Thursday, September 29, 2011

Lemony cupcakes with buttercream frosting

INGREDIENTS (makes 15-20 medium sized cupcakes)


1 stick butter at room temperature
1 cup sugar
2 eggs at room temperature
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 cup milk
1 tbsp lemon juice
1 tbsp lemon zest
1/2 tsp salt
1/2 tsp vanilla extract


6 tbsp unsalted butter at room temperature
4 cups of powdered sugar
1/2 tsp lemon juice
1 tbsp of pink colored granulated sugar(1tbsp sugar mixed with a drop of pink color)



1. Preheat oven at 180-190 degree Celsius and line the cupcake pan with paper liners.
2. Cream butter and sugar in a bowl until fluffy.
3. Add the eggs little by little and whisk until creamy.
4. Now add lemon juice,vanilla extract,lemon zest,milk and whisk until a uniform consistency is obtained.
5. In a separate bowl combine flour, baking powder and salt.
6. Incorporate the dry ingredients to the wet ingredients slowly and mix together until it forms a fairly thick batter.
7. Pour cupcake batter into paper liners until 1/2 full.
8. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
9. Set them on a wire rack to cool completely before frosting.


1. Beat butter in a bowl until fluffy using an electric mixer.
2. Incorporate all the other ingredients while beating at high speed until light and fluffy.
3. Refrigerate for about 20-30 minutes before frosting.
4. Load the frosting into a piping bag and get creative.

Frost your cupcakes and sprinkle granulated sugar.


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