How to Cook Perfect Lemon cupcakes

Lemon cupcakes. Add cream, lemon juice, and lemon zest and beat until combined and smooth. It you like your cupcakes sweet, then icing is a must--The batter would also work well for lemon poppy seed muffins, I think, because my cupcakes, at least, weren't super sweet. The batter by itself was great, too though--definitely take the time to lick the spoon!

There's no doubt about it, these are LEMON cupcakes. You can taste that bright, citrus flavor in every bite. Like a perfectly moist lemon cake—in adorable cupcake form—this recipe more than satisfies a sweet tooth. (Even total chocolate devotees will be asking for another.) The dessert comes together in exactly an hour, and that's by design. You can cook Lemon cupcakes using 14 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Lemon cupcakes

1. It's 2 1/2 cups of flour.
2. You need 2 cups of sugar.
3. You need 3 tsp of baking powder.
4. You need 1 tsp of salt.
5. Prepare 1/2 cup of milk.
6. You need 1/2 cup of buttermilk.
7. You need 1/2 cup of oil.
8. You need of Zest of 2 lemons.
9. It's 2 of eggs.
10. Prepare 1 cup of water.
11. Prepare 200 g of butter.
12. Prepare of Icing sugar.
13. You need of Vanilla extract.
14. Prepare of Gel food colouring (optional).

We devised a from-scratch batter and icing that are both simple enough to whip up on a weeknight. You'll use an electric mixer to make the dough, then. Just like with the batter, you will want to taste as you go. Remember to taste a cupcake WITH frosting on it… when tasting the batter and buttercream individually you may not get the full blast of lemon flavor. 🙂 If these cupcakes look familiar, they probably are- we double this recipe to make lemon blueberry cake, and we use the exact same base recipe for my lemon cupcakes with blackberry cream cheese frosting.

Lemon cupcakes instructions

1. Combine the dry ingredients in a large mixing bowl.
2. Combine the wet ingredients except the water in a medium sized bowl. Whisk all together.
3. Create a well in the dry ingredients then add the wet in the centre.
4. Mix in well.
5. Add the water then mix.
6. Grease the cupcake cases lightly and add the mixture.
7. Bake at 175 * c for 15-17 minutes.
8. Whisk the butter in a stand mixer or you can use the hand one. Until fluffy. Add icing sugar little by little until you get the desired sweetness. Then add vanilla extract.
9. Colour a majority of the buttercream with a small amount of green gel food colouring..
10. Use the grass tip (large with many holes) hold above the cupcake without letting it touch and squeeze. (make sure the cupcake has cooled).
11. For the Roses colour some buttercream pink and use the small swirl tip and make small tight circular motions..
12. For the blue flowers use the star tip and simply squeeze lightly..
13. And the yellow plants simply find the crescent shaped top and also squeeze lightly.

The gorgeous purple frosting is naturally colored and flavored with blackberries- and is absolutely divine. Light, lemony and super moist, these filled lemon cupcakes frosted with lemon-cream cheese icing are sure to please! Made from all gluten-free ingredients, they're perfect for any holiday or special occasion. These easy lemon cupcakes are zingy and springy. The recipe is quick, easy and foolproof, so great for beginners or baking with kids.