on Apr 10, 2013 @ 07:24 pm|
1 cup white sugar
1/2 cup butter at room temperature
Zest of 2 lemons
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
Juice of two lemons almond milk, totaling 1/2 cup
Preheat your oven to 350 degrees F. Line cupcake tray with 12 cupcake liners.
In a medium bowl, cream sugar, butter and lemon zest. Beat in eggs one at a time, then stir in the vanilla.
Add the flour and baking powder to the wet ingredients. Then squeeze the juice of two lemons into a measuring cup and add enough almond milk to make up 1/2 cup. Add this to the mixture and beat until mostly smooth.
Scoop your cupcake mixture evenly in your tins and bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out cleanly.
Lemon Buttercream Frosting
1/2 cup butter
1/8 teaspoon salt
3 tablespoons fresh lemon juice
1 teaspoon lemon extract
3-4 cups powdered sugar
Mix and cream the butter in a bowl. Then add salt, lemon juice and lemon extract. Add in the powdered sugar, half a cup at a time, until you reach your desired consistency.
|MM! on Apr 11, 2013 @ 10:45 am|
Looks yummy! I tried a lemon cupcake for the first time recently and really didn't know what to expect, but it was so good! Now I'm on a complete lemon kick with meringue, squares, tarts and soon cupcakes!
|YUM on Apr 12, 2013 @ 01:24 am|
Looks so good - thanks for the recipe they look easy too!!!
|Delicious! on Apr 12, 2013 @ 09:01 am|
This recipe looks really simple to follow, and the cupcakes look delicious! I'm a huge fan of Lemon cupcakes, so this recipe is a must do for me. Thanks so much for sharing!