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Lemon Cupcakes

Source of Recipe

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Lemon Cupcakes

Allrecipes.com
Aapted from Recipe by: friedbluetomato
307 reviews rate this recipe 4.5 of 5 stars.
30 servings
Prep 48 min. – Cook 17 min. - Ready In 1 hr. 25 min.


"Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth."

Ingredients:
3 cups self-rising flour
1 cup stick margarine or butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2-1/2 tablespoons fresh lemon juice, divided

Lemon Cream Icing
2 cups chilled heavy cream
3/4 cup confectioners' sugar
1-1/2 tablespoons fresh lemon juice

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.

2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

3. 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 flour. Beat until just combined; do not over mix.

4. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

5. To make the icing, beat the cream in a chilled bowl 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 the cooled cupcakes. Refrigerate leftovers.

1/30 of recipe equals: Calories: 232 (Calories from Fat: 118); Total Fat: 13.1g (Saturated Fat: 5.1g); Cholesterol: 64mg; Sodium: 260mg; Total Carbohydrates: 26.7g; Sugars: 16.8g; Dietary Fiber: 0.4g; Protein: 2.7g