Lemon.Cupcakes

Brittany Wood and I made some lemon cupcakes froms fresh lemons last night!!!! They turned out, as you probably guessed, better than Sprinkles cupcakes. Here's the recipe you can substitute the lemon with strawberries if you wanted to make strawberry cupcakes. Try it out!

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest 

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1/4 cup freshly squeezed lemon juice

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease and flour cupcake pans.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Frosting Ingredients

(Makes enough for 1 dozen cupcakes)

3 Tablespoons Lemon juice

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners' sugar, sifted (powder sugar)

1/2 teaspoon pure vanilla extract

Frosting Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons lemon juice, mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.