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Delicious Lemon Cupcakes
in Guest Recipe Book
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Average Rating:
(total ratings: 11) [Read reviews] [Post a review] |
| Servings: Makes 30 cupcakes |
| Comments: Very Delicous!!!! Preparation Time: 20 minutes Bake Time: 18 minutes |
Ingredients:  Cupcakes: 3 1/2 cups all-purpose flour 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks/8 oz/226g) butter, softened 1 1/2 cups granulated sugar 2 tsp. vanilla extract 3 eggs 2 (8-ounce) cartons dairy sour cream 2 teaspoon finely shredded lemon peel Lemon Frosting: 3 tablespoons (1 1/2 oz/42g) butter, softened 1 cup sifted powdered sugar 2 tablespoons lemon juice 3/4 teaspoon vanilla extract 1 1/4 cups sifted powdered sugar Milk (2 to 3 teaspoons if necessary) 1 teaspoon shredded lemon peel Garnish (optional) Grated lemon or orange zest |
| Instructions: 1. Preheat the oven to 350 degree F (180 C). Line thirty 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside. 2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. (The batter will be thick.) Stir in lemon peel. 3. Spoon about 1/4 cup of the batter into each prepared muffin cup *(See Tip Below). Bake in preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool completely on a wire rack before frsoting and topping cupcakes with lemon or orange zest (optional). Makes 30 cupcakes. To Make Lemon Frosting: In a medium bowl, beat butter with 1 cup powdered sugar, beating well. Gradually beat in lemon juice and vanilla. Gradually beat in additional 1-1/4 cups powdered sugar. If necessary, beat in enough additional milk (2 to 3 teaspoons) to make of spreading consistency. Stir in shredded lemon peel. *Tip: If all of the cupcakes do not fit in the oven at one time, refrigerate the remaining cupcakes while the first ones bake. |
| Source: Hometown Cooking |
| Submitted By: Kendra |
| Date: May 3, 2005 |
Reviews
Reviewer: Heather Peskin
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Lovely soft texture - delicious.
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Lovely soft texture - delicious.
Reviewer: SHAJIA AHMED
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Very nice.
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Very nice.
Reviewer: Sherene Leet
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I tried this recipe and it was absolutely divine. It says, "makes 30" but for some reason, I got almost 50 cups! (Standard Muffin). My entire family enjoyed it. I had more than my fair share and I was supposed to be on a diet!
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I tried this recipe and it was absolutely divine. It says, "makes 30" but for some reason, I got almost 50 cups! (Standard Muffin). My entire family enjoyed it. I had more than my fair share and I was supposed to be on a diet!
Reviewer: Kirsty
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These are great, I beat the butter & sugar & eggs quite a lot so they came out nice and fluffy! Probably one of the best cupcakes I have made.
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These are great, I beat the butter & sugar & eggs quite a lot so they came out nice and fluffy! Probably one of the best cupcakes I have made.
Reviewer: Maria
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These cupcakes turned out very fluffy and rounded! I was so pleased. One thing I should add is that I opted to sift my ingredients and beat the heck out of the egg, sugar, and butter before adding the flour. I also chose to add 1 tsp. lemon extract because I could hardly taste the lemon. Upon closer expection, most of the zest had accumulated on the beaters of my mixer. I scraped them back into the batter before baking. When done, the cupcakes were very moist but only had a subtle hint of lemon- not overpowering. Will make again :D
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These cupcakes turned out very fluffy and rounded! I was so pleased. One thing I should add is that I opted to sift my ingredients and beat the heck out of the egg, sugar, and butter before adding the flour. I also chose to add 1 tsp. lemon extract because I could hardly taste the lemon. Upon closer expection, most of the zest had accumulated on the beaters of my mixer. I scraped them back into the batter before baking. When done, the cupcakes were very moist but only had a subtle hint of lemon- not overpowering. Will make again :D
Reviewer: Nancy Cohrs
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This looks great...I haven't tryed it but can't wait to do so.
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This looks great...I haven't tryed it but can't wait to do so.
Reviewer: doris kongol
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Reviewer: Kathryn
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I too creamed the butter & sugar and added a little lemon extract (I am a lemon freak). I didn't have enough sour cream so I added some plain yoghurt as well. These were fabulous!
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I too creamed the butter & sugar and added a little lemon extract (I am a lemon freak). I didn't have enough sour cream so I added some plain yoghurt as well. These were fabulous!
Reviewer: Sandy
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i did not have any lemon with me, instead i added rasins. the base recipe was superb! everybody enjoyed the cupcakes.
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i did not have any lemon with me, instead i added rasins. the base recipe was superb! everybody enjoyed the cupcakes.
Reviewer: Isa
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Can't wait to make...thanks
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Can't wait to make...thanks
Reviewer: Kati Blackledge
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WOW! These are the best cupcakes I have ever eaten. They are tender and moist. I made two batches - baked one in good quality silicone cups and the other one in paper cups in my metal pan. Big difference. The metal pan ones rose higher and browned better. The frosting is to die for. I am a raving lemon lunatic now!
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WOW! These are the best cupcakes I have ever eaten. They are tender and moist. I made two batches - baked one in good quality silicone cups and the other one in paper cups in my metal pan. Big difference. The metal pan ones rose higher and browned better. The frosting is to die for. I am a raving lemon lunatic now!