ImageThe perfect lemon cupcake! So light and airy, they’re perfect for the summer! I found this recipe on AllRecipes.com and decided to tweak it to my liking. Their recipe calls for a home made icing, I decided to save a little time by using a store bought Cream Cheese frosting. Also, I topped mine with coconut flakes and a lemon wedge! 

Here’s what you’ll need: 

  • 3 cups self-rising flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract 
  • 2 tablespoon lemon zest 
  • 1 cup milk
  • 2 1/2 tablespoon lemon juice
  • 2 lemons, cut into wedges (for topping)
  • 1 jar Cream Cheese frosting 
  • 1/2 cup coconut flakes (for topping)
Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
 
Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
 
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
 
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
 
Ice with frosting and top with lemon wedges and coconut!
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