LEMON CUPCAKES
Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.
Provided by friedbluetomato
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 30
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g
LEMONY CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line one 12-cup standard muffin tin with cupcake liners.
- Sift together the flour, baking powder and 3/4 teaspoon of the salt.
- Beat together the butter and 1 cup of the sugar with an electric mixer until pale and fluffy, about 5 minutes. Beat in the egg, yolk, zest and 1 1/2 teaspoons of the vanilla. Reduce the speed to low and add the flour mixture in three additions alternating with the milk, beginning and ending with the flour mixture. Divide the batter among the muffin cups and bake until a tester inserted in the middle of the cakes come out clean, 20 to 25 minutes. Cool the cakes for 10 minutes in the tin, and then remove and cool completely on a rack.
- Put the lemon curd in a piping bag fitted with a 1/8-inch-round pastry tip. Insert the tip into the center of each cupcake and pipe in equal amounts of curd.
- Combine the egg whites, corn syrup, the remaining 1/2 cup sugar, the remaining 1 teaspoon vanilla and the remaining pinch of salt in a metal bowl set over a saucepan of simmering water. Beat with an electric mixer until thick and fluffy, about 7 minutes. Remove from the heat and beat until the frosting is slightly cooled, about 2 minutes longer.
- Mound the frosting on top of the cupcakes. If desired, use a kitchen torch to brown the frosting and garnish with a lemon candy.
LEMON PHILLY CUPCAKES
Light, lemony cupcakes are frosted with a fresh-tasting icing made with cream cheese.
Provided by Philadelphia
Categories PHILADELPHIA Cream Cheese
Time 1h45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups.
- Bake 21 to 24 minutes or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
- Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 40.9 g, Cholesterol 10 mg, Fat 7 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 265.2 mg, Sugar 34 g
LEMON PHILLY CUPCAKES
Light, lemony cupcakes are frosted with a fresh-tasting icing made with cream cheese.
Provided by Philadelphia
Categories PHILADELPHIA Cream Cheese
Time 1h45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups.
- Bake 21 to 24 minutes or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
- Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 40.9 g, Cholesterol 10 mg, Fat 7 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 265.2 mg, Sugar 34 g
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