Fresh Lemon Cupcakes With Lemon Syrup Recipes

LEMON CUPCAKES

Steps:

• Preheat oven to 350°F (176°C) and prepare a pan with cupcake liners.
• Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
• Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
• Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Combine the milk and lemon juice, then slowly add the mixture to the batter along with the lemon zest and mix until well combined.
• Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Remove cupcakes from the oven and place on a cooling rack to cool.
• When the cupcakes have cooled, make the buttercream. Add the butter to a large mixer bowl and beat until smooth.
• Add about half of the powdered sugar and mix until smooth and well combined.
• Add the vanilla extract, 3-4 tablespoons of lemon juice and the lemon zest to the frosting and mix until well combined.
• Add the remaining powdered sugar and salt and mix until well combined and smooth. Add additional lemon juice as needed to get the right consistency and flavor.
• Pipe the frosting onto the cupcakes. I used Ateco tip 844.
• Cupcakes are best when stored well covered and eaten within 2-3 days. They can be left at room temperature for about 24 hours, then refrigerated. Serve at room temperature.

FRESH LEMON CUPCAKES WITH LEMON SYRUP

Steps:

• To prepare oven, pan:.
• Preheat oven to 350 degrees F. Spray cups of 12 cup standard sized cupcake pan with nonstick cooking spray.
• To make batter:.
• Using a mixer, combine butter, sugar and lemon zest. Beat at medium speed for 5 minutes or until mixture is very light, pale and fluffy, stopping 2 or 3 times to scrape bowl. Into another bowl, sift together flour, baking soda and salt. Set aside. One at a time, beat eggs into butter mixture until fully incorporated, stopping after each addition to scrape bowl. Beating continuously, add 2 tablespoons lemon juice. Beat until fully incorporated. On low speed, alternately beat in buttermilk and sifted flour mixture in 3 batches until fully incorporated.
• To bake cupcakes:.
• Spoon batter into muffin cups. Bake for 10-15 minutes or until deep golden brown and slightly firm to light touch. Insert toothpick into center of cupcake and comes out clean. Note: rotate pan 180 degress halfway through cooking.
• To make lemon syrup:.
• Put sugar and lemon juice in nonreactive saucepan. Stirring frequently, cook over med-high heat until sugar dissloves completely and mixture comes to a boil. Immediately reduce heat. Simmer briskly, stirring occasionally, until mixture has thickened to syrupy but still pourable consistency.
• To brush on lemon syrup:.
• Remove cupcakes from oven. Place on wire rack. Using thin skewer, poke holes all over hot cupcakes. Generously and repeatedly brush lemon syrup over cupcakes until they have soaked up as much syrup as possible. (Note: Any leftover syrup can be refrigerated and used to sweeten other desserts or iced tea.).
• To serve:.
• Serve cupcakes warm or at room temperature.

LEMON CUPCAKES WITH LEMON FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
• Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
• Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.