Lemon Blossom Cupcakes
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
53
Spice
64
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour2.5 tsps
Baking Powder1 tsp
Salt2 large
Egg (at room temperature)1 tsp
Pure Vanilla Extract1.25 cups
Whole Milk (at room temperature)Directions:
1
For the Cupcakes: Preheat the oven to 350ºF
2
Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups
3
Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside
4
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy
5
Add the eggs one at a time, mixing slowly after each addition
6
Add the vanilla to the milk in a large liquid measuring cup
7
Add one third of the dry ingredients followed by one third of the milk, and mix thoroughly
8
Repeat
9
Stop to scrape down the bowl as needed
10
Add the last third of dry ingredients followed by the last third of milk
11
Mix slowly until just incorporated
12
Add lemon juice and zest, and mix thoroughly at low speed
13
Scoop the batter into the cupcake pan using a standard-size ice-cream scoop until the cups are two-thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean
14
Transfer the pan to a wire rack to cool completely
15
Preheat the oven to 350ºF
16
Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups
17
Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside
18
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy
19
Add the eggs one at a time, mixing slowly after each addition
20
Add the vanilla to the milk in a large liquid measuring cup
21
Add one third of the dry ingredients followed by one third of the milk, and mix thoroughly
22
Repeat
23
Stop to scrape down the bowl as needed
24
Add the last third of dry ingredients followed by the last third of milk
25
Mix slowly until just incorporated
26
Add lemon juice and zest, and mix thoroughly at low speed
27
Scoop the batter into the cupcake pan using a standard-size ice-cream scoop until the cups are two-thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean
28
Transfer the pan to a wire rack to cool completely
29
For the Frosting: Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3 to 5 minutes
30
Frost the cupcakes with a swirl, and top with a lemon wedge or piece of lemon zest! Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3 to 5 minutes
31
Frost the cupcakes with a swirl, and top with a lemon wedge or piece of lemon zest!