MAD KITCHEN'S CUPCAKES RECIPE

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MAD KITCHEN'S CUPCAKES RECIPE

May 3, 2021
Mad Kitchen
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PREP TIME

15 Mins
COOK TIME

20 Mins
SERVING

14 People
REVIEWS

0

These Homemade Lemon Cupcakes are sodden, delightful and give the perfect punch of lemon. These cupcakes are an unequivocal preparing staple in our home throughout the spring and mid year months. Assuming you're searching for that ideal and heavenly citrus cupcake, you need to attempt this Homemade Lemon Cupcake RECIPE!

Ingridients

1 ½ cup all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
1 ½ tsp lemon extract
zest from one lemon
2 eggs
½ cup milk
½ cup water
¼ cup vegetable oil
1 cup unsalted butter, softened
5-6 Tbsp lemon juice
Zest of one lemon
3-4 cups powdered sugar
1-2 tbsp heavy cream, if desired
yellow sanding sugar, optional
lemon quarters, optional

DIRECTIONS

01 Step

Preheat the oven to 350F degrees.

02 Step

Line a 12 count cupcake pan with paper liners and set aside.

03 Step

In a medium bowl whisk together flour, sugar, baking powder and baking soda.

04 Step

Add in the eggs, lemon extract, lemon zest, milk, water and vegetable oil and beat with a hand mixer until smooth.

05 Step

Fill the cupcake liners ⅔ full with batter and bake for 18-20 minutes until slightly golden and tops spring back when touched.

06 Step

Remove from the oven and let cool completely.

07 Step

To make the buttercream frosting: in a stand mixer fitted with a paddle attachment or with a hand mixer, beat the butter, lemon zest and lemon juice for about 2-3 minutes until lighter in color.

08 Step

Add in the powdered sugar, 1 cup at a time, until incorporated.

09 Step

Optional: add in the heavy cream, 1 Tbsp at a time, until desired consistency is reached then beat for 2-3 minutes to fluff up.

10 Step

Place frosting into a piping bag fitted with an open star (Wilton 1M) tip and pipe onto tops of cupcakes and top with sprinkles and lemon quarters if desired.

CHEF'S NOTES

I like to utilize lemon extricate in the cupcakes as it gives it a more powerful lemon flavor. I utilize new lemon juice in the icing to adjust the pleasantness of the icing yet you can substitute with lemon remove on the off chance that you like. This formula is effortlessly multiplied to serve more individuals. I utilized 3 ½ cups of powdered sugar to get the correct consistency. I didn't require the hefty cream. It is discretionary relying upon how thick or slim you lean toward your icing. To brighten the tops I utilized a Wilton 1M tip.

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Mad Kitchen

Written by

My mom was an uncommon cook, and my folks together were incredible for their friendliness. In my childhood they forced a catering business to leave our home, so I truly grew up contemplating the arranging, readiness and show of food and drink. I apply what I gained from them in my homemaking, raising my family, engaging, and at work.