Today my new flower piping tips arrived so cupcakes were on the horizon. I was in the mood for something lemony – so lemon cupcakes were up to bat. To add to the lemon theme I decided to top them with lemon frosting as well. This recipe for Lemon Cupcakes with Lemon Frosting is very simple and sometimes the simpler the recipe the tastier. You will have all of the ingredients in your pantry except maybe the lemons, but then if you were looking at lemon recipes chances are you are in the mood for something lemony!
To intensify the lemon flavour beat the sugar and the lemon zest together for a minute before adding the butter as this releases the oil from the lemon zest. Also ensure that all of your ingredients are at room temperature as this definitely affects the rise of the cupcakes. Now for that frosting! These flower piping tips are amazing! It looks as if the petals were individually piped instead of all at once. It took no time at all to pipe all 12 cupcakes so these flowers are going to be making a regular appearance. Hope you enjoy!
- Batter
- 1⅔ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup butter, room temp
- 1 cup granulated sugar
- zest of one lemon
- 2 eggs, room temp
- ½ tsp vanilla
- ⅔ cup milk
- Frosting
- ½ cup butter, room temp
- zest of ½ lemon
- 1 tbsp lemon juice
- 4 cups icing sugar, sifted
- ⅓ cup 10% or 5% cream
- Preheat oven to 350 ℉. Line a muffin tin with paper liners.
- In a bowl whisk together the flour, baking powder and salt- set aside.
- In the bowl of a stand mixer mix together the sugar and lemon zest. Add in the butter in pieces. Beat until fluffy and well blended.
- Add the eggs one at a time mixing well after each. Add in the vanilla.
- Then add the flour mixture alternately with the milk.
- Mix until well blended - about 1 minute.
- Scoop batter into paper liners dividing equally.
- Bake 20-25 minutes, just until a toothpick inserted in the centre comes out clean.
- Let rest in the pan 5 minutes, then transfer to a cooling rack to cool completely.
- Meanwhile beat together the butter, lemon juice and lemon zest and 1 cup of the icing sugar. Gradually add in the remaining sugar alternately with the cream until the desired consistency is achieved.
- Spread or pipe frosting on cooled cupcakes.
- Store covered at room temperature.