Lemon Cupcakes

Lemon Cupcakes –  lemon desserts are what you think of when it comes to Springtime and these lemon cupcakes are the perfect dessert for that.

Baking can be super fun and easy to learn and one of the things that really helped me out when I first learned how to bake was separating the dry and wet ingredients into different bowls. Baking recipes should be separated out this way in general for the most part and you can see that in the ingredients list below. 

The frosting for the recipe might be at a different level for most beginner bakers and I would suggest just going to the store and buying a container of frosting instead. Even I had difficulties with it since it involves using a candy thermometer to make the frosting. I would not be offended if you did that because that is what I did after giving up on making a meringue frosting. 🙂 The cupcake batter is great though.

This recipe was from one of the Food Network May magazines I had. The full recipe can be found here. There was an image with a bunch of different cupcakes and flavors and they used just one base to create multiple numbers of flavors. This recipe calls for almonds in the batter and if you are allergic to almonds just leave them out. 

Ingredients for Lemon Cupcakes:

• All-purpose flour
• Sliced almonds
• Baking powder
• Baking soda
• Salt
• Eggs
• Sugar
• Buttermilk
• Vegetable oil
• Lemon zest
• Lemon juice

How to make Lemon Cupcakes

1. Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Combine the flour and almonds in a food processor and pulse until the almonds are finely ground, about 1 minute. Add the baking powder, baking soda and salt and pulse to combine.
2. Whisk the eggs, sugar, buttermilk, vegetable oil and lemon zest and juice in a large bowl. Add the flour mixture and whisk until just combined. Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 16 to 18 minutes. Let cool in the pan 5 minutes; remove to a rack to cool completely.
3. Make the frosting: Combine 2/3 cup sugar and 1/4 cup water in a small saucepan; cook over medium-high heat until a candy thermometer registers 240 degrees F, about 12 minutes. Beat the egg whites in a large bowl with a mixer on medium speed until foamy; increase the speed to medium high and beat until soft peaks form, 2 minutes. Sprinkle in the remaining 1/4 cup sugar and beat until stiff peaks form, 3 minutes. With the mixer running, slowly pour in the sugar syrup and beat until cool and glossy, 8 to 10 minutes.

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