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.
- 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.
- 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.