Lemony Lemon Cupcakes with Cream Cheese Frosting – My Baking Addiction

Incredibly soft and bursting with fresh tangy flavour, this cuteness is sure to make your spring a little more amazing.

One is always much happier when their baked goodies come out really well, but trust me this is quite a task and involves a lot of effort, dealing with fiascos and prayers. For me baking is extremely new and just the feeling of stepping in the kitchen, whipping and tasting the batter is satisfying.

There have been times when I ponder on a lot of baking recipes on my phone and keep bookmarking them, to try them later and then there are times when I have my own recipe and I think it’s utterly genius. This was exactly what happened when I wanted to make these lovelies. However, you won’t be surprised that I am not the first one with this recipe as a lot of people have the same genius mind. What I like about these is that they have “Homely” written all over.

Recipe: Cupcake:

Ingredients:

1 cup powdered sugar. You can even use granulated sugar

1.5 cups refined flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2.5 table spoon lemon zest. Use fresh lemons for this as nothing beats the tanginess of fresh lemons

1/4 cup unsalted butter

2 big eggs

1/2 cup oil

1 tablespoon vanilla extract

2/3 cup milk

1/4 teaspoon salt

In a bowl mix together sugar, flour, baking powder, salt and the lemon zest and vanilla extract.

Add the eggs and beat to combine. Slowly add milk and mix. The batter will be flown and that’s exactly how it’s suppose to be. Take cup cake lines . Place them in the muffin tin and fill them 1/2 full as they need space to rise. Preheat the oven to 180 degree C and bake for 20-25 minutes. Use a tooth pick to check . It should come out clean. Transfer to a wire repack to cool

Recipe Frosting:

Ingredients:

• 175 g butter
• 1/2 tsp vanilla extract
• 350 g icing sugar
• 1/4 tsp salt
• 2 tbsp lemon zest
• Yellow edible colour

For the frosting, add the unsalted butter, powdered sugar ,table spoon lemon zest, salt and mix together. The butter cream frosting should be stiff so add more sugar if need be. Use some yellow edible colour to make it look more lemony. Spoon this in a piping bag, and twist the end of the bag to seal. Make a small slit on the other end and pipe the swirls on top the the cupcake.

AND HERE IT IS. DENSE, YET CRUMBLY MELT IN THE MOUTH LEMONY CUPCAKES.