I am heading to our local cake suppy store right now to get the disposable bags, the large star tip, some beautiful liners, and cupcake transporting boxes. Also thanks for the decorating video. The perfect combo. Leigh Ann, thanks for sharing this recipe. Cupcake Batter – Whisk together the vanilla, buttermilk, egg whites, sour cream and oil in a large mixing bowl. Like crazy wonderful! This is a beautiful cake I would not hesitate to recommend or to make again. This is a similar recipe to my lemon cupcakes. I always cut the fat/butter in every single recipe by 1/2 - dessert or savory - and have no problem. If you have problems with them falling in the middle, I found that they may need an extra minute of baking time. Continue to add in powdered sugar until you reach your desired consistency. The 2nd time I made them I added a bit more lemon juice, and my husband said they were even better. You saved Lemon Cupcakes to your. In other words, just adding leaveners to all purpose flour supposedly won’t duplicate it exactly even tho’ it's an acceptable substitute. Receive my FREE 5 Instant Pot Meals in 5 Minutes E-Course, This e-course includes my most popular Instant Pot recipes and my FREE weekly Meal Plan. Blessings, Lemon cream cheese frosting: Beat cream cheese and butter until smooth. Ducks ‘n a Row. 4. I did make a few substitutions but I don't think it effected it. I usually do not try recipes that have not been reviewed but I was out of time and this was the first 'from scratch' non chocolate cupcake recipe I came across. They were wonderful!!! In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. They are slightly dense, but I think that is typical of baked goods made from scratch. I just made these and they came out perfect. After the fun cupcake capers Logan and I had together on his last visit home I decided to try out some new cupcake recipes. Add oil, lemon juice, lemon zest, sour cream and eggs and stir until smooth. How To Make Cake Mix Lemon Cupcakes Preparation – Preheat the oven to 325 degrees F. Grab two cupcake tins and line them with cute paper cupcake liners. They will be featured in this Friday’s Cupcakes on Parade on Ducks ‘n a Row! , Kayla, It is a good one! Thanks for a great recipe! Lemon cake, lemon frosting – it doesn’t get any better! These lemon cupcakes are sooooo good! These cupcakes were indeed perfect – lemon through and through. I made these as a birthday cake tonight and everybody LOVED it! Terrific! For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). I’m still in need of a few more cupcake recipes/flavors to add to the menu so if you have a favorite cupcake recipe please leave it in the comments or send it to me via the contact form – thanks!! They fell a little. Here is a recipe I use for beautifully delicious lemon cupcakes. Allrecipes is part of the Meredith Food Group. Amount is based on available nutrient data. The batter for these cupcakes was awesome. I am making them next week for a lunch for college students at one of our local campuses here in San Antonio, TX. 5. It has that wonderful richness only butter can contribute and just the right level of fresh citrus flavor (I used lime rather than lemon). Lemon yogurt adds great flavor to lemon, yellow, spice or white cakes mixes; An orange flavored cake can be easily made by using a yellow cake mix with orange juice substituted for all of the water. (oh, just pinned ’em too!) :D, Congrats! Topped off with half a strawberry these lemon cupcakes were indeed perfect. I am helping a friend with her son’s wedding reception next week and they wanted to have a cupcake bar. These cupcakes are truly lighter than air and will melt in your mouth. Read more. We had a surprise Sweet Sixteen birthday party at our house this week so I decided a cupcake bar would be part of the party food and an excuse to experiment with more recipes for the wedding reception. This cake and that frosting? CRAZY! I made these for a baby shower and the client wanted cream cheese frosting. Prepare the cake mix according to the instructions on the box. Your email address will not be published. this link is to an external site that may or may not meet accessibility guidelines. 1. I will make them again but next time? I thought these were really good. She has put me in charge of selecting and planning the cupcake menu. I didn’t want to overbake so I tested at 18 minutes and took them out. Most people won't think twice about serving basic cornbread when is on the table. I also did not have lemons but used lemon juice (store bought) and halved the amount for the zest. Add vanilla extract, lemon juice and 2 C. powdered sugar. Oh my! Tasted like they were from a bakery and not from a box. 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. You can replace it with some additional lemon juice. 3. They were fluffy, not dry, and delicious. Very sad! The cupcake starts with a boxed lemon cake mix but then is enhanced with some sour cream and pudding which makes for a very moist cupcake. I did take the plunge and buy self-rising flour for these, as my understanding is the protein content is different – much closer to cake flour than all purpose. I love these cupcakes!! Add oil, lemon juice, lemon zest, sour cream and eggs and stir until smooth. Spread on the cooled cupcakes. Mix with electric mixer on medium speed for about two minutes. Use and store at room temperature. Your daily values may be higher or lower depending on your calorie needs. This post may contain affiliate links. MY way!! The next batch I baked for the full 20 minutes and they were perfect….no falling. I did not have self rising flour , so I used all purpose with 1 tsp baking powder for each cup of flour, and used orange juice and orange zest instead of the lemon. 232 calories; protein 2.7g 6% DV; carbohydrates 26.7g 9% DV; fat 13.1g 20% DV; cholesterol 63.6mg 21% DV; sodium 259.8mg 10% DV. I added 1 more tbsp of lemon zest and 2 more tbsp of lemon juice. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean. Do NOT fill them any more than 3/4 as the self-rising flour definitely rises! My daughter could not stop eating the batter, she thought the cupcakes were good but would have preferred just eating the batter. Topped off with half a strawberry these lemon cupcakes were indeed perfect. Info. I did not have self rising flour and used regular white flour but added 1 tsp baking powder for every cup of flour plus added an additional half tsp of salt. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick … Please see disclosure policy here. I am so glad they were a hit – they are definitely the perfect lemon cupcake! Over at Real Mom Kitchen I found a recipe for Perfect Lemon Cupcakes. We are serving them after a pasta lunch and I thought these would be a nice refreshing end ot the meal. Try cutting back on the water and add in fresh lemon juice and zest instead. 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 1 tsp of zest to 2 tsp of juice. 4. You will also want to "fo… We went with strawberry cupcakes and chocolate malted milk cupcakes for the party (we had a pink and black theme). The batter by itself was great, too though--definitely take the time to lick the spoon! * Disclaimer: All nutrition information are estimates only. Smells good, tastes even better. Back to the cupcakes – my first step was to go to some of my favorite food blogs and gather together some recipes. I made plain icing and flavored it with the left over lemon juice and zest. Mix in the vanilla extract and lemon zest. Will definitely do that next time. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. So super yummy! Thanks for the tip on baking them a little longer to prevent falling. Slightly 'crisp' on the outside and moist on the inside. WAAAAY too much butter! 6. I've made them twice in the last month, and was thrilled with them both times. I’ll share pictures from the party and two more cupcake recipes on Monday! everyone loved this! It you like your cupcakes sweet, then icing is a must--The batter would also work well for lemon poppy seed muffins, I think, because my cupcakes, at least, weren't super sweet. Carolyn, So glad they were a hit! These look SO good and SO pretty, Leigh Anne. Refrigerate leftovers. Percent Daily Values are based on a 2,000 calorie diet. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. This cupcake is more of a grownup cupcake, something you'd serve adults. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Preheat oven to 375 degrees F (190 degrees C). Perfect indeed. Don't over bake or the cake will be too dry! The cupcake starts with a boxed lemon cake mix but then is enhanced with some sour cream and pudding which makes for a very moist cupcake. It’s moist, not too fluffy yet not too dense. All rights reserved. The frosting, and it is all about the frosting, was super lemony too with fresh lemon juice and lemon zest. Sift the self-rising flour and salt together in a bowl. Love the texture and the taste! Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.