LEMON CUPCAKES
These light and fluffy Lemon Cupcakes are made with a creamy lemon frosting for the tastiest citrus dessert ever! You'll love how easily they come together.
Provided by Lindsay
Categories Dessert
Time 1h30m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (176°C) and prepare a pan with cupcake liners.
- Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Combine the milk and lemon juice, then slowly add the mixture to the batter along with the lemon zest and mix until well combined.
- Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool.
- When the cupcakes have cooled, make the buttercream. Add the butter to a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and mix until smooth and well combined.
- Add the vanilla extract, 3-4 tablespoons of lemon juice and the lemon zest to the frosting and mix until well combined.
- Add the remaining powdered sugar and salt and mix until well combined and smooth. Add additional lemon juice as needed to get the right consistency and flavor.
- Pipe the frosting onto the cupcakes. I used Ateco tip 844.
- Cupcakes are best when stored well covered and eaten within 2-3 days. They can be left at room temperature for about 24 hours, then refrigerated. Serve at room temperature.
Nutrition Facts : Calories 410 calories, Sugar 44.9 g, Sodium 80.8 mg, Fat 21.2 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 54.8 g, Fiber 0.4 g, Protein 2.5 g, Cholesterol 70.3 mg
LEMON CUPCAKES WITH LEMON FROSTING
The best lemon cupcake topped with a sweet lemon frosting.
Provided by AngelaD
Categories Desserts Frostings and Icings Lemon
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
- Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
- Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 35.6 g, Cholesterol 60.1 mg, Fat 11.8 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 161.4 mg, Sugar 23.5 g
LEMON CUPCAKES WITH FRESH BLUEBERRY BUTTERCREAM
These Lemon Cupcakes with Fresh Blueberry Buttercream are a must bake this Summer!
Provided by Ashley Manila
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees (F). Line a 12 mold cupcake tin with paper liners and set aside.
- In a medium bowl combine the flour, baking powder, baking soda, and salt; whisk well and set aside.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the sugar, lemon extract and lemon zest and beat until well combined. Add in the egg and egg yolk and mix well, scraping down the sides of the bowl as needed. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream and mix until just combined. Repeat with remaining flour and sour cream, being sure to mix on low until just combined. Turn mixer off. Using a rubber spatula, quickly fold in the lemon juice.
- Divide the batter evenly among the prepared muffin cups, filling them 3/4 of the way full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted, and stored in a freezer safe bag, for up to 2 months.
- In a small saucepan combine blueberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Allow mixture to cool completely before using. If you'd like to have enough blueberry puree to drizzle on the cupcakes, double this recipe and set half aside for decorating.
- Once the blueberry puree has cooled, place the softened butter in a large bowl or in the body of a stand mixer. Using a handheld mixer, or with the paddle attachment on your stand mixer, beat butter on medium-high (scraping down the sides as needed) until completely smooth; about 2 minutes.
- Add in a 1/4 cup of the blueberry puree and beat until completely combined; about 1 minute (don't worry if the mixture looks weird at this point).
- Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream and salt, then beat on high-speed for a full 2 minutes - this thickens up the frosting and makes it nice and fluffy.
- Frost cooled cupcakes as desired.
LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING
Lemon Cupcakes with Lemon Buttercream Frosting is the only lemon cupcakes recipe you will ever need! Made with fresh lemon juice and tons of flavor, these moist lemon cupcakes are zingy, refreshing and topped with lemon buttercream frosting.
Provided by Heather - A Wicked Whisk
Time 27m
Number Of Ingredients 15
Steps:
- To make your Lemon Cupcakes, preheat oven to 375 degrees F and line 24 cupcake pan cups with paper liners.
- Sift the flour, baking powder and salt together in a bowl. In another bowl, beat the softened 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, lemon juice and lemon zest.
- Gently mix the flour mixture into the butter mixture, one third at a time, alternating and add the milk. Beat until just combined; do not over mix.
- 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.
- To make your Lemon Buttercream Frosting, in a medium sized mixing bowl, sift the powdered sugar. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Add in a pinch of salt and then the lemon juice and zest.
