LIGHTLY LEMON CUPCAKES
Dessert on a little piece of heaven - light and lemony cupcakes with whipped cream frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about 1/3 full cupcakes will rise as they bake).
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack; cool completely.
- In deep large bowl, beat whipping cream with electric mixer on low speed until slightly thickened. Add dry pudding mix and 1/4 cup milk; beat on high speed until stiff peaks form.
- Place frosting in decorating bag. Generously pipe frosting over cupcakes. Store in refrigerator. Remove from refrigerator 30 minutes before serving.
Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 12 g, TransFat 1 g
LEMON CUPCAKES
Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.
Provided by friedbluetomato
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 30
Number Of Ingredients 12
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.
Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g
EXTRA MOIST LEMON CUPCAKES
Make and share this Extra Moist Lemon Cupcakes recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.Line 12 muffin tins with paper liners and set aside.
- To make the batter:.
- whisk flour, baking soda, baking powder and salt in a small bowl -- set aside.
- In medium bowl, beat the butter till light and fluffy --
- With mixer on high speed, gradually beat in sugar, and continue beating till mixture is very light and fluffy.
- Lower speed to medium, beat in eggs, one at a time, beating just until blended, then beat in lemon juice, and zest and extract.
- Lower speed to low, alternately beat in flour mixture and yogurt.beating just till blended.
- to make the syrup.stir lemon juice and sugar in small cup --
- Gently remove paper.replace baked cakes in tins, spoon syrup over the cakes.cool completely on rack --
- Handle the cakes very gently.they will be tender and sticky.
- Bake cakes about 20 minutes -- .
Nutrition Facts : Calories 176.7, Fat 7, SaturatedFat 4.2, Cholesterol 47.6, Sodium 135.3, Carbohydrate 26, Fiber 0.5, Sugar 15, Protein 2.9
LEMON CUPCAKES
Usher in spring with these tender, lemony cupcakes. It's a recipe from my mother that I spiced up a bit. -Bertina Nicholas-Johnson, Waynesboro, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined. , Fill paper-lined muffin cups three-fourths full. Bake at 325° for 15-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners' sugar, extracts and enough milk to reach spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 319 calories, Fat 14g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 124mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
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5/5 (11)Total Time 1 hr 10 minsCategory CupcakesCalories 438 per serving
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
- In a large mixing bowl, beat butter, sugar and vanilla together until pale and creamy. Add eggs and beat briefly until combined. In a separate bowl, sift together flour and baking powder.
- Add half the flour mixture and all the yogurt, along with the lemon juice and zest, and slowly mix together on a low speed. Add the rest of the flour and the milk and mix briefly until smooth and creamy. The mixture will be thick.
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- For the cupcakes: Preheat oven to 350°F/180°C. Line a muffin tin with cupcake liners. Set aside.
- In a medium bowl, sift together flour, baking powder, and salt. In another small bowl, toss together sugar and lemon zest until combined.
- Using a mixer fitted with the paddle attachment, beat together butter and lemon-sugar mixture on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and lemon juice and beat until combined. Add the other half of the dry ingredients and beat slowly until just combined. Do not overmix – the less you mix, the lighter the cupcakes will be.
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5/5 (1)Category DessertCuisine AmericanEstimated Reading Time 5 mins
- In a large measuring cup or bowl combine sour cream, milk, and egg whites; mix well to combine. Set aside.
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