Lemon Cupcakes- Light, lemony and so delectable!

“I believe that if life gives you lemons, you should make lemonade… And try to find somebody whose life has given them vodka, and have a party”  Ron White

When life gives you lemons.. well I would head straight to the vodka on a Friday evening. But it not being a Friday , more like it’s already a Wednesday evening and I -was -not- in-a great- mood – to -experiment, was tempted to make this light and lemony cupcakes… Make no mistakes these are full on, yummy version. After all these were certified simply yummiest by my youngest tyke..( In all fairness he is like that for any of the cupcakes :-)…

Adapted from the Primrose bakery cupcakes book.

 Ingredients: At RT please 🙂

  • Unsalted butter : 1stick =8 Tbsp.
  • Sugar : 1 cup
  • All purpose flour : self rising – 1 cup
  • All purpose flour : 3/4 cup + 1 Tbsp.
  • Eggs : 2
  • 2% Milk : 1/3 cup
  • Fresh squeezed lemon juice : 2 Tbsp.
  • Lemon Extract : 1 Tbsp.
  • Grated zest of 1 lemon : 1 tsp
  • Sour cream : 1 Tbsp.

Method :

  • Sift the two flours and keep aside in a separate bowl.
  • In a large mixing bowl cream butter and sugar and whip it well till its creamy, pale and real smooth. Should take about 5-7 minutes max.
  • Add the eggs, one at a time and whip it in.
  • Add in the lemon juice, extract, milk and sour cream and whip it in for a min or two.
  • Add in the sifted flour and beat well.
  • You will notice a nice, smooth, shiny, cupcake batter.
  • Spoon it into a 12 cupcake prepared pan ( prepare with liners ) about near full or as in my case prepare 15 cupcake liner pans (12+ 3 in another pan).
  • Fill it a tad less than 3/4 full to make smaller bite cupcakes.
  • Bake it at 350 for about 22-25 min. Do the toothpick test to make sure.
  • Remove from the oven and cool it before frosting.
  • I did not do the frosting in this case as I wanted a lighter version. But hey, you can go all out and frost with lemon butter cream.

Tip : bake this in a mini muffin pan to make it truly bite sized !

 

Lemon Cupcakes - Light, Lemony Delectable
Serves 12
Light, Lemony, Delectable and perfect sized !
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. Unsalted butter : 1stick =8 Tbsp.
  2. Sugar : 1 cup
  3. All purpose flour : self rising - 1 cup
  4. All purpose flour : 3/4 cup + 1 Tbsp.
  5. Eggs : 2
  6. 2% Milk : 1/3 cup
  7. Fresh squeezed lemon juice : 2 Tbsp.
  8. Lemon Extract : 1 Tbsp.
  9. Grated zest of 1 lemon : 1 tsp
  10. Sour cream : 1 Tbsp.
Instructions
  1. Sift the two flours and keep aside in a separate bowl.
  2. In a large mixing bowl cream butter and sugar and whip it well till its creamy, pale and real smooth. Should take about 5-7 minutes max.
  3. Add the eggs, one at a time and whipt it in.
  4. Add in the lemon juice, extract, milk and sour cream and whip it in for a min or two.
  5. Add in the sifted flour and beat well.
  6. You will notice a nice, smooth, shiny, cupcake batter.
  7. Spoon it into a 12 cupcake prepared pan ( prepare with liners ) about near full or as in my case prepare 15 cupcake liner pans 12+ 3 in another pan.
  8. Fill it a tad less than 3/4 full to make smaller bite cupcakes.
  9. Bake it at 350 for about 22-25 min. Do the toothpick test to make sure.
  10. Remove from the oven and cool it before frosting.
  11. I did not do the frosting in this case as I wanted a lighter version. But hey, you can go all out and frost with lemon butter cream.
Notes
  1. Tip : bake this in a mini muffin pan to make it truly bite sized !
Adapted from The Primrose bakery recipe
Adapted from The Primrose bakery recipe
VeggieRumblings http://www.veggierumblings.com/

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