These light lemon cupcakes would be perfect for a nice spring afternoon.. maybe this was my subconscious' attempt at saying it's ready for the warm weather promised when the move to Texas was made?? Whatever the case may be, these cupcakes are wonderful little bites of Luscious Lemon Cake, topped with Lemon Buttercream.
Luscious Lemon Cake
Adapted from Epicurious
Yields 24 cupcakes
Oven: 350 Bake time: 30minutes
1 cup oil
2 1/2 cups AP flour
1/2 tsp salt
1 TBS baking powder
3/4 cup milk
4 TBS sour cream (If you don't want to buy sour cream, you can just use 1 cup of milk)
1 tsp vanilla extract
2 cups sugar
4 eggs
1 TBS lemon zest
Juice from 1/2 lemon *if you just wanted a regular cake don't add the lemon
Whisk flour, baking powder and salt.
In another bowl mix milk, sour cream and vanilla extract.
Beat oil, sugar, and add eggs one at a time. Reduce speed and alternate adding flour mixture and wet mixture, beginning and ending with flour mixture. Mix in lemon juice and zest.
Pour batter into prepared cupcake pan.
Bake for 30 minutes or until toothpick comes out clean and transfer to cooling rack.
Once the cupcakes have baked and cooled, it's icing time.
Lemon Buttercream
1 cup Crisco
4 cups powdered sugar
Juice from 1/2 lemon
1 TBS lemon zest *depending on how tart you want the icing, feel free to add more lemon juice
Beat crisco and powdered sugar. Mix in juice and zest.
Think happy spring thoughts and enjoy :) Happy Baking!
