Lemon Almond Cupcakes Recipes

LEMON LIME CUPCAKES

Lemon Lime Cupcakes image

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 1h35m

Yield 48 mini cupcakes

Number Of Ingredients 15

Ingredients

1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/4 cups granulated sugar
1 1/2 sticks (12 tablespoons) salted butter, at room temperature
3 large eggs, at room temperature
1/3 cup whole milk
2 tablespoons lemon juice (lemon zest reserved for glaze)
2 tablespoons lime juice (lime zest reserved for glaze)
1 teaspoon lemon extract
2 1/2 cups powdered sugar
1/4 cup whole milk
2 tablespoons lemon zest
2 tablespoons lime zest

Steps:

For the batter: Preheat the oven to 350 degrees F; line a mini cupcake pan with paper liners (use one 48-hole pan or two 24-hole pans).
Sift together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 1 to 2 minutes. Add in the eggs one at a time, letting them incorporate fully between additions. With the mixer on low, add in half of the flour mixture, followed by the milk, and then the remaining flour mixture; let each incorporate fully before the next addition. Then mix in the lemon and lime juice and lemon extract.
Using a scoop, fill each mini cupcake cup three-quarters full with batter. Bake until golden and cooked through, 12 to 14 minutes. Remove the cupcakes from the pan and allow them to cool completely.
For the glaze: While the cupcakes are cooling, whisk together the powdered sugar, milk and lemon and lime zest in a bowl until smooth.
Once the cupcakes have cooled, dip the top of each cupcake in the glaze, allowing the excess to drip back into the bowl. Chill the cupcakes in the fridge for at least 30 minutes. Serve cold and enjoy.

LEMON ALMOND CUPCAKES

Lemon Almond Cupcakes image

Recipe courtesy of Odense Recipe Club. The old fashion cupcake has become the newest rage! The tart taste of lemon combined with the sweet, richness of Almond Paste make a super moist and flavor-filled cupcake. They are perfect for any picnic or party. Optional glaze: Mix until smooth, 1 cup confectioner's sugar with 5 teaspoons lemon juice and 1/2 teaspoon grated lemon rind.

Provided by seahorse73

Categories Dessert

Time 40m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 10

Ingredients

7 ounces almond paste, grated (this is 1 box)
1 cup sugar
3 eggs, room temperature
1 cup plain yogurt
1/4 cup safflower oil
2 tablespoons fresh lemon juice (2-3 large lemons)
2 teaspoons lemon rind, grated
1 1/2 cups all-purpose flour
1 tablespoon baking powder
confectioners' sugar, for dusting

Steps:

.
Ingredients:.
Preeheat oven to 350°F
Place cupcake liners in muffins tins.
In mixing bowl, mix Almond Paste and sugar until the texture of small crumbs. Add eggs one at a time, beating well between each. Add yogurt, oil, lemon juice and rind. Beat until well combined.
Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl. Spoon batter into liners, a bit more than 1/2 full.
Bake cupcakes in center of oven, 20-25 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean. Start testing at 20 minutes. Cool tins on wire racks for 5 minutes. Then, transfer cupcakes to wire rack and cool completely.
Dust with confectioner's sugar or frost with optional glaze. Store in an airtight container for 2-3 days. Note: Unfrosted cupcakes can be frozen for 1 month.

Nutrition Facts : Calories 182.7, Fat 7.6, SaturatedFat 1.1, Cholesterol 37, Sodium 79.7, Carbohydrate 25.7, Fiber 0.9, Sugar 16.1, Protein 3.7

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