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Saturday, April 9, 2011

Lemon Cupcakes with Lemon Buttercream


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

Ingredients:
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

Instructions:
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


Ingredients:
1 cup (2 sticks) unsalted butter, very soft
8 cups powdered sugar
1/2 cup fresh lemon juice
1 tsp grated lemon zest

Instructions:
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





19 comments:

  1. Love the pale yellow frosting contrasting with the bold blue cupcake papers! Do you use a pastry bag to pipe your frosting? I use this frosting gun thing from The Pampered Chef, and I'm coming to realize that it's not as smooth as I'd like it to be.

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  2. Ryan: These are beautiful and the recipe sounds delicious!! We love cupcakes around here.

    Alas, I went on vacation and got sick the second day--all the symptoms of the flu which I probably contracted on the plane. It was so bad, I'm having a "do over" vacation next month. Hope you are feeling well now.

    Best,
    Bonnie

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  3. Thanks all! I've missed chatting with everyone and am glad to be back at it! @yummychunklet. I finally got my icing down pat w/ the help of this large round pastry tip and an 18" pastry bag. I order from this company and love it. fast turn around time and cheap delivery prices. http://www.sweetbakingsupply.com/large-round-p-1464.html

    @Bonnie sorry you got sick on your vacation. That really stinks but I'm glad you are getting to have a do-over! Have a great time!!

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  4. Those look just beautiful! I really like the cupcake papers, too. The piping is good practice for next week's FFwD challenge!

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  5. Oh, wow, Ryan - these look fantastic! I also love anything with citrus and will have to make these. Thank you for sharing the recipe. Your cupcake liners are so cute! I am so glad that you are feeling better!

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  6. I am also a big fan of citrus in desserts. As much as I like chocolate I usually reach for the lemony dessert choice. These look wonderful and the lemon butter cream sounds amazing!

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  7. Ryan, these look gorgeous. I'm sure they are as delicious as they are beautiful. I hope you have a great day. Blessings...Mary

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  8. This is a great cup cake. I love lemon in cakes and these days with the sunny bright weather, I am liking it more :) Take care of your self and stay warm!
    www.sunshineandsmile.com

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  9. Love the use of lemon juice in the frosting - and it's good for you! Full of Vitamin C - so good if you are recovering from an illness - and a treat for the tastebuds too.

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  10. Ryan, I LOVE lemon, thanks so much for sharing. I can't wait to make these!

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  11. Though I am not a big fan of desserts, I will always eat sweets that has lemon in it. THIS looks fabulous to me, Ryan!

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  12. Oh, my, these look so delish! Beautiful icing...full of lemony goodness! Glad you're on the mend...I've only had one sinus infection...they are killer~

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  13. Ryan, I love lemon, and your cupcakes look heavenly from top to bottom!

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  14. Beautiful and this would so fulfill some of my wicked lemon cravings. The lemon buttercream is the perfect touch.

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  15. Not sure how I missed these last week, Ryan! They look so yummy and I love your liners! Isn't the magnolia book a good one?! I never baked from it since I lived so dangerously close to one. Now, I'm missing it! :)

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  16. So glad you are feeling better! We have had the same thing here for a couple of weeks, but everyone is better now. And the citrus cupcakes?? MMM! Lemon is one of my favorites when it comes to cake, so... yes please!!

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  17. Ryan,

    These cupcakes are amazing! I made these for my husband's birthday yesterday, and they were just what he wanted. Our friends thought they were professionally made! Thanks for sharing!

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  18. Ryan, these cupcakes are amazing! I made them yesterday for my husband's birthday, and our friends thought they were professionally made. Thanks for sharing!

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  19. I love these. I've just made them for the second time THIS WEEK! Enough said!

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