I made these cupcakes for a colleague’s birthday and they were just the right about of lemon without being overpowering.
Servings: 12 cupcakes
Fresh
1/2 cup (1 stick) butter, room temperature
2 large eggs yolks, room temperature
1 egg white, room temperature
1/3 cup sour cream
1 lemon (Meyer lemon used)
Lemon marshmallow icing and garnish (candied lemon peel shown) as desired
Pantry
1-1/2 cups (7-1/2 oz.) flour
1 cup (7 oz.) granulated sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1-1/2 tsp. vanilla extract
Make batter
Preheat the oven to 350 degrees-F. Combine the flour, granulated sugar, baking powder, and salt in a the work bowl of a stand mixer. Stir with the paddle attachment to combine. Juice the lemon, reserve lemon peel to make garnish of candied lemon peel, if desired. Add butter, eggs, lemon juice, sour cream, and vanilla extract. Mix on medium speed for 2 minutes until the batter is smooth. Let batter stand for 5 minutes.
Bake
Line a 12-cup muffin pan with cupcake liners. Use an ice cream scoop to fill each cup evenly until all batter is used, cups will be full. Bake for 20 to 22 minutes, until cupcakes are firm but still moist. Cool in the pan for 10 minutes. Remove cupcakes to cooling rack and let cool completely before icing.
Decorate
Ice cupcakes with desired frosting, Lemon Marshmallow Icing shown. Chill cupcakes in the refrigerator until ready to serve.
Serve
Remove cupcakes from the refrigerator and bring to room temperature before serving.
Leave a Reply