Lemon Cupcakes

Photo: A Bitchin’ Kitchen

These cupcakes taste amazing, no joke. They’re absolutley moist, and the icing tastes like a lemony heaven. Sure, it might have a lot of ingredients, but I’m telling you, it’s worth it. The recipe is from A Bitchin’ Kitchen, who got it from My Baking Addiction. Please check out those sites for more tasty recipes just like this one!

Ingredients

Cupcakes

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

Frosting

2 (8) ounce package cream cheese, softened
1 stick butter, softened
2-3 lbs. confectioners’ sugar (I started with a 2 pound bag, and probably added an additional 2 cups to get it to piping consistency.)
juice of one lemon

1. Preheat oven to 350 degrees, and line cupcake tins with 24 paper liners.

2. In a medium bowl, sift together the flour, baking powder, and salt. Whisk together the buttermilk and egg whites in a separate medium bowl.

3. Put the sugar and lemon zest in a large bowl, and rub them together with your fingers until the sugar is slightly moist and fragrant.

4. Add the butter into the large bowl, and cream together on medium speed for 3 minutes. Beat in the extracts, and then alternate adding in the flour and milk mixtures, beginning and ending with the flour. Beat for a minute to make sure everything is well combined, and scoop into your prepared cupcake tins.

5. Bake 18-22 minutes, or until cupcakes are well risen and spring back when touched. Cool on a wire rack.

6. Beat cream cheese and butter until well combined. Gradually add in confectioners sugar, and beat to combine. Finally, mix in lemon juice.

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April 12, 2012. Tags: , , , , , , , , . Cupcakes.

2 Comments

  1. Brandi replied:

    I will DEFINITELY give these a try. I love lemon and it just screams SPRING!

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