Time for some quarantine baking. This pandemic is no laughing matter. Although, making the best of it by baking some delicious lemon cupcakes may make you feel better. This recipe was found on the website tasteandtell.com. I scored some Meyer lemons from my boyfriend’s neighbor and was really craving lemon cupcakes. I like how these are glazed instead of covered with frosting; makes them a little lighter.
- 1/2 cup + 1 TBS unsalted butter, at room temperature
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- zest and juice of 1 lemon
- 1 cup sugar
- 2 eggs
- 1 1/2 cup powdered sugar
- 2 TBS fresh lemon juice
Preheat oven to 350 degrees. Use the 1 TBS butter to grease the insides of each muffin tin.
In a bowl, whisk together flour, baking powder, and salt, set aside. In another bowl mix together buttermilk, vanilla, lemon zest and lemon juice.
In a large bowl or stand mixer, cream the butter and sugar then add the eggs one at a time. Add 1/3 of the flour mixture, 1/2 the buttermilk mixture, 1/3 flour mixture, remaining buttermilk and flour until well mixed.
Place in prepared muffin tins and bake in center of oven for 20-25 minutes. Cool before glazing.
Place some parchment paper under the cooling racks, or something equivalent to avoid the big mess when glazing. Whisk the powdered sugar and lemon juice together and pour over the cupcakes. Let the cakes sit for 30 minutes before serving.