Lemon Cupcake Recipe
Cyd ConverseUse this simple Lemon Cupcake Recipe to produce sweet treats with an irresistible tang! Topped with lemon frosting, they are just bursting with fruity flavor
Lemon has to be one of our favorite cupcake flavors.
It's probably because there's something just so wonderful about the contrast between the cupcake's sweetness and the tangy flavor of the fruit. The perfect lemon cupcake shouldn't be sour, but there should be a definite pop of lemon - and that's just what you get with this recipe!
It uses lemon zest and lemon juice, both in the cupcake sponge and in the frosting. These give a lovely fresh flavor - and if you want to amp up the lemon even more, follow the directions to make some lovely candied lemon to pop on top!
The recipe suggests using food coloring in the frosting. Even though it includes lemon zest, the color of the frosting is only a very pale yellow without coloring. If you're looking for a richer, more vibrant color then you'll definitely need to give it a little help!
Tips for perfect cupcakes
Pay attention to the recipe
There's an exact chemistry in producing good results when baking - and whereas other culinary styles can be forgiving if you alter ingredients, baked items come out best if you follow the recipe exactly.
And this doesn't just apply to the ingredients - it includes the method too.
You'll note that the instructions tell you to "add the flour mixture and whisk until only just combined". This is an important distinction, because if you mix the ingredients too much, your cupcakes will have a tough texture. And that's certainly not what we're going for!
Don't over-fill your cup cake liners or muffin cups
The recipe suggests only filling them around 3/4 full - this gives the cupcakes room to rise without overflowing and ruining their shape.
Bake them on the middle shelf
This is the best spot for perfectly browned cupcakes. If you need to bake more than one batch at a time, rotate them between the shelves and remember to turn the pans around half way through. If not, you'll end up with uneven colors.
Don't frost them too soon
Probably the number one mistake when frosting cupcakes is doing it before they've had a chance to cool down.
The result, of course, is melted frosting!
If you're in a rush, the best option is to pop them in the freezer for 15 minutes to ensure they're properly cool.
If you don't plan on eating all of your cupcakes in one sitting, you might want to delay frosting some of them.
Unfrosted cupcakes will keep well in an airtight container at room temperature for a few days. Once frosted, they'll need to go into the refrigerator within a day or so, which may affect their texture a little.
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Lemon Cupcake Recipe
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Ingredients
For the cupcakes:- 1 1/4 cups All-Purpose Flour
- 1/4 cup Sliced Almonds
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 large Eggs
- 1 cup Granulated Sugar
- 1/2 cup Buttermilk
- 1/2 cup Vegetable Oil
- 1 tablespoon Grated Lemon Zest
- 2 tablespoons Fresh Lemon Juice
- 2/3 cup Granulated Sugar, plus 1/4 cup
- 3 large Egg Whites, at room temperature
- 2 sticks Unsalted Butter, at room temperature, cut into pieces
- 4 drops Yellow Food Coloring, optional
- 1 tablespoon Grated Lemon Zest
- 1/4 cup Fresh Lemon Juice, from about 2 lemons
- 4 Lemons
- 3/4 cup Granulated Sugar
Directions
- To make the cupcakes, preheat the oven to 350 degrees F.
- Line a muffin pan with 12 cupcake liners.
- Place the flour and almonds into a food processor, then pulse for around a minute until the almonds are ground finely.
- Add the baking powder, baking soda and salt and continue to pulse until well combined.
- Put the eggs, sugar, buttermilk, vegetable oil and lemon zest and juice into a large bowl and whisk thoroughly.
- Tip in the flour mixture, then whisk until the mixture is only just combined.
- Spoon the batter into the muffin cups, filling them three-quarters of the way.
- Bake for around 16 to 18 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 mins, then transfer to a rack and leave until completely cool.
- To make the frosting, mix 2/3 cup sugar and 1/4 cup water in a small saucepan.
- Cook over a medium-high heat for around 12 mins, until a candy thermometer registers 240 degrees F
- Put the egg whites into a large bowl and beat with a mixer on medium speed until foamy.
- Beat for a further 2 minutes at higher speed, until soft peaks begin to form.
- Sprinkle in the 1/4 cup sugar still remaining, then beat for 3 minutes until stiff peaks form
- While the mixer is still running, carefully pour in the sugar syrup. Beat for 8 to 10 mins, until cool and glossy.
- Add a little of the butter at a time, beating until incorporated. It may look a little curdled at first, but just keep beating!
- Finally, beat in the food coloring, lemon zest and juice. Continue beating for 2 more minutes, until smooth.
- To make the candied zest, use a vegetable peeler to remove the zest from the lemon, then slice it into thin strands.
- Put it in a small saucepan, cover with water and place it over a high heat. Bring it to a simmer.
- Drain the zest and put it back in the saucepan. Cover it with water again and and repeat 2 more times.
- Put the sugar and 3/4 cup water in a different saucepan and bring to a bare simmer, stirring as the sugar dissolves.
- Add the strands of lemon zest and cook for 20 minutes over low heat.
- Line a baking sheet with parchment.
- Bather the zest in clusters and place it on the baking sheet. Leave to dry.
- Put the frosting on the cupcakes and top with the candied lemon zest.
- Published:
- Author:
- Cyd Converse
- Source:
- Food Network
- Cooking Method:
- Baking
- Category:
- Desserts
- Tags:
- Lemons, Cupcakes, Desserts, Baking
- Related Recipes:
- Lemon Recipes, Cupcake Recipes, Dessert Recipes, Baking Recipes
- Recipe Yields:
- 12 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Cyd Converse
Source: Food Network
Recipe Yields: 12 servings
Prep Time: 60 minutes
Cook Time: 60 minutes
Total Time: 115 minutes
Nutrition Facts
Amount Per Serving
