• 12/15 Lemon Cupcakes - 5

    From Dave Drum@1:18/200 to All on Thu Dec 14 16:18:24 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lemon Cupcakes w/Lemon Buttercream
    Categories: Cakes, Snacks, Citrus
    Yield: 26 servings


    2 c (380 g) granulated sugar
    1/2 c (118 mL) oil
    3 lg Eggs; at room temp
    2 Lemons; zested, juiced
    1 ts (5 mL) lemon extract or pure
    - vanilla extract
    1/2 c (118 mL) sour cream; room
    - temp
    2 1/2 c (350 g) A-P flour
    3 ts (11.2 g) baking powder
    1 ts (5 g) salt
    1/4 c (59 mL) lemon juice; from
    - the zested lemons
    1 c (236 mL) buttermilk; room
    - temp

    1 1/2 c (339 g) unsalted butter;
    - cold
    5 c (650 g) powdered sugar
    1 Lemon; zested
    1 ts (5 g) lemon extract
    1 tb (15 mL) buttermilk; cold
    1 tb (15 mL) heavy whipping cream
    - cold

    FOR THE CUPCAKES: Set the oven @ 350ºF/175ºC. Line a
    cupcake pan with cupcake liners.

    In a large mixing bowl, combine the sugar, vegetable
    oil, eggs, and lemon extract. Beat on medium speed until
    the eggs and oil are well incorporated, scrape down the
    bowl as needed. Next, add the lemon zest and the sour
    cream and beat until well combined.

    Combine the dry ingredients in a separate bowl.
    Alternate adding half the dry ingredients followed by
    half of the liquid ingredients (buttermilk and lemon
    juice) and mix just until the flour starts to
    incorporate. Use a spatula to scrape down the sides of
    the bowl and stir the batter from the bottom to the top
    to ensure it’s well mixed.

    Using a large cookie scoop, divide the batter evenly,
    filling each liner 2/3 full. Careful not to overfill.
    Bake at 350°F for 15-18 minutes. Test the cupcakes for
    doneness by inserting a toothpick into the center of the
    cupcake. If the toothpick comes out clean, the cupcakes
    are done. Cool Completely.

    FOR THE FROSTING: Cut the butter into pieces. Using the
    paddle attachment, whip butter for 5-7 minutes, scraping
    down the bowl occasionally. Beat until the butter looks
    light in color.

    Add 2 cups of powdered sugar and mix on low speed until
    incorporated then add the lemon extract and lemon zest
    and mix to combine, beating at medium0 high speed for
    about 60 seconds.

    Next, add an additional 2 cups of powdered sugar and the
    buttermilk and beat on low speed until sugar is
    incorporated. Increase speed to medium-high and beat for
    another 1-2 minutes.

    Add the remaining 1 cup of powdered sugar along with the
    heavy cream. Beat on low until ingredients start to mix
    together. Increase speed to medium-high and beat for
    another 2-3 minutes to whip additional air into the

    Use a large open star tip to frost these cupcakes. Top
    with a slice of lemon or fresh berries.

    RECIPE FROM: https://beyondfrosting.com

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