Lemon Cupcakes
Indulge in the refreshing taste of lemon cupcakes that bring sunshine to your table! These cupcakes are light, fluffy, and bursting with citrus flavor, making them perfect for spring celebrations or a sweet afternoon treat. Topped with a smooth lemon frosting, they are sure to impress your family and friends. Let’s dive into this delightful recipe that will have everyone reaching for seconds!
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– ½ cup buttermilk
– Zest of 1 lemon
– 3 tablespoons fresh lemon juice
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
Servings and Cooking Time
This recipe yields 12 cupcakes. Preparation time is approximately 20 minutes, and cooking time is 18-20 minutes.
Nutritional Value
Each serving (1 cupcake) contains approximately 180 calories, 8g fat, 24g carbohydrates, 2g protein, and 10g sugar. This information is based on a standard serving size.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest and lemon juice.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
7. Mix until just combined; do not overmix.
8. Divide the batter evenly among the cupcake liners.
9. Bake for 18-20 minutes or until a toothpick comes out clean.
10. Allow cupcakes to cool completely before frosting.
Alternative Ingredients
You can substitute buttermilk with yogurt or milk mixed with a tablespoon of vinegar. For a dairy-free option, use coconut oil instead of butter and almond milk in place of buttermilk.
Serving and Pairings
These lemon cupcakes pair beautifully with a cup of herbal tea or a refreshing lemonade. They also complement light summer dishes, making them a perfect dessert for outdoor gatherings.
Storage and Reheating
Store lemon cupcakes in an airtight container at room temperature for up to three days. They can also be refrigerated for up to a week. For freezing, wrap them individually in plastic wrap and place in a freezer bag; they can be stored for up to three months.
Cooking Mistakes
- Overmixing the batter can lead to dense cupcakes.
- Not letting the cupcakes cool completely before frosting can cause melting.
- Using stale baking powder will affect the rise.
- Not measuring ingredients accurately can change the texture.
- Skipping the lemon zest will reduce flavor intensity.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Make sure your oven is preheated for even baking.
- For extra lemon flavor, add a pinch of lemon extract.
- Decorate with lemon slices or zest for a beautiful presentation.
FAQs
Can I use a different citrus fruit?
Yes, you can substitute lemon with lime or orange for a different flavor profile. Adjust the zest and juice accordingly for the best results.
How can I make these cupcakes gluten-free?
You can use a gluten-free all-purpose flour blend to make these cupcakes gluten-free. Ensure the blend contains xanthan gum for the right texture.
Can I make the frosting in advance?
Absolutely! You can prepare the frosting a day ahead and store it in the refrigerator. Just give it a good stir before using.
What can I do with leftover egg whites?
Leftover egg whites can be used to make meringues, macarons, or added to other recipes like omelets for added protein.
How can I ensure my cupcakes rise properly?
Ensure your baking powder is fresh and not expired. Also, do not overfill the liners; filling them halfway is ideal for rising.
Conclusion
Lemon cupcakes are a delightful treat that combines the sweetness of cake with a bright, zesty flavor. Perfect for any occasion, they are easy to make and sure to impress. With their light texture and creamy frosting, these cupcakes are bound to become a favorite in your dessert repertoire.
Lemon Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup buttermilk
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Mix until just combined; do not overmix.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
