Side Pannel
Melt In Your Mouth Lemon butter Cupcakes
Melt In Your Mouth Lemon butter Cupcakes
- Recipe Submitted by maryjosh on 11/13/2016
Ingredients List
- For cupcakes:
- 2 sticks unsalted butter, at room temperature
- 2 1/2 c. granulated sugar
- 4 extra-large eggs, at room temperature
- 1/3 c. grated lemon zest (6-8 lemons)
- 3 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/4 c. lemon juice
- 3/4 c. buttermilk
- 1 tsp. vanilla
- For glaze:
- 2 c. powdered sugar
- 4 T. lemon juice
Directions
Preheat oven to 350 degrees. Lightly grease a 12-muffin tin, or line with paper or foil liners. (Alternatively, you can make one large Bundt cake, or two loaves with this recipe. If making loaves, line the bottom of the pan with parchment paper for easier removal.)
Cream the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle. Beat until fluffy, approximately five minutes. With the paddle still running at medium speed, add the eggs, one at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl (or glass measure cup, as I like to do it), combine the 1/4 c. lemon juice, buttermilk, and vanilla. Alternately add the dry mixture and the wet mixture to the butter and sugar, beginning and ending with the dry. Pour or spoon the batter into the muffin tin or loaf pans.
Bake the cupcakes for 25-30 minutes. (The loaves will take longer, 35-40 minutes.)
Allow the cupcakes to cool in the tin for 10-15 minutes. Then, remove them from the tin and place them on a rack to cool completely.
In a clean bowl, whisk together the powdered sugar and 4 T. lemon juice. Spoon the glaze over the completely cooled cupcakes and allow it to set.
Cream the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle. Beat until fluffy, approximately five minutes. With the paddle still running at medium speed, add the eggs, one at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl (or glass measure cup, as I like to do it), combine the 1/4 c. lemon juice, buttermilk, and vanilla. Alternately add the dry mixture and the wet mixture to the butter and sugar, beginning and ending with the dry. Pour or spoon the batter into the muffin tin or loaf pans.
Bake the cupcakes for 25-30 minutes. (The loaves will take longer, 35-40 minutes.)
Allow the cupcakes to cool in the tin for 10-15 minutes. Then, remove them from the tin and place them on a rack to cool completely.
In a clean bowl, whisk together the powdered sugar and 4 T. lemon juice. Spoon the glaze over the completely cooled cupcakes and allow it to set.
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