Best Zingy Lemon Cupcakes Recipes

ZINGY LEMON CUPCAKES

Steps:

• Heat the oven to 180 degrees.
• Using a whisk, beat together the butter and the sugar until light and fluffy.
• Add the eggs, flour (sifted), milk and the zest of the two lemons and a little squeeze of juice.
• Mix everything until it is a smooth mixture.
• Spoon one and a half tea spoons of the mix into the cake cases.
• Bake in the oven for 10-15 mins.
• While they are cooking, make the icing by whisking the butter in a bowl. Then add the icing sugar and mix.
• Add the zest if any remaining lemon zest and however much of the rest of lemon juice. (depending how zingy you want them to be)
• Put the cakes on a cooling rack to cool. When they have finished cooling, pipe or spread the icing in to the cakes.
• You could add a lemon flavour sweet of a small pice of chopped up lemon if wanted. And there you have it, one batch of delicious Zingy lemon cupcakes ready to take to a party or picnic or just to put in a box to save for another day. Make sure you have eaten them in a week or they won't taste as good as they are meant to.

ZINGY LEMON RASPBERRY CUPCAKES

Steps:

• Preheat oven to 325°F.
• Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.).
• Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer. Mix on low speed until combined.
• Add the butter, mixing until just coated with flour.
• In a bowl, whisk together eggs, milk, lemon juice and vanilla.
• With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.
• Divide batter evenly among liners, filling about two-thirds full.
• Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Transfer to a wire rack to cool completely.
• Repeat process with remaining batter. 
Should make about 30.
• Raspberry Cream Frosting~ In the electric mixer, beat the cream cheese, butter and jam together until smooth.
• Add the vanilla, salt and food coloring; mix until an even colored pink is reached.
• Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth.
• Place in the refrigerator until and cupcakes are cooled and ready to be frosted.
• Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.
• Makes 30 cupcakes.

ZINGY LEMON MERINGUE CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with eight liners.Combine salt, flour, and baking powder in a bowl, and set aside. In a large bowl cream together butter and sugar until light and fluffy. Mix in egg, lemon zest, juice, and vanilla until smooth. Alternate spoonfuls of flour and sour cream, mixing until batter is smooth.Divide batter between baking cups, filling roughly 2/3 full. Bake for about 20 minutes. Let them cool on a wire rack. Take a sharp knife and remove the center of each cupcake, leaving the bottom intact. With a spoon, fill with lemon curd. Chill until ready to frost. In a heatproof bowl set over simmering water, whisk egg whites, sugar, and cream of tartar until egg whites are warm to the touch and sugar is dissolved. Mixture should be frothy. Remove from heat. Beat using hand mixer until glossy and stiff peaks form. Add vanilla in during last 30 seconds. Transfer to large piping bag fit with desired piping tip. Pipe on chilled cupcakes.