Hi all, I've missed blogging this week and realized that a week in internet land feels like a month in regular time. I came down with a nasty sinus infection so I was out of commission for awhile. I know I'm sick when I have no desire or energy to be in my kitchen but after some good rest and antibiotics, I'm ready to be back at it.
As you may have noticed by the the recipes I choose for my blog, I'm a big citrus fan, especially when it comes to desserts. These lemon cupcakes have been a favorite of mine for quite sometime. They are very easy and always result in a request for the recipe when I bring them somewhere. This recipe uses self-rising flour, which is pre-mixed to contain both salt and baking powder so it cuts down on the amount of measuring and mixing. Short of using a box mix, it would be harder to find an easier from-scratch cupcake recipe. The lemon buttercream is so good too. It has just the right amount of tartness from the fresh lemon juice and zest balanced with the sweetness from the powdered sugar. You can either let the color be its natural ivory from the butter and the sugar flecked with a hint of lemon zest or if you want, you can use a tiny bit of yellow food coloring to give it the pale yellow color you see in the pictures.
For the Cupcakes
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
3/4 cup milk
1/4 cup fresh lemon juice
2 tsp. grated fresh lemon zest
Preheat oven to 350 degrees. Grease or line 2 12-cup muffin tins with cupcake papers.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time. Combine the flours and add in four parts, alternating with the milk and the lemon juice and zest, beating well after each addition. Spoon the batter evenly into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 16-20 minutes.
For the Lemon Buttercream
1 cup (2 sticks) unsalted butter, very soft
8 cups powdered sugar
1/2 cup fresh lemon juice
1 tsp grated lemon zest
Place the butter in a large mixing bowl. Add 4 cups of the powdered sugar and then the lemon juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. If desired, add a few drops of yellow food coloring and mix thoroughly. I used a few drops of Americolor Egg Yellow food coloring.
Recipe from The Magnolia Bakery Cookbook