Desserts > Cupcakes

Lemon Cupcakes Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons freshly grated lemon zest
- ½ cup freshly squeezed lemon juice
- ¼ cup buttermilk
- 1 teaspoon pure vanilla extract

Special Equipment Needed:
- Electric mixer
- 12 cupcake liners
- 12 cupcake tin
- Grater
- Measuring cups and spoons

Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup cupcake tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the lemon zest, lemon juice, buttermilk, and vanilla extract and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Time:
Preparation Time: 20 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F (175°C)
Serving Size: 12 cupcakes

Nutritional Information (per cupcake):
Calories: 250
Fat: 11g
Carbohydrates: 33g
Protein: 3g

Substitutions for Ingredients
- Butter: margarine or vegetable shortening
- Buttermilk: plain yogurt or milk with 1 teaspoon of vinegar

Variations:
- Add ½ cup of chopped fresh or frozen fruit to the batter
- Use different citrus fruits such as lime or orange in place of the lemon
- Add ½ cup of chopped nuts or coconut flakes to the batter

Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar
- Use freshly squeezed lemon juice for the best flavor
- To ensure the cupcakes are cooked through, insert a toothpick into the center of the cupcake and make sure it comes out clean

Storage Instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
Reheat the cupcakes in the microwave for 15-20 seconds.

Presentation Ideas:
- Top the cupcakes with a dollop of whipped cream and a sprinkle of lemon zest
- Drizzle the cupcakes with a lemon glaze
- Decorate the cupcakes with fresh berries

Garnishes:
- Chopped nuts
- Coconut flakes
- Sprinkles
- Fresh berries

Pairings:
- Fresh fruit
- Ice cream
- Lemon curd

Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables

Troubleshooting Advice:
- If the cupcakes are not cooked through, reduce the cooking time
- If the cupcakes are too dry, add a tablespoon of milk to the batter

Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning
- Wash hands and surfaces thoroughly before and after handling food
- Do not leave the cupcakes at room temperature for more than 2 hours

Food History:
Lemon cupcakes have been a popular dessert for centuries. They were first mentioned in a cookbook from the 16th century, and have been a staple in many cultures ever since.

Flavor Profiles:
Lemon cupcakes have a sweet and tart flavor, with a light and fluffy texture.

Serving Suggestions:
- Serve with a scoop of ice cream
- Top with a dollop of whipped cream
- Drizzle with a lemon glaze

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Taste: Tangy, Sweet, Citrusy, Moist