lemon cupcake recipe

These moist fluffy and ZINGY lemon cupcakes with a perfect and easy lemon buttercream are sure to please!
 CourseDessert

Lemon Cupcakes

all-purpose flour

sugar (200 grams)

tbsp lemon zest

tsp baking soda

tsp baking powder

tsp kosher salt

unsalted butter (170 grams, melted)

eggs

sour cream (120 milliliters, room temperature)

whole milk (60 milliliters, warm)

lemon juice

butter (226 grams)

sugar

tsp salt

lemon

Preheat oven to 375F. Line the cupcake tin with papers.

Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow In color.

Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.

Add the eggs, milk, melted butter, lemon juice, sour cream, and sugar to a medium bowl and whisk together. Everything should be room temperature, but If things clump up after mixing then just microwave the bowl for 30 seconds and mix once more.

Add the wet to the dry mixture and mix until just combined. Fill cupcake papers about 3/4 the way up. Bake for 5 min at 375F then reduce temperature to 350F and bake another 10-12 or until the springy to the touch.

For the Cupcakes:

Cream the butter, salt and zest for a few minutes then sift in the powdered sugar in a few batches, mixing in between.

Scrape the bowl down and pour In the lemon juice while mixing on low. Scrape down once more and mix then transfer to a piping bag and decorate the cooled cupcakes.

For the Buttercream:

When life gives you lemons, make a big batch of lemon cupcakes!! These are one of my favorite cupcake recipes, I love the fluffy, moist crumb with that lemony frosting. Each bite is perfect. They MELT IN YOUR MOUTH and just have an amazing lemon flavor I know you'll love. I decorated them two ways, with a nice traditional dollop and an easy piped butterrcream lemon weddger. Let me know which you like best!

Recipe: https://preppykitchen.com/lemon-cupcakes/

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These moist and delicious lemon Valentine cupcakes are topped with a silky Swiss meringue buttercream flavored with a zingy raspberry reduction pipes into delicate roses.

Valentine Cupcakes

raspberries (170 grams)

granulated sugar (12 grams)

lemon (juiced)

all purpose flour (213 grams)

heaping)

tsp baking soda (1 grams, heaping)

tsp baking powder (4 grams)

sour cream (115 grams)

whole milk (118 milliliters)

egg whites (room temperature)

tbsp vanilla extract (7 milliliters)

pink food coloring

eggs (room temp)

sugar (300 grams)

salt

unsalted butter (454 grams)

tsp orange blossom water (5 milliliters Optional)

Put raspberries, lemon juice and sugar into a small pot and place over medium heat.

Break up the raspberries with the back of a spoon and simmer until reduced by a third or so.&nbsp;

Use a spatula to help strain into a bowl. Place in fridge to chill.

For the raspberry reduction

Preheat oven to 350 degrees. Prep your cupcake pan by lining it with cupcake papers.

Sift the dry ingredients including the sugar into a medium sized bowl. Give it a whisk. Set aside.

Add all of the wet ingredients into a separate bowl and whisk to combine.

Add the soft pink food coloring to the wet mixture a drop at a time. whisk and add more if the color isn't saturated enough.

Combine the wet to the dry ingredients. Whisk to combine.

Pour batter into prepped pan. Bake for 12 to 15 minutes or until the centers are springy to the touch.

Remove from oven and set aside to cool.

For the cupcakes

Place egg whites, sugar and salt into a glass bowl.

Transfer the bowl over a pot of simmering water. Make sure the bowl does not touch the water.

Whisk continuously until the mixture reaches  an internal temperature of 160 degrees or until the sugar has dissolved.

Transfer to a stand mixer and mix on low to high to get soft peeks. Mix until the mixture reaches room temperature.

Add butter 1 tablespoon at a time. Wait until each piece incorporates before adding the next.

Add orange blossom water or vanilla extract.

Whisk in a tablespoon of the raspberry reduction at a time until desired flavor and color are reached.

For the Swiss buttercream

Spread out a dollop of buttercream as the base of your cupcake.

Place the soft pink buttercream into a piping bag fitted with a 125 tip or a medium petal tip.

Pipe a spiral in the center of the cupcake. Begin piping small petals. Make them larger as you go.

For the assembly

No one will be able to resist these delicate Valentines Cupcakes topped with raspberry Swiss meringue buttercream roses.

Moist and zingy lemon cupcakes topped with raspberry-flavored buttercream are the perfect treat for any occasion but especially appropriate for Valentine’s day! A dozen roses are a nice gesture but a dozen rose cupcakes are a delicious surprise. It's a fast and easy recipe that is super-moist and delicious. I did add a drop of pink food coloring to the batter if you watch the video you'll see what happens when the raspberry reduction is used instead!

Full Recipe: https://preppykitchen.com/1504-2/

If you haven't made swiss meringue buttercream before I hope you give it a try. It's really creamy, not too sweet and pairs perfectly with that raspberry reduction.

A FEW TIPS AND POINTERS
* I made a batch of the cupcakes flavored with the 3 tablespoons of the raspberry reduction but they turn lilac after baking. Not the end of the world but wasn’t the look I was going for.
* You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
* Making the raspberry reductions takes a minute or two so if you’re in a hurry try adding in some strained preserved or a bit or the juice from frozen raspberries instead.

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How to Make Valentines Cupcakes

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Lemon Cupcakes

Valentine Cupcakes

Top 2 lemon cupcake recipe recipes from across the web

The most viewed lemon cupcake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cupcakes

Valentine Cupcakes

The most viewed lemon cupcake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine