Lemon Cupcakes with Lemon Icing

 

I was set on making fruit-flavored cupcakes and I hemmed and hawed over which fruit flavor for longer than anyone should hem and haw about fruit-flavored cupcakes, or anything fruit-related for that matter.  I considered orange, lime, pineapple, apple, watermelon and even grape.  I even considered different combinations of frosting and cake–lemon cake with lime frosting, orange cake with lemon frosting, vanilla cake with pineapple frosting.  I think the heat was getting to me–I almost forgot I do have more important things to think about!   Before spiralling too far into a fruit-salad hysteria I took a cold shower.  It was then that I settled on crisp, simple, refreshing: lemon.  And I am happy with the decision.  The cake was nice and fluffy with just the right amount of lemon flavor.  The icing was smooth and sweet–nicely balanced by the tartness of the lemon.    

 

Lemon Cupcakes:

  • 2 sticks unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • lemon zest of 2 lemons
  • lemon juice of 2 lemons

Preheat over to 325 degrees.  Insert liners into 2 cupcake pans.  In a large bowl cream together butter and sugar with an electric mixer until fluffy, about 3 minutes.  Add the eggs one at a time to creamed mixture, beating 1 minute after each addition.

In a separate bowl combine flour, baking soda, and salt.

Add the dry ingredients to the creamed mixure, alternating with the milk.  Add the lemon zest and lemon juice.  Mix until incorporated.

Fill the cupcake liners 3/4 full.  Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Lemon Icing:

  • 4 cups confectioners’ sugar
  • 1 stick unsalted butter (softened)
  • zest of one lemon
  • juice of one lemon

In a large bowl cream together sugar and butter with an electric mixer until smooth.  Mix in the lemon zest and lemon juice.  Spread over cooled cupcakes. 

Lemon cupcake recipe and lemon icing recipe adapted from Crazy About Cupcakes by Krystina Castella.

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8 Responses

  1. Yum it looks good 😉

  2. […] for my nephew’s birthday cake?  And remember when I could not for the life of me settle on which  fruit-flavored cupcakes I should make?) What’s funny is whenever I ask my husband what kind of cake he wants the answer is always […]

  3. The recipe looks good. Milk is not on the ingredient list but listed in the mixing instructions. How much milk does the recipe call for?

  4. Ditto to Jen’s response. How much milk does the recipe call for?

  5. Sorry for the omission of the milk! I have updated the recipe (above) to include it: 1 cup of milk.

  6. in the lemon icing recipe how much lemon zest and lemon juice is needed?

  7. Kaylen, one lemon yields approx. 2 tablespoons of juice and 1 tablespoon of zest.

  8. Hello. I have tried this recipe and it is absolutely fantastic! I love it! Of course, in my corner of the world I don’t get lemons, so my version is with limes. It makes the most flavourful and moist cupcakes I’ve had in a while. I’ve been making them everyday this week and would love to share it on my cooking blog.
    Is it ok if I translate the recipe to Spanish and publish it on my blog, with a link to this one giving you full credit, please??

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