Ultimate Lemon Cupcake Light Moist And Delicious Recipes

Steps:

• 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.
• To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Steps:

• Preheat oven to 350*.Line 12 muffin tins with paper liners and set aside.
• To make the batter:.
• whisk flour, baking soda, baking powder and salt in a small bowl -- set aside.
• In medium bowl, beat the butter till light and fluffy --
• With mixer on high speed, gradually beat in sugar, and continue beating till mixture is very light and fluffy.
• Lower speed to medium, beat in eggs, one at a time, beating just until blended, then beat in lemon juice, and zest and extract.
• Lower speed to low, alternately beat in flour mixture and yogurt.beating just till blended.
• to make the syrup.stir lemon juice and sugar in small cup --
• Gently remove paper.replace baked cakes in tins, spoon syrup over the cakes.cool completely on rack --
• Handle the cakes very gently.they will be tender and sticky.
• Bake cakes about 20 minutes -- .

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups.
• Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon extract. Stir in the flour, alternating with the lemon-lime soda, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Steps:

• Preheat oven to 350F and place paper cups on three 12-cup muffin tins. LEMON WATER: In a small pot, prepare a mixture of water, lemon juice and lemon zest. Bring it to a boil. As soon as it boils, remove from the fire and drop the white chocolate into the hot lemon water. Mix with a spoon until all of the chocolate has dissolved. Set aside. FLOUR MIXTURE: Whisk together the flour, baking soda and salt. Get another bowl and split this flour mix into two parts. Set both aside. BUTTER MIXTURE: In a large bowl, cream the butter and sugar until light. Beat the eggs in one at a time then add the sour cream. mix well in low-medium speed just until well blended. Do not over mix. CUPCAKE BATTER: Add the butter mixture into one of the flour mixtures and mix in low to medium speed until flour almost disappears. Gently add the second half of the flour mixture and until well incorporated. Do not over mix. Add the lemon water mixture into this batter and mix in low speed for about 30 seconds. You will notice that the batter will get frothy, don't worry! Let the batter sit for about 1-2 minutes so it settles down a bit. Hand mix the batter with a spatula before pouring it equally into the 28 baking cups. DO NOT over fill. I find it best to use a funnel when pouring the batter in the cups (I personally prefer the Wilton Easy-Pour Funnel). Bake for 15-20 minutes or until the cupcake springs back a bit when gently pressed. You can also use a cake tester. Let cool before gently removing them from the baking tray. This is a flat top cupcake so do not expect a dome on top. Frost with your favorite lemon frosting but MAKE SURE to cool your cupcakes before frosting them. SIT DOWN, TAKE A BITE and remember your favorite childhood summer! :)