Double Lemon Cupcakes
Bake delicious and refreshing Double Lemon Cupcakes with this easy, step-by-step recipe. These cupcakes are perfect for any occasion, with a moist lemon cake and a tangy lemon cream cheese frosting
Ingredients
Here’s a complete list of the ingredients you’ll need, with precise measurements:
For the Cupcakes:
- Cooking spray
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 3 large eggs, at room temperature
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 1/4 cup whole milk
- 3 tablespoons grated lemon zest (from 2 to 3 lemons)
For the Frosting:
- 3 to 4 cups powdered sugar
- 8 ounces cream cheese, softened
- 1 stick (8 tablespoons) unsalted butter, softened
- 2 tablespoons fresh lemon juice
- 2 tablespoons grated lemon zest (from about 2 lemons)
- Candied lemon peel, for topping (optional)
Instructions
Let’s get baking! Here’s a detailed, step-by-step guide:
Part 1: Make the Cupcakes
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Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners, then coat the liners with cooking spray. This double layer of protection ensures the cupcakes won’t stick.
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Beat Butter and Eggs: In a medium bowl, beat the softened butter and eggs with a hand mixer on medium-high speed until combined. You should still see small bits of butter; this is okay. This method is a bit unusual (typically you’d cream the butter and sugar first), but it works well for this recipe.
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Combine Dry Ingredients: In another medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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Combine Wet Ingredients (Separately): In a large bowl, whisk together the granulated sugar, milk, and lemon zest.
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Combine Wet Ingredients: Add the butter and egg mixture to the sugar mixture and beat with the mixer until combined.
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Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. If the batter becomes too thick for the mixer, switch to a wooden spoon. Do not overmix.
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Divide Batter: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
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Bake: Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Cool: Let the cupcakes cool in the pan on a wire rack for 5 minutes, then remove the cupcakes to the rack and let them cool completely before frosting.
Part 2: Make the Frosting
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Beat Cream Cheese and Butter: While the cupcakes are cooling, make the frosting. In a large bowl, beat the softened cream cheese and softened butter with a mixer until light and fluffy.
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Gradually Add Powdered Sugar: Gradually add 3 cups of the powdered sugar, beating on low speed until combined.
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Add Lemon Juice and Zest: Add the fresh lemon juice and lemon zest, beating until combined.
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Adjust Consistency: Beat the frosting until light and fluffy. If it’s too thin, add more powdered sugar, a little at a time, until it reaches the desired consistency. If it’s too thick, add a tiny bit of milk or cream.
Part 3: Frost and Decorate
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Frost Cupcakes: Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes.
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Decorate (Optional): Top with candied lemon peel, if desired.
Enjoy these bright and flavorful Double Lemon Cupcakes!
Find it online: https://www.eatswithsoul.com/double-lemon-cupcakes/