Really Moist Lemon Cupcakes for the Lemon Lover
These cupcakes are super moist and full of fresh lemon flavor! Perfect for lemon lovers
Lots more pictures and more, over at The Alchemist.
Really Moist Lemon Cupcakes for the Lemon Lover
an original recipe by me, Melissa aka The Alchemist
makes about 20 cupcakes, the recipe can easily be doubled if you need more.
Like I mentioned in the post, this recipe has a great lemon flavor and the buttercream also has a strong lemon flavor, I believe they pair very well together as written. But if you are using a different flavored frosting recipe and want the cupcakes to have a really strong lemon flavor, I would increase the lemon juice to 3/4 cup, and decrease the water to 1/4 cup. If you want them with less lemon flavor I would use less zest, about 1 Tablespoon.
Ingredients
1 cup (2 sticks) (228 g.) butter
1/2 cup (4 oz) (118 ml.) fresh lemon juice
1/2 cup (4 oz) (118 ml) water
1 1/2 cups (300 g.) sugar
2 eggs beaten
1/2 cup (4 oz) (118 ml.) sour cream or plain yogurt
2 tsp. vanilla extract
2 Tablespoons fresh lemon zest, lightly packed
2 cups (250 g.) flour
3/4 tsp. salt
1 1/2 tsp. baking soda
Directions
Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, gas mark 4.
In a large saucepan melt the butter with the lemon juice and water on medium high heat. When the butter is melted remove from heat. Add sugar and stir until dissolved. Add the sour cream (or yogurt), beaten eggs, vanilla extract and lemon zest and whisk together. Add the flour and sprinkle the salt and baking soda over the flour and whisk well until incorporated. The batter will be somewhat thin, you will be able to pour it in the cupcake liners.
Prepare muffin pans with cupcake liners. Pour (or ladle) the batter in a measuring cup with a spout (or a similar vessel with a pouring spout) and pour the batter into the cupcake liners 3/4 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the middle of a cupcake comes out clean.
Cool cupcakes on a wire rack for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
Lemon Buttercream
This recipe has a great strong lemon flavor. I think it's perfect as is. It would be great paired with a different flavored cupcake. If you are concerned about the lemon flavor being too strong, I would start off with less zest, (start with half of the amount) and start with half the amount of lemon juice and taste it. You can always increase the zest and juice to your liking.
This recipe makes enough frosting to generously pipe the buttercream on the cupcakes. I had just a bit left over, (you can see from the pictures how much I used on each cupcake.) If you are spreading the frosting on, or if you know you will use much less, I would halve the recipe.
Ingredients
1 lb. (4 sticks) (456 g.) unsalted butter at room temperature
1 1/2 lbs (652 g.) powdered sugar
2 tsp. vanilla extract
1 Tablespoon lightly packed fresh lemon zest finely zested from a microplane
1/3 cup (78 ml.) fresh lemon juice
Directions
Using a stand mixer or an electric hand mixer beat the butter well, about 1 minute with a stand mixer, 2 minutes with a hand mixer. Add about half of the powdered sugar, the vanilla, lemon zest and juice, then beat well, but start off on low until the sugar is mixed in, so it doesn't go flying all over the kitchen. Once it is incorporated add the rest of the sugar, (start on low again) then increase to high speed and beat until very fluffy, about 3 minutes in a stand mixer, or 5 with a hand mixer. If you want the frosting more stiff, add more sugar, if you want it more loose, add a little milk. Use right away. If you aren't going to use it right away keep it at room temperature until you do, for a few hours anyway. If you aren't going to use it until the next day, refrigerate it. The next day you will first need to bring it to room temperature then beat it again. Refrigerating it will make it hard since it is mostly butter. This frosting freezes well for at least 6 months. Make sure it's wrapped very well so air doesn't get into it. When ready to use, bring it to room temperature and then beat again.
I hope you (and those you serve them to) love these cupcakes as much as I do!!
