Below is a lemon cupcake recipe I rely on for wonderfully delicious treats. While buttercream frosting is typically recommended for topping these cupcakes, I experimented with lemon cream icing for a less rich alternative, and the result was impeccable! These cupcakes are genuinely ethereal, delicately melting in your mouth.
- Prep Time: 45 min Cooking Time: 20+20 min
- 4 servings
Cupcakes:
- 3 cups self-rising flour
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups white sugar
- 4 large eggs, at room temperature
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup whole milk, divided
- 2 ½ tablespoons fresh lemon juice, divided
Lemon Cream Icing:
- 2 cups chilled heavy cream
- ¾ cup confectioners’ sugar
- 1 ½ tablespoons fresh lemon juice
Preheat the oven to 375 degrees F (190 degrees C) and line 30 cupcake pan cups with paper liners.
To prepare the cupcakes: In a bowl, sift together the flour and salt. In another bowl, use an electric mixer to beat the butter and sugar until light and fluffy. Gradually add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla.
Gradually beat the flour mixture into the butter mixture in thirds, alternating with adding half of the milk and half of the lemon juice after each of the first two additions of flour. Beat until just combined; avoid overmixing.
Fill the prepared cupcake liners with batter, filling them about 3/4 full, and bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 17 minutes. Allow the cupcakes to cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
While the cupcakes are cooling, prepare the icing: In a chilled bowl, beat the cream with an electric mixer set on low speed until it begins to thicken. Gradually add the confectioners’ sugar and lemon juice, beating after each addition until fully combined. Increase the mixer speed to high and beat until the icing forms soft peaks, about 5 minutes.
Spread the icing over the cooled cupcakes and refrigerate any leftovers.
Tags: Cupcake, Icing, Lemon
