lemoncupcakes

Lemon Cupcakes – Traditional and Vegan!

Whatever your preference we have you covered with these two foolproof lemon cupcake recipes. Both met with rave reviews…enjoy!

 

 

TRADITIONAL RECIPE – Makes 12 – 15 cupcakes

1½ cups                    all-purpose flour

1tsp                            baking powder

½tsp                           salt

1 stick                        unsalted butter, melted

1¼ cups                    sugar

3                                  large eggs

1Tbs                            vanilla extract

¼ cup                        fresh lemon juice

1Tbs                            lemon zest

½ cup                        whole milk

 

FROSTING:

1 cup                         unsalted butter, softened

2½ cups                    powdered sugar

1Tbs                            lemon zest

4Tbs                            lemon juice

¼tsp                           salt

1-2Tbs                        heavy whipping cream, for desired consistency

 

Preheat oven to 350 degrees. Line cupcake tins with liners

Whisk flour, baking powder, and salt in a medium bowl.

Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at a time, beating after each addition. Beat in vanilla extract, lemon juice, and zest.

Add the flour mixture and milk alternately, starting and ending with the flour. Don’t over mix! Divide batter among liners, filling 2/3 full (about ¼ cup of batter per cupcake). Bake for 15-18 minutes until a toothpick comes out clean. Cool completely before frosting.

 

To make the frosting:

Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added.

Beat in lemon juice and zest. Add 1 tablespoon of heavy whipping cream and mix until smooth. Add more cream as needed for desired consistency. Frosting can be made up to 2 days ahead and stored in the refrigerator. Make sure to let it come to room temperature before using.

Frost cupcakes by placing frosting in a pastry bag. Add extra lemon zest for decoration.

 

VEGAN RECIPE – Makes 12 cupcakes

1¼ cups              almond or soy milk

1Tbs                     lemon juice

1½ cups              all-purpose flour

1½tsp                  baking powder

¼tsp                    salt

¾ cup                  organic cane sugar

½ cup                  vegan margarine or shortening

2tsp                       vanilla extract

1Tbs                       lemon zest

 

FROSTING:

½ cup                  vegan margarine or shortening

2tsp                      vanilla extract

1Tbs                      lemon zest

1½Tsb                  lemon juice

2¾ cups              powdered sugar

pinch                    salt

 

 

To make the cupcakes, preheat the oven to 350°F and line a cupcake pan with paper liners.

Whisk together the soy or almond milk and lemon in a small mixing bowl. Beat until the milk is frothy and set aside. Whisk together the flour, baking powder, and salt in a separate bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream the vegan margarine or shortening and sugar on medium-low speed for about a minute. Add the vanilla and lemon zest and beat for one more minute. Add a third of the flour mixture and beat to incorporate fully, then add half of the milk and beat until smooth. Repeat with another third of the flour mixture, the remaining half of the milk, and then the final third of the flour mixture. Beat for another 15 to 30 seconds, or until the batter is smooth (a few little clumps are fine).

Scoop the batter by the 1/3 cup into the liners. Bake for 20 to 24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are solid. Transfer cupcakes to wire cooling racks and allow them to cool completely before frosting.

 

To prepare the lemon buttercream frosting, transfer the vegan margarine or shortening to a stand mixer fitted with the paddle attachment. Cream the vegan margarine or shortening, vanilla, and lemon zest on medium low speed for 1 to 2 minutes, or until very smooth. Add the lemon juice and mix to incorporate. Add the confectioners’ sugar 1 cup at a time, and then beat on medium speed for 3 to 4 minutes, or until the frosting is very thick and very smooth. Beat in the sea salt. Frost the cupcakes and add extra lemon zest for decoration.

 

 

 

 

Sue Taggart