Lemon Daisy Cupcakes 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.

LEMON CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
• Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
• Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.