An easy lemon cupcake recipe. The best soft cupcakes perfect with a lemon taste. Add a creamy whipped cream lemon glaze. Lemon lovers will love these!
If it is a lemon, then it has the name of Italian, from this perfect homemade lemon bread to these easy square squares!
I don’t think an Italian would know how to cook if there was no lemon involved! Ok a little an exaggeration, but they seriously like to add a little range or juice in practically every homemade good cooked good that he has ever tasted.
From a simple lemon bundt cake (donut) to a delicious fusion in the mouth Lemon biscuit.
And I can tell you that Italian has yet to complain! And of course these simple soft cupcakes have easily moved away when he was ready to mention.
What do you need to prepare cupcakes
- Flour of purposes or cake flour
- Baking powder
- Salt
- Butter – If you use non -salted butter, add more rooms
- Sugar – granulated sugar
- Eggs – Ambient temperature
- Vanilla extract
- Lemon range
- Milk – 2% or whole milk
- Fresh lemon juice
- Cream – Complete cream, heavy or whipped at least 30% fat
- Powdered sugar
- Lemon juice
How to prepare cake flour
For each cup of flour of all purposes, remove two tablespoons and replace with two tablespoons of corn starch. Make sure to sift the flour and the corn starch together a couple of times, in this way it will certainly be combined and without lump. The cake flour in the cakes will give you a very tender consistency and a fine crumb, it will also help the cake to get up.
How to prepare lemon glazed cupcakes
In a medium bowl, sift the flour, baking powder and salt together. In a large bowl, bang the butter and sugar together until they create.
Beat the eggs one at a time. Add the vanilla and zest and beat to combine.
Add the flour and combine.
Add the lemon juice and milk by beating alternately until they are combined. Don’t beat too much.
Fill a muffin or a 12 -dimensional cupcake and cook, try a toothpick for Doneness.
Leave to cool in the pan, then move to a wire rack to cool completely before the icing. Top with a simple lemon chantilly glaze.
What is a chantilly glaze
Its origin is French and everything that really is, is cream, icing sugar and vanilla, but in this case I replaced vanilla with lemon juice. Just whip the cream until soft peaks are formed, then add the icing sugar and juice.
Beat up until it thickens. It is a lighter glaze perfect for any recipe for cake or cupcake. Change it with your favorite aroma.
If you prefer you could also complete it with a little lemon curd or a cheese cream glaze or even a Swiss meringue butter cream glazewhich is actually one of my favorites.
Tips to prepare the best cupcakes
- Make sure your ingredients are all at room temperature. The ingredients at room temperature are better mixed and the cake or cupcakes increase more easily.
- Do not beat the batter too much, if your cake is dense and could be dry.
- Make sure to fill your cupcakes only 3/4 or could flow excessively.
- Make sure to use cupcake lining, in this way it is not necessary to gain weight and make the pan bloom and are easier to remove from the pan.
More lemon dessert
How to keep cupcakes
If the cooled cupcakes are not unbridled, they can be kept in a covered cake plate for a maximum of two days. If you are cooking them in advance, this is the best method. Then freeze them before serving.
If they are glazed, they should be chilled in an airtight container. They will keep up to four days. Port them at room temperature before serving.
So if you are looking for something lemon to try why not cook a little lemon cupcakes! Enjoy.
For cupcakes
- 1½ cups Make flour for all the purposes or the cake and the pastry shop
- 1½ spoons baking powder
- ¼ teaspoon salt
- ½ cup salty butter (softened)
- 1 cup granulate sugar
- 2 large eggs (ambient temperature)*
- ½ teaspoon vanilla
- 1 table spoon Limone zest (zest of 1 medium lemon)
- ½ cup 2% or whole milk (room temperature)*
- 1½ spoons lemon juice
*Remove from the refrigerator 45 minutes before use.
For the icing
- 1 cup Mounting cream (cold)
- ¼ cup + 2 tablespoons of icing / icing sugar (45 grams in total, if the recipe doubles, then double this quantity)
- 1 table spoon lemon juice
For cupcakes
-
Preheating of the oven at 350f (180 ° C). Assign a 12 cup muffin box with cupcake lining.
-
In a medium bowl, sift the flour, baking powder and salt together.
-
In a large bowl, beat the butter and sugar up to cream at medium speed (2-3 minutes).
-
Beat the eggs one at a time. Add the vanilla and zest is better to combine.
-
Add the flour and beat just to unite. Don’t beat too much.
-
Add the lemon juice and the milk alternately, beating until it is combined (only until the batter is smooth). Once again don’t beat too much.
-
Fill the prepared muffin / cupcake box and cook for about 20 minutes. Leave to cool 5-10 minutes in the pan, then move to cool completely on a wire rack before the icing.
For the icing
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In an medium bowl add the cream and whisk until soft peaks appear, it continues to beat at medium speed while adding half of the sugar and lemon juice, then add the remaining sugar and the lemon juice increase the speed at the top and beat up to a hopes.
To prepare homemade cake flour/pastry
For each cup of flour of all purposes, remove two tablespoons and replace with two tablespoons of corn starch. Make sure to sift the flour and the corn starch together a couple of times, in this way it will certainly be combined and without lump.
How to keep cupcakes
If the cooled cupcakes are not unbridled, they can be kept in a covered cake plate for a maximum of two days. If you are cooking them in advance, this is the best method. Then freeze them before serving.
If they are glazed, they should be chilled in an airtight container. They will keep up to four days. Port them at room temperature before serving.
Calories: 289Kcal | Carbohydrates: 33G | Protein: 4G | Fat: 16G | Saturated fat: 10G | Cholesterol: 84mg | Sodium: 142mg | Potassium: 109mg | Fiber: 1G | Sugar: 20G | Vitamin A: 595Iu | Vitamin C: 2mg | Soccer: 56mg | Iron: 1mg
Updated from January 15, 2020.
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