Lemon Cupcakes
Indulge in the vibrant taste of lemon cupcakes, a delightful treat that combines sweetness with a tangy twist. Perfect for spring gatherings or a simple afternoon snack, these cupcakes are sure to brighten your day. With a light, fluffy texture and a luscious lemon frosting, they are not only delicious but also visually appealing, making them a hit at any event. Let’s dive into the recipe and discover how to create these scrumptious lemony delights!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe yields 12 cupcakes. Preparation time is approximately 20 minutes, with a baking time of 18-20 minutes.
Nutritional Value
Each cupcake (1 serving) contains approximately 200 calories, 8g of fat, 30g of carbohydrates, and 2g of protein. This is based on a standard cupcake without frosting.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and juice, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free version. Greek yogurt can replace some of the butter for a healthier, tangy twist, while honey can be used instead of sugar for a natural sweetness.
Serving and Pairings
These lemon cupcakes pair wonderfully with a cup of tea or lemonade. They can also be served with fresh berries or a scoop of vanilla ice cream for an extra treat.
Storage and Reheating
Store the cupcakes in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply place them in a microwave for a few seconds or in a preheated oven for a few minutes.
Cooking Mistakes
- Overmixing the batter can lead to dense cupcakes.
- Not measuring ingredients accurately can alter the texture and taste.
- Skipping the cooling time before frosting can cause the icing to melt.
- Using cold ingredients straight from the fridge can affect the mixing process.
- Not preheating the oven can lead to uneven baking.
Helpful Tips
- Use fresh lemons for the best flavor.
- Let cupcakes cool completely before frosting for better results.
- Decorate with lemon zest for an attractive finish.
- Experiment with flavored extracts for a unique twist.
FAQs
Can I make these cupcakes gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.
How can I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
Can I use lime instead of lemon?
Absolutely! Lime can be used as a substitute for lemon for a different citrus flavor.
What frosting goes well with lemon cupcakes?
Cream cheese frosting or a simple buttercream works wonderfully with lemon cupcakes, enhancing their flavor.
Can I add food coloring to the frosting?
Yes, you can add food coloring to the frosting for a fun, vibrant look, especially for special occasions.
Conclusion
Lemon cupcakes are not only a delicious treat but also a perfect way to brighten up any gathering. Their refreshing flavor and delightful texture make them a must-try for any dessert lover. Whether enjoyed alone or paired with your favorite beverage, these cupcakes are sure to impress!
Lemon Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and juice, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
