Hi everyone, I'm back! Had to take a small break due to an Achilles tendon injury. I was stuck in a walking boot for two months, barely able to put any pressure on it. Thankfully, I'm okay and out of the boot and able to stand on my foot long enough to bake some cupcakes! And since it's warm here in Florida, like 80 degrees, I thought I'd do a summery cupcake to get me back into baking. Today, I took a shot at creating my own recipe for my favorite cupcake flavor: lemon! I had so much fun with these, especially with using yellow buttercream and white crystal sprinkles. After a long, warm Sunday, it's always nice to end with something refreshing and lemony.
Caroline's Lemon Cupcake Recipe:
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1/3 cup of lemon juice (2 lemons)
- 1 tablespoon lemon zest
- Preheat oven to 375 degrees. Line a 12 cup cupcake pan with cupcake liners. I used silicone ones but normal paper cupcake liners work as well.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium sized bowl, use a hand mixer or stand mixer to cream together the butter and sugar until fluffy (about 2 to 3 minutes).
- Once the butter and sugar is fluffy, beat in the eggs one at a time until smooth.
- With the mixer on low, add the dry ingredients and milk. Make sure to alternate the dry ingredients and milk, starting with and ending with the dry ingredients. Stir in the vanilla.
- After stirring in the vanilla extract, add in the lemon juice and zest.
- Using a cupcake scoop, scoop the batter into the cupcake pan and bake for 18-20 minutes or until you can insert a toothpick and it comes out clean. Let cool in pan for 5 minutes. Transfer the cupcakes onto a wire rack.
- While the cupcakes cool, start making the buttercream.
- Make sure the cupcakes are cooled completely before frosting them or the buttercream will melt off.
Caroline's Vanilla Buttercream Recipe:
Ingredients:
- 1 cup unsalted butter, softened
- 3 1/2 - 4 cups of powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- Gel food coloring
- White crystal sprinkles (or any sprinkles you'd like)
Instructions:
- In a medium bowl, beat the butter on medium speed until smooth.
- Using low speed on your mixer, gradually add in 3 1/2 cups of powdered sugar. Once sugar is incorporated, increase speed to medium-low until sugar and butter are combined.
- Dropping the mixer speed back down to low, add the milk and vanilla.
- Once the milk and vanilla are incorporated, bump the mixer speed back up to medium and whip it until smooth (this should take a few minutes).
- Add the remaining sugar if you want the buttercream firmer.
- Add between 3 - 5 drops of gel food coloring for a light yellow color, add more if you want the buttercream a darker, deeper yellow.
- Decorate with sprinkles.
Of course, after letting the cupcakes cool and then frosting them, I just had to try one! They were soft and moist and the right amount of refreshing. When I think of summer, I think of lemons and how cool they make you feel. You get the same feeling from these cupcakes. Then you get the little bit of sweetness from the buttercream to help with the tartness of the lemon and it's just perfection. I thought I'd make them fun and summery by frosting them with yellow buttercream and some sparkly sprinkles.
Want to know every time I post a blog? Follow my Instagram page: @theonewherecarolinebakes
Comments
Post a Comment