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When you find lemons in your fridge, make lemon cupcakes!


  • When you find lemons in your fridge, make lemon cupcakes!
  • When you find lemons in your fridge, make lemon cupcakes!, Photo 2
  • When you find lemons in your fridge, make lemon cupcakes!, Photo 3
  • When you find lemons in your fridge, make lemon cupcakes!, Photo 4
Recipe type:
Dessert
Number of serving:
15 servings
Preparation:
17 min
Cook time:
23 min
Ready in:
40 min
Difficulty:
Very Easy

Ingredients

- 1 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon . baking powder
- 1/4 pound unsalted butter, at room temperature
- 1 cup sugar
- zest of 2 lemons
- 2 large eggs
- 1/2 cup buttermilk (1 cup whole milk + 1 tablespoon lemon juice= 1 cup buttermilk
- 2 teaspoons lemon extract


Lemon Buttercream Frosting:
- 1 cup unsalted butter
- 6 cups powdered sugar
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- zest of 1 lemon
- juice of 1/2 lemon

Preparation

Step 1

Preheat oven to 350F. Combine the flour, salt, and baking powder in one bowl. In another, combine the buttermilk and lemon extract. Set aside.

Step 2

Combine butter, sugar, and lemon zest in large mixing bowl. Beat on medium-high speed until the mixture is fluffy and much lighter in color. (Beat well, at least 5-10 minutes.).

Step 3

Add the eggs one at a time, making sure to fully incorporate the first egg before adding the second. Alternate adding the flour mixture and buttermilk in the following order: add 1/3 of the dry ingredients, 1/2 of the wet, another third of the dry, the rest of the wet, and the rest of the dry.

Step 4

Mix until just combined and finish with a spatula. (If you overmix after the dry ingredients are added, the cupcakes will not rise properly and the texture will be chewy and dense.).

Step 5

Bake in the top third of the oven for about 20 minutes or until the tops are slightly golden and a toothpick inserted into the center of a cupcake comes out clean.Let cool completely before frosting.

Step 6

Lemon Buttercream Frosting:
Beat butter until creamy. Add 3 cups of the sugar and the rest of the ingredients. Beat at high speed for 5 minutes. Gradually add the rest of the sugar, adding 1 cup at a time and beating for 5 minutes after each addition. Once all the sugar has been added, continue beating at high speed till the mixture is extremely pale, light, and very fluffy. Use immediately or cover tightly and refrigerate.

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