- Continue to beat on medium speed until the frosting is light and creamy. If frosting is too thin, add a bit more powdered sugar. If it is too thick, add a tablespoon of water or milk to thin it out.
Nutrition Facts : ServingSize 1 cupcake, Calories 296.8 kcal, Carbohydrate 43.3 g, Protein 2.5 g, Fat 13.2 g, SaturatedFat 8 g, Cholesterol 59.1 mg, Sodium 122 mg, Fiber 0.6 g, Sugar 33.3 g, UnsaturatedFat 4.4 g
LEMON CUPCAKES WITH LEMON BUTTERCREAM
Easy Lemon Cupcakes with Lemon Buttercream are soft and moist lemon cupcakes frosted with lemon buttercream.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Line a 12-count cupcake tin with cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, add the butter and sugar. Using a hand mixer, beat on medium-high speed until light and fluffy, about 2 minutes.
- Add in the eggs one at a time, beating each egg until fully incorporated after each addition. Add vanilla and lemon zest. Beat until combined.
- Alternating between the flour mixture, milk, and lemon juice, add each to the butter mixture, beginning and ending with the flour mixture. Beat until just combined, making sure not to overmix.
- Fill the prepared cupcake liners about ¾ full. Bake about 12-15 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- While the cupcakes are cooling, prepare the buttercream.
- To a large mixing bowl, add butter, lemon extract, and milk. Using a hand mixer on medium speed, beat ingredients together until smooth. If desired, add yellow food coloring.
- Add confectioners' sugar into butter mixture and beat on low speed until desired consistency is reached. You may want to add more sugar.
LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING
I've been on a lemon and lime kick lately and these cupcakes are DELICIOUS! Let your inner artist shine. Cupcakes are a fun way to experiment with piping frosting and trying out new decorating ideas. If you mess up, just eat it! Found on countryhome.com
Provided by kittycatmom
Categories Dessert
Time 38m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, soda, and salt. Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice (batter may appear slightly curdled). Divide evenly among prepared muffin cups.
- Bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. Cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**.
- When completely cooled, pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved white chocolate, and lemon zest. Store frosted cupcakes in a covered container and keep refrigerated. Makes 24 cupcakes.
- Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. Stir in the lemon peel. If desired, tint some of the frosting with pink gel icing color for decorating.
- *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using.
- **MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Bring to room temperature before frosting. The frosting can be made up to 3 days ahead, covered, and refrigerated. Set out at room temperature to soften enough to spread.
Nutrition Facts : Calories 193.1, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.7, Sodium 163.7, Carbohydrate 26.7, Fiber 0.3, Sugar 17.2, Protein 2.7
LEMON BUTTERCREAM FROSTING RECIPE
Calling all lemon dessert lovers! This easy Lemon Buttercream Frosting is impossible to resist. Pipe it onto cupcakes, spread it on a cake--or just eat it with a spoon. It's that good!
Provided by Aimee Shugarman
Categories Basics
Time 10m
Number Of Ingredients 4
Steps:
- For the frosting, beat butter for 3-5 minutes until pale in color.
- Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
Nutrition Facts : Calories 143 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
LEMON BUTTERCREAM FROSTING (FROM THE FAMOUS SPRINKLES CUPCAKES)
I got this from my sister, who got it off the box of a Sprinkles Cupcake mix. She said it was to die for. Sprinkles is a famous bakery in CA, and was featured on Oprah.
Provided by C. Taylor
Categories Dessert
Time 10m
Yield 12 cupcakes
Number Of Ingredients 5
Steps:
- Combine butter, sugar and salt and beat till well combined.
- Add lemon juice,zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.
HOMEMADE LEMON CUPCAKES
These sunshine sweet homemade lemon cupcakes with vanilla frosting are incredibly soft and bursting with lemon flavor!
Provided by Sally
Categories Cupcakes
Time 3h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Set aside.
- Whisk the flour, baking powder, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the milk, lemon juice, and lemon zest. Once combined, stop the mixer. Do not overmix this batter.
- Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when they're done. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Remove from the oven and allow to cool completely before frosting. I usually let them cool completely in the muffin pan.
- Frost cooled cupcakes with vanilla buttercream. If topping with lemon zest, do so right before serving. There may be leftover frosting depending how much you use on each cupcake.
- Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM
Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting. These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious!
Provided by Danielle
Categories Dessert
Time 50m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (177°C). Line two muffin pans with 15 cupcake liners and set aside.
- In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
- Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
- Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined.
- Frost the cooled cupcakes as desired.
LEMON BUTTERCREAM FROSTING
Using one bowl and just four ingredients, you can whip up a batch of this deliciously easy lemon buttercream frosting in just 10 minutes!
Provided by Sophia Assunta
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Using a hand held mixer or standing mixer, cream the butter using a paddle or whisk attachment on medium high until light and fluffy, about 4-5 minutes. If necessary, half way through scrape down the sides of the bowl and continue mixing.
- Turn off the mixer and add powdered sugar, lemon juice, lemon zest. Mix on low for a minute until it incorporates and starts to look crumbly.
- Turn up the speed and continue mixing on medium to medium high, about 3-4 minutes until light and fluffy.
- If the frosting is too thick, you can add a tablespoon of milk or cream. If it is too thin, you can add another 1 or 2 tablespoons of powdered sugar.
Nutrition Facts : ServingSize 2 tbsp frosting, Calories 145 kcal, Carbohydrate 19 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 67 mg, Sugar 19 g
THE BEST LEMON BUTTERCREAM FROSTING
Classic Buttercream Frosting flavored with fresh lemons makes this Best Lemon Buttercream Frosting one of those go-to frostings that will always be a hit.
Provided by Two Sisters Crafting
Categories Frosting
Time 10m
Number Of Ingredients 9
Steps:
- In a mixer, add the butter and the lemon juice.
- Cream together on low speed until they are completely combined.
- Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
- Add the lemon zest and 1 small drop of yellow food coloring (if desired)
- Continue to mix.
- If the frosting is too runny, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.
More about "lemon cupcakes with lemon buttercream frosting food"
LEMON CUPCAKES - COOKING CLASSY
From cookingclassy.com
4.5/5 (8)Total Time 2 hrsCategory DessertCalories 403 per serving
- Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
- In a food processor, pulse together 3/4 cup + 2 Tbsp granulated sugar with lemon zest until finely ground, about 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy (if you don't have the paddle attachment that constantly scrapes bowl, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white.
- In the liquid measuring cup used to measure buttermilk, whisk together buttermilk with lemon juice. Add 1/3 of the flour mixture to the butter/egg mixture, then mix just until combined. Then add 1/2 of the buttermilk mixture to the butter/egg mixture and mix just until combined. Repeat process with flour and buttermilk mixture once more then finish by mixing in last 1/3 of the flour mixture. Scrape down sides and bottom of bowl.
- Divide batter among 12 paper lined muffin cups. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly. Meanwhile prepare simple syrup.
LEMON CUPCAKES WITH LEMON BUTTERCREAM ICING – FOOD FUSION
From foodfusion.com
Estimated Reading Time 2 mins
LEMON BUTTERCREAM FROSTING WITH LEMON EXTRACT RECIPES - YUMMLY
From yummly.com
LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING | TASTY ...
From tastykitchen.com
LEMON CUPCAKES WITH LEMON BUTTERCREAM ICING RECIPE | THE ...
From thebellephant.com
LEMON CUPCAKES - PREPPY KITCHEN
From preppykitchen.com
Ratings 385Calories 394 per servingCategory Dessert
- Cream the butter, salt and zest for a few minutes then sift in the powdered sugar in a few batches, mixing in between.
LEMON CURD FILLED CUPCAKES WITH LEMON BUTTERCREAM FROSTING ...
From triedandtasty.com
4/5 (2)Total Time 20 minsCategory DessertCalories 262 per serving
- Line cupcake pan with cupcake liners. In the bowl of your stand mixer add the dry ingredients and mix together using the paddle attachment for about a minute.
