July 6, 2011

Lemon Cupcakes with Lemon Butter Cream Frosting

These cupcakes are packed with fresh lemon flavor. The cake resembles a moist poundcake, and the icing is tangy and sweet! They are fun to make with fresh kiwis as garnish.

1 1/2 cups butter
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 cups sugar
5 large eggs
2 tsp. vanilla extract
4 tbsp. fresh squeezed lemon juice
Zest of 2 Lemons
1 cup of milk or buttermilk

Beat: sugar and butter together until fluffy. 

Add: eggs, vanilla, lemon juice, and lemon zest. 

Combine: flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients. After combined, add the milk and mix well.

Pour into lined muffin pans until 2/3 full. The cupcakes are very dense and will not rise much during baking. Bake at 325 degrees for 20 minutes or until inserted toothpick comes out clean and edge of cupcakes start to separate from pan.

1 1/4 cups butter
2 tsp. lemon zest
6 tbsp. fresh squeezed lemon juice
6 cups powdered sugar
2 tsp. vanilla extract

Cream butter in mixer with paddle attachment. Gradually add 2 cups of powdered sugar. Add lemon zest and vanilla extract. Alternate adding rest of powdered sugar and lemon juice. Mix until smooth and creamy.

Makes 36 cupcakes and enough frosting to plentifully frost.

After cupcakes are cool, frost with butter cream frosting. Decorate with white non-perils, a white fondant pearl, and a fresh kiwi slice.

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