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Lemon Cupcake Recipe

Cyd Converse
Use this simple Lemon Cupcake Recipe to produce sweet treats with an irresistible tang! Topped with lemon frosting, they are just bursting with fruity flavor
3 from 11 votes
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Prep Time 1 hour
Cook Time 1 hour
Total Time 1 hour 55 minutes
Servings 12 1 serving
Calories 455 kcal

Ingredients
  

  • 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 Egg
  • 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

Instructions
 

  • 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, untila 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.

Nutrition

Calories: 455kcalCarbohydrates: 52gProtein: 4gFat: 26gSaturated Fat: 11gSodium: 113mgFiber: 1gSugar: 40g
Keyword Baking, Cupcakes, Desserts, Lemons
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