This is a pretty basic cake recipe just with the addition of lemon juice and zest. I love using fresh lemon juice in my baking as the flavor is much stronger and you can tell how authentic it is! I think they taste perfect with or without the icing, but overall it's a really simple recipe that doesn't take much time at all.
Ingredients:
1/4 cup butter, softened
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1 lemon (zest and juice)
1/2 cup butter, softened
1-1/2 cup powdered sugar
1/8 cup heavy cream
1 tsp vanilla extract
1. Preheat oven to 350 degrees F. Line a 24 mini muffin pan with paper liners.
2. Beat the softened butter and sugar together in a medium bowl until creamy. Add egg and 1 tsp vanilla. Beat again until everything is combined.
3. In a separate bowl, mix together the dry ingredients (flour, baking powder, salt.) Slowly fold the dry ingredients into the wet ingredients and stir until thoroughly blended. Add milk, lemon zest and lemon juice. Mix again until all ingredients are fused.
4. Scoop a heaping 2 tsp of the batter into each paper cup. Batter should fill the cup about 3/4 of the way up.
5. Bake cupcakes for 12 minutes. A toothpick should come out clean after being inserted into the center of the cake.
6. After the cupcakes have completely cooled, begin making the icing. Beat the butter until smooth. Add powdered sugar, cream and vanilla extract. If icing is too dry add more cream, if it's too runny add more sugar. I used a piping nozzle to ice my cupcakes, but you could easily just use a knife.
And that's it! Enjoy!
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Here's a behind the scenes shot of our Airedale puppy, Monty, being sneaky! :) |
what a sneaky puppy!!!!!!!!!!!!!!!!!!!!!!!!!!!
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