When life hands you lemons…. make them into lemon cupcakes.
I am desperately trying to hold on to the final days of summer, and one of my favorite summer things is tart, refreshing lemonade (duh). I recently had a lemon cupcake from a local bakery, and fell head over heels in love. So when I decided to bake this weekend, I knew lemon was the way to go.
Adding lemon is one of the easiest ways to jazz up a cupcake. All you need for these recipes is the zest and juice of two lemons!
Lemon Cupcakes (adapted from Hello, Cupcake!)
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/2 cup vegetable oil
1 tbsp lemon zest
1/2 cup unsalted butter, softened
1 cup sugar
Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Set aside. Combine milk and oil in a small bowl; set aside. Beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating after each addition. Reduce speed to low and add flour mixture alternately with milk mixture in batches, beginning and ending with flour. Add lemon zest; beat until just blended. Fill cupcake liners 2/3 full and bake for 15-20 minutes. Allow to cool, then top with lemon buttercream frosting.
Lemon Buttercream Frosting
1 cup unsalted butter, softened
3 cups confectioners sugar
1 tsp vanilla
1 lemon (zest and juice)
pinch of salt
Beat butter, sugar, and salt until light and fluffy (3-5 minutes, depending on desired consistency). Add vanilla, lemon zest, and lemon juice. Beat until combined.