Makes 24 cupcakes
If you are anything like me, you love the summer months. But then again, if you are anything like me, you probably like lemon, but not an overwhelming dose of it. Lemon by far is my favorite summer flavor, but too much of a good thing…welllll….lol. The base of this fabulous recipe (cupcake) was taken from one of my favorite recipe sites. The only slight adjustment I made to the cupcake recipe was the amount of lemon zest used in the cake batter, just to give it a nice hint of lemon flavor.
Being that I used lemon zest for the cupcake, I used just a hint of lemon in the icing. I then topped the cupcake with lemon zest, being mindful of the measurements so it wouldn’t become a lemon take over — too much lemon is no fun. However, if you are a lemon fan, I definitely recommend adding more lemon where specified in the recipe to enhance the lemon flavoring to your desire.
The icing recipe is a basic lemon icing recipe. My mom is a home baker so asking her for ideas and suggestions to her already amazing cream cheese icing was an easy one.
Note: When zesting the lemon for the cake and icing, I recommend watching this quick 1 minute video beforehand, it’s a way to be sure your lemon cupcake doesn’t turn out sour.
If you follow the exact instructions below, I promise you will have an amazing moist cupcake that all of your friends and family more than likely will enjoy.
P.S. It tastes really yummy when it’s still slightly warm out of the oven!
Ingredients
- 2-1/3 cups and 1 tablespoon self-rising flour
- 1/2 teaspoon salt
- 3/4 cup and 2 teaspoons unsalted butter, at room temperature
- 1-1/2 cups and 2 tablespoons white sugar
- 3 eggs, at room temperature (used 3)
- 3/4 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3/4 cup whole milk, divided
- 2 tablespoons fresh lemon juice, divided
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
- Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
Lemon Cream Cheese Frosting Recipe
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 5 cups confectioners’ sugar
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