- With mixer on low, drop in butter, a few cubes at a time continuing until all butter has been incorporated (it should resembles coarse sand).
- Add eggs one at a time on low speed. With mixer still on low slowly pour in milk and vanilla. Increase speed to medium and beat for 2 minutes until batter is smooth, light and fluffy, scraping sides of bowl as needed.
LEMON SHERBET CUPCAKES & BUTTERCREAM FROSTING RECIPE ...
From myrecipes.com
5/5 (2)Total Time 1 hr 10 minsServings 30
- Prepare Cupcakes: Preheat oven to 350°F. Beat 1 cup softened butter at medium speed with a heavy-duty stand mixer until creamy; gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tablespoon zest, 1 tablespoon juice, and 1 teaspoon vanilla. Place 30 paper baking cups in three 12-cup standard-size muffin pans; spoon 1/4 cup batter into each baking cup.
- Bake in preheated oven until a wooden pick inserted in centers comes out clean, 20 to 23 minutes. Remove from pans to wire racks, and cool completely, about 20 minutes.
- Prepare Frosting: Beat 8 ounces softened butter and 3 tablespoons lemon zest at medium speed until creamy, 1 to 2 minutes. Gradually add powdered sugar alternately with 8 tablespoons lemon juice, beating at low speed until blended after each addition. Add up to 1 tablespoon lemon juice, 1 teaspoon at a time, beating until desired consistency is reached. Add food coloring, and beat at high speed until well blended and frosting is light and fluffy, 1 to 2 minutes.
VEGAN LEMON CUPCAKES WITH LEMON FROSTING - KEEPING THE PEAS
From keepingthepeas.com
5/5 (5)Total Time 35 minsCategory DessertCalories 362 per serving
- Preheat oven to 350 F. Add the apple cider vinegar to the soy milk in a small bowl. Whisk together with a fork, and set aside for 10 minutes.
- Add the room temperature butter to a large bowl. Using a hand or stand mixer, cream the butter for about 1 minute or until butter is creamy and fluffy.
LEMON CUPCAKES WITH LEMON FROSTING - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (2)Total Time 50 minsCategory CakeCalories 540 per serving
- In a large bowl, beat the butter and sugar until light and creamy, about 2 minutes. Add the eggs and vanilla and beat again, scraping down the sides of the bowl as needed.
LEMON CUPCAKES WITH A LEMON GLAZE AND LEMON …
From reallifeathome.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Dessert
LEMON CUPCAKES WITH BUTTERCREAM MERINGUE FROSTING - SUGAR ...
From sugarandcharm.com
4.1/5 (10)Total Time 30 minsCategory DessertCalories 249 per serving
LEMON CUPCAKES WITH LEMON BUTTERCREAM [VIDEO] - SWEET AND ...
From sweetandsavorymeals.com
Ratings 5Calories 574 per servingCategory Dessert
- To another large bowl (or the bowl of a stand mixer), add milk, oil, lemon juice, lemon zest, and eggs. Whisk on medium speed until fully combined, about 1 minute.
LEMON CUPCAKES - SIMPLY DELICIOUS
From simply-delicious-food.com
4.6/5 (21)Total Time 1 hrCategory Baked Goods, DessertCalories 219 per serving
- Combine the milk and lemon juice in a measuring jug then allow to thicken before whisking in the oil, lemon zest, sugar and eggs.
LEMON CUPCAKES WITH VANILLA FROSTING RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory CupcakesServings 12Total Time 45 mins
- Using a stand mixer, beat the butter and sugar together on medium-high speed in a large bowl for about 2 minutes until creamed. Scrape down the sides and bottom of the bowl as needed.
- Add eggs and vanilla extract, then beat on medium-high speed for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed. Set aside.
- Whisk the flour, baking powder, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the milk, lemon juice, and lemon zest. Do not overmix.
LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING - SHESAVED®
From shesaved.com
5/5 (9)Total Time 1 hrServings 12Calories 447 per serving
- In a large measuring cup or bowl, combine sour cream, milk, and egg whites; mix well to combine. Set aside.
