12 May, 2016
Lemon Cupcakes w/ Lemon Cream Cheese Frosting
Lemon is one of my favorite flavors. I especially love it in cake form. I was instantly attracted to this recipe for The BEST Lemon Cupcakes with Lemon Cream Cheese Frosting from the Five Heart Home blog. I really like making the BEST of recipes, just to see if they really are the BEST. This one comes pretty close.
You start out making the cake, adding the usual dry ingredients (flour, baking powder, salt, sugar and corn starch). I was intrigued by the corn starch, as I have not used that in a lot of cupcakes, if any. The author would like you to sift the dry ingredients right into the mixing bowl, which I did. If you don’t sift it, I am thinking you will get a really dense cake.
Now, you are suppose to add the wet ingredients (butter, milk, sour cream, lemon juice, vanilla and lemon zest) right into the dry ingredients and mix. I really didn’t like this step too much. It made a bit of a mess and took a while to combine. I think if I made this recipe again, I would try the conventional method of mixing the wet ingredients first and adding in the dry.
After adding the cupcakes to the oven for 18-22 minutes, it is time to make a simple syrup to brush over the top of the cakes. Sounds amazing, right!! The lemon syrup was so simple to make…simmer sugar, water and lemon slices for about 25 minutes. Take the slices out and add some lemon juice. Poke some holes in the top of cooled cupcakes and use a pastry brush to add the syrup. It will travel down into the middle of the cake, making it soooo moist.
And finally, the frosting. Cream together butter and cream cheese then add vanilla. Add confectioners sugar, a little at a time, until desired consistency is reached. Add a little bit of lemon juice and lemon zest to finish it off.
The texture of this cupcake is thick, yet super fluffy (thats why I said earlier to make sure to sift your dry ingredients, as I think it could easily turn into a dense cake). The lemon taste in the cake is light and lingering. I love the extra “punch” of lemon in the syrup. Not only does the simple syrup make the cake ultra moist, it delivers a perfect amount of lemon to the cake. The cream cheese frosting is super velvety, which I LOVE. Again, the lemon is not overpowering, even in the slightest. I was worried about these cupcakes having too much sourness, but the taste simply boarders on the sweetness of the lemon.
The only problem I had with this recipe is having to store them in the fridge overnight. It sucked all the moisture from the cake, and I was super sad. The taste was still good, but it really lost the fluffy texture and incredible moisture. Luckily this is easily remedied…by eating them all in one day!
Follow the link below for full recipe: