Lemon Cupcakes with Lemon Buttermilk recipe
Today I’m sticking with a classic, Lemon Cupcakes with Lemon Buttercream Frosting. These are a classic done right. What do I love about these cupcakes? They are loaded with an abundance of lemon flavor (if we are going to call them lemon cupcakes, they better taste like lemon, right? Not just a hint here and there), they have a soft texture and the frosting on top is to die for! These are summers dream cupcakes right here.
Don’t wait for a reason to celebrate to make these, just make them because it’s summer! That’s a celebration alone, right? I always think the weekend counts as a reason to celebrate with cupcakes too.
1 Cup Sugar
1 1/2 Tablespoon Lemon Zest
4 Egg Whites (room temperature)
3/4 Cup Cake Flour
3/4 Cup All-Purpose Flour
1/4 Teaspoon Salt
2 Teaspoons Baking Soda
1/2 Cup Buttermilk
1 1/2 Tablespoon Lemon Juice
1/2 Cup Butter
4 Cup Powdered Sugar
4 Tablespoon Lemonade Concentrate (defrosted)
2 Tablespoons Buttermilk
Lemon Zest for Garnish
![](http://img-aws.ehowcdn.com/640/cme/photography.prod.demandstudios.com/23b762e4-cb25-4013-adcd-2913ebd970fc.jpg)
Directions
Step 1
Preheat oven to 350 degrees F. Line a 12-cavity cupcake tin with baking cups.
Step 2
In the bowl of an electric mixer, cream together butter and sugar. Add lemon zest. Add egg whites one at a time beating after each addition.
Step 3
In a separate bowl combine flour, salt and baking soda.
Step 4
Combine buttermilk and lemon juice in a small bowl.
Step 5
Add alternately flour and buttermilk mixtures to the butter and sugar, scraping down the sides of the bowl, until fully combined.
Step 6
Fill cupcake tins ¾ full. Bake 18-20 minutes, until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before frosting.
Step 7
In the bowl of an electric mixer, beat all frosting ingredients until smooth and creamy. Frost cupcakes. Garnish with lemon zest. Serve and enjoy!
Tip
Don’t wait for a reason to celebrate to make these, just make them because it’s summer! That’s a celebration alone, right? I always think the weekend counts as a reason to celebrate with cupcakes too.
![Lemon Cupcakes with Lemon Buttercream Frosting | Cooking Classy](http://www.cookingclassy.com/wp-content/uploads/2014/06/lemon-cupcakes13+srgb..jpg)
![Lemon Cupcakes with Lemon Buttercream Frosting | Cooking Classy](http://www.cookingclassy.com/wp-content/uploads/2014/06/lemon-cupcakes4+srgb..jpg)
![Lemon Cupcakes with Lemon Buttercream Frosting | Cooking Classy](http://www.cookingclassy.com/wp-content/uploads/2014/06/lemon-cupcakes8+srgb..jpg)
Things You'll Need
1/2 Cup Butter (softened)1 Cup Sugar
1 1/2 Tablespoon Lemon Zest
4 Egg Whites (room temperature)
3/4 Cup Cake Flour
3/4 Cup All-Purpose Flour
1/4 Teaspoon Salt
2 Teaspoons Baking Soda
1/2 Cup Buttermilk
1 1/2 Tablespoon Lemon Juice
For Frosting:
1/2 Cup Butter
4 Cup Powdered Sugar
4 Tablespoon Lemonade Concentrate (defrosted)
2 Tablespoons Buttermilk
Lemon Zest for Garnish
![](http://img-aws.ehowcdn.com/640/cme/photography.prod.demandstudios.com/23b762e4-cb25-4013-adcd-2913ebd970fc.jpg)
Directions
Step 1
Preheat oven to 350 degrees F. Line a 12-cavity cupcake tin with baking cups.
Step 2
In the bowl of an electric mixer, cream together butter and sugar. Add lemon zest. Add egg whites one at a time beating after each addition.
Step 3
In a separate bowl combine flour, salt and baking soda.
Step 4
Combine buttermilk and lemon juice in a small bowl.
Step 5
Add alternately flour and buttermilk mixtures to the butter and sugar, scraping down the sides of the bowl, until fully combined.
Step 6
Fill cupcake tins ¾ full. Bake 18-20 minutes, until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before frosting.
Step 7
In the bowl of an electric mixer, beat all frosting ingredients until smooth and creamy. Frost cupcakes. Garnish with lemon zest. Serve and enjoy!
0 comments:
Post a Comment