Amazing Summer Lemon Cupcakes

These are my favorite lemon cupcakes. They are moist, tender, have the perfect balance between sweetness and tanginess, and are bursting with lemon flavor.

Lemon has actually become one of my favorite flavors, and I think it can do miracles to a plain cake. Plus, in cupcakes especially, it helps to cut down on the sweetness quite a bit, so if you’re not a fan of classic sweet buttercream, you might still love these cupcakes.

These cupcakes are moist, delicate, and full of lemon flavor. The frosting is a simple classic buttercream, made mostly of butter and sugar. Luckily, these cupcakes are worth every single calorie.

Amazing Summer Lemon Cupcakes

This Amazing Summer Lemon Cupcakes is perfect for lemon cakes lovers . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!
Prep Time48 mins
Cook Time17 mins
Total Time1 hr 5 mins
Keyword: food, recipes

Ingredients

  • 3 cups self-rising flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 2 cups white sugar
  • 4 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1 cup whole milk divided
  • 2 1/2 tablespoons fresh lemon juice divided
  • Lemon Cream Icing
  • 2 cups chilled heavy cream
  • 3/4 cup confectioners' sugar
  • 1 1/2 tablespoons fresh lemon juice

Instructions

  • Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
  • Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted 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 and lemon zest
  • Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. 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 the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Notes

The Source /www.allrecipes.com

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