Sunday, February 20, 2011

Luscious Lemon Cupcakes

Adorable and perfect for a baby shower.

I really love lemon cupcakes. I am not sure if I always have, but lately they have been closing in on my sugar cookie cupcakes as one of my favorites. The recipes are very similar so it makes sense that I love them both. The frosting is so tasty, perfectly balanced between sweet and sour. I added yellow coloring to the frosting to play up the lemon flavor. These particular cupcakes were for a baby shower where they did not know the sex of the baby. You can see some green frosted cupcakes in the picture which are actually my sugar cookie cupcakes topped with green tinted vanilla frosting. I was not at this baby shower, as it was an order for a friend, but I was told by my friend who purchased the cupcakes that the future father thought they were better than Georgetown Cupcake. They are pretty big here in DC (and featured on TLC) so I take that as a pretty big compliment.

I hope you are not cupcaked out, because I have many more to show you!

Luscious Lemon Cupcakes with Lemon Buttercream
recipe from Baked Perfection

makes 24-30 cupcakes

1 cup butter, softened
2 cups sugar
3 eggs
4 teaspoons grated lemon zest
4 tablespoons of lemon juice
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

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool completely.

Lemon Buttercream
recipe from Baked Perfection

2 cups butter, softened
zest of 1 lemon
juice from 1 lemon (2 if it is not a juicy lemon)
1 teaspoon vanilla extract
generous pinch of salt
6 cups powdered sugar

Cream the butter, lemon zest, and vanilla. Slowly add the powdered sugar 1 cup at a time alternating with the lemon juice. (Feel free to add yellow food coloring like I did)

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