LEMON CUPCAKES WITH LEMON CURD AND ... - A LATTE FOOD
From alattefood.com
Reviews 12Category DessertServings 24Total Time 1 hr 2 mins
- Once the cakes have cooled, with a sharp knife, cut a circle/hole into the center of each cupcake to create a small pocket for the filling, about 1/2 inch deep. Spoon in some of the curd, just until each hole is filled, and top with the pieces of cupcake you removed.
- For the frosting, beat butter until light and fluffy. Add in 2 cups of powdered sugar and mix until combined.
LEMON CUPCAKES WITH FRESH STRAWBERRY BUTTERCREAM FROSTING ...
From ourtableforseven.com
Reviews 3Calories 291 per servingCategory Cupcakes
- Then, add in eggs, one at a time, beating each until combined. Add in lemon juice, lemon zest, vanilla and milk. Beat until combined.
LEMON CUPCAKES WITH LEMON BUTTERCREAM – IF YOU GIVE A ...
From ifyougiveablondeakitchen.com
Category DessertCalories 425 per servingTotal Time 30 mins
- In the bowl of a stand mixer (or using a hand mixer), combine sugar and lemon zest. Rub the lemon zest into the sugar to increase its flavor. Add butter and use an electric mixer to beat on medium-high speed until light and fluffy, about 2 minutes. Add eggs and mix until combined. Add lemon juice and mix again (it's okay if the batter looks slightly curdled at the point).
- Add half the flour mixture to the wet ingredients and mix just until combined. Add the milk and mix until combined. Add remaining flour mixture and mix just until combined. Scrape down the sides and bottom of the bowl as necessary.
VEGAN LEMON CUPCAKES (MOIST AND PERFECT) - LOVING IT VEGAN
From lovingitvegan.com
Ratings 46Calories 407 per servingCategory Baking, Cupcakes, Dessert
- Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, vegetable oil, vinegar, vanilla, lemon extract and lemon zest. Whisk briefly with a hand whisk to combine properly and remove any lumps.
LEMON BLUEBERRY CUPCAKES WITH LEMON BUTTERCREAM FROSTING ...
From teaspoonofgoodness.com
- Using a mixer with the paddle attachment, beat the butter on high until creamy. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
PUDDING FILLED CUPCAKES WITH ZESTY LEMON BUTTERCREAM FROSTING
From kickingitwithkelly.com
Estimated Reading Time 4 mins
LEMON CUPCAKES WITH LEMON BUTTERCREAM - RECIPE BOY
From recipeboy.com
Category DessertTotal Time 1 hr 48 mins
ELDERFLOWER AND LEMON CUPCAKES TOPPED WITH BUTTERCREAM ...
From nordicforestfoods.com
Servings 18Total Time 45 minsCategory Bread & Cakes
LEMON CUPCAKES | CHEF SHEILLA | THE SOULFUL KITCHEN DIVA
From chefsheilla.com
Cuisine American, FrenchCategory Dessert, SnackServings 10Estimated Reading Time 2 mins
LEMON CUPCAKES - MARICELS RECIPES
From maricelsrecipes.com
Ratings 1Calories 578 per servingCategory Dessert
MARTHA STEWART LEMON FROSTING RECIPE : OPTIMAL RESOLUTION ...
From recipeschoice.com
LEMON CUPCAKES WITH BUTTERCREAM FROSTING RECIPE | RECIPES.NET
From recipes.net
LEMON CUPCAKES WITH LEMON FROSTING RECIPES
From tfrecipes.com
LEMON CUPCAKES (SMALL BATCH) - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
LEMON BUTTERCREAM FROSTING - FOOD NEWS
From foodnewsnews.com
VEGAN LEMON LAVENDER CUPCAKES WITH BUTTERCREAM FROSTING ...
From withloveandlattes.com
LEMON BUTTERCREAM FROSTING WITH LEMON EXTRACT RECIPES
From yummly.com
LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING RECIPES
From tfrecipes.com
LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING - MOST ...
From bestofyummy.com
LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING
From completerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love