 full, and bake for about 18 minutes, or until inserted toothpick comes out clean. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

Icing:

INGREDIENTS

• 2 cups chilled heavy cream
• 3/4 cup confectioners' sugar
• 2 1/4 tablespoons fresh lemon juice

COOKING INSTRUCTIONS 

Beat the chilled heavy cream 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 

completely cooled cupcakes.


Lastly I added on some raspberries on top more for visual appeal than anything, but the flavor really complimented the lemon as well. As shown in the first picture I also added a quarter lemon slice to the top of the cupcakes. Decorate how you please, or simply devour. I'm not judging.

Enjoy! ♥