Lemon Cream Cupcakes
Source of Recipe
I adapted from Taste of Home
Recipe Introduction
These are delicious! I cut the original recipe in half and changed it slightly. I will post the original recipe at the bottom. The cupcakes have a wonderful texture--light, tender, and moist. The yogurt worked great in place of the sour cream. For the 1/2 egg, I beat an egg in a small dish and just measured out half--about 1 1/2 Tbs. or so. I started making the frosting with 1 cup of powdered sugar but I could tell it wasn't going to make enough, so I added another 1/2 cup and added a bit more liquid until it looked right. This made just barely enough frosting for the 12 cupcakes. I might double the frosting nex time. I also added a few drops of lemon oil to the batter and a couple of drops to the frosting just because I have it.
List of Ingredients
1 stick unsalted butter -- softened
1 cup sugar (I used about 2 T. or so less and I used C&H "baker's ultra fine" sugar)
1 1/2 eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract -- (1/2 to 1 tsp)
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream (I used 1 cup low-fat plain yogurt)
FROSTING:
1 1/2 tablespoons unsalted butter -- softened
1 1/2 cups powdered sugar
1 tablespoon or so lemon juice
1/4 teaspoon vanilla extract -- (1/4 to 1/2 tsp)
1/4 teaspoon grated lemon peel -- approx.
1 tablespoon milk -- approx.Recipe
Preheat oven to 350 degrees.
In the mixing bowl of a stand mixer, thoroughly cream butter and sugar until light and fluffy and pale in color, stopping and scraping down the sides of the bowl a couple of times. (I didn't time it but I beat this for quite a while)
Beat in eggs, one at a time. Add lemon peel and vanilla; mix well.
Stir flour and spoon into measuring cups and level off. Sift dry ingredients together into a small bowl. Add to creamed mixture alternately with sour cream or yogurt (batter will be thick). Don't over-mix at this point.
Fill 12 greased or paper-lined muffin cups (I sprayed my paper-liners with Pam) almost to the top. Bake for about 25 minutes or until a toothpick inserted near the center comes out clean or when tops spring back when touched lightly.
Cool for 10 minutes; remove to wire racks to cool completely.
For frosting, cream butter and powdered sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth (adding more liquid or more powdered sugar to get the right consistency). Frost cupcakes.
Original recipe
Lemon Cream Cupcakes
SUBMITTED BY: Ruth Ann Stelfox
yield:30 servings
1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
FROSTING:
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
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