I love lemon flavored desserts. When I saw this one on the Our Best Bites website I knew I had to give it a try. The taste was so good. You definitely need to beat the mixture as long as recommended to get that fluffy goodness. I’ll just let these speak for themselves. Yummy.
Lemon Cupcakes and Lemon Buttercream Icing (Recipe adapted from Our Best Bites)
1 1/2 c. (3 sticks) of butter
3 c. cake flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 c. sugar
5 large eggs
2 tsp. vanilla extract
4 Tbsp. freshly squeezed lemon juice
Zest of 2 lemons
1 c. buttermilk
Preheat oven to 325. Line 2 12-cup muffin tins with cupcake liners. Beat butter and sugar on medium speed until light and fluffy, 4-5 minutes. Sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside. After butter and sugar have mixed sufficiently, with the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, lemon juice, and lemon zest.
With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated.
Using a standard cookie scoop, place about 2 scoops of batter into each muffin cup til almost filled.
Bake about 20-25 minutes or just until a toothpick inserted into the center of one of the cupcakes comes out clean. Remove from oven and cool completely.
2 sticks butter
1/2 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
2 1/4 c. powdered sugar
Beat butter, lemon rind, and lemon juice in an electric mixer until creamy. Gradually add powdered sugar, beating to spreading consistency.
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