Lemon cupcakes with Vanilla Frosting

It's a Sunday morning and this bright sunny day inspired me to bake some cupcakes :)

I have baked muffins before but this time i wanted to try out my hand in cupcakes and what better than Lemon cupcakes  :D ...they are moist, buttery, with just the right amount of that lemony zing...

Usually I prefer muffins over cupcakes as i am not a frosting person ..that over sweetness of frosting sometimes takes away the actual flavor of the bread.But this time i thought to why not make them with little less sweetness and for that icing sugar is great or a some fresh fruit on top of whip cream ..

Vanilla frosting could also be replaced by strawberry frosting..and i think i will try one soon :D

Lets get straight into the recipe now :

PREP TIME

30 mins

BAKE TIME

15 mins

TOTAL TIME

45 mins

Makes: 12 medium cupcakes

• 
  

• Ingredients:

• LEMON CUPCAKES

  • •Softened butter 1/2 cup (115g) 
  • •powdered sugar 1 cup (200g) 
  • •2 large eggs, room temperature preferred
  • •2 teaspoons vanilla essence(any)
  • •1 and 1/2 cups (190g) all-purpose flour 
  • •2 teaspoons baking powder
  • •1/2 cup (120ml) milk
  • • Lemon Zest, of 1 large lemon or 2 small ones
  • • Lemon Juice, 1 tablespoon

  Vanilla FROSTING

  • •Softened unsalted butter 3/4 cups (170g) 
  •  •Whipping cream /powder (any brand), 4 tablespoon 
  • • Icing Sugar, 125 grams
  • • Vanilla essence, 1 teaspoon

   optional

  • •Lemon slices for garnish or sprinkles

  Directions:

  1. Preheat the oven to (180°C). 
  2. For cupcakes: Beat the butter and sugar together  in a large bowl until creamed. About 2-3 minutes. Add eggs and vanilla. Beat  until everything is combined, about 2 full minutes.  Set aside.
  3. In a bowl, mix together the flour  and baking powder. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating slowly after each addition. Batter will be thick. Beat in the milk, lemon zest, and lemon juice slowly until just combined. Do not over-mix this batter at any point. Spoon batter evenly into 12 cupcake liners. Bake for about 20 minutes. Check at 18 minutes, then again at 20. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.
  4. For the frosting: Whisk butter until light and fluffy, for about 5 minutes. In a separate bowl whisk the whipping cream until it triples in volume and forms stiff peaks.
  5. Fold in the whipping cream to the whisked butter and add in the icing sugar and vanilla essence.
  6. Refrigerate the frosting for about 15 minutes before you transfer it to your piping bag.
  7. To decorate : Pipe on the frosting and decorate with a some sprinkles or a slice of lemon .

  
  
• Let me know how it turned out for you ..
  Have a sweet n sour Sunday :)