This coming Saturday I am hosting a baby shower for my sister Kristi. We are going to have a light lunch including Chicken Salad Sandwiches on Buttermilk Rolls, Great White Punch, Strawberry Spinach Salad, a fruit tray with dip, mini-cheesecakes, and these adorable cupcakes. As Aaron will tell you, I always have to try recipes out before making them for something and these cupcakes were no exception. I had already tried out one cupcake recipe and they did not turn out well at all. These came through for me though, and I'm so glad. I think they will be just perfect for the baby shower! I'll have more of these recipes for you after the shower :)Lucious Lemon Cupcakes with Lemon Buttercream
from Baked Perfection
makes 24-30 cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
4 teaspoons grated lemon zest
4 tablespoons of lemon juice
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
In a medium bowl combine the flour, baking powder, baking soda, and salt. In a separate mixing bowl cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
Lemon Buttercream
2 cups butter, softened
zest of 1 lemon
juice from 1 lemon (2 if it's not a juicy lemon)
1 teaspoon vanilla extract
generous pinch of salt
6 cups powdered sugar
Cream the butter, lemon zest, and vanilla. Slowly add the powdered sugar 1 cup at a time alternating with the lemon juice. (Feel free to add yellow food coloring like I did).
Comments