The Humpherys Family

Lemon Cupcakes

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Recipe Added:  1/10/2012
1 1/2 cup butter
3 cup cake flour (no substitutions)
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 cup sugar
5 large eggs
2 tsp vanilla
4 Tbsp lemon juice
Zest of 2 lemons
1 cup buttermilk
 Lemon Buttercream Frosting
1 1/4 cup butter
2 tsp grated lemon rind
3 Tbsp fresh lemon juice
3 cup powdered sugar
Preheat oven to 325. Line 2 12-cup muffin tins with cupcake liners. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 4-5 minutes- the mixture should be white and super fluffy. While butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside. After butter and sugar have mixed sufficiently, With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, lemon juice, and lemon zest.

With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated. Using a standard cookie scoop, place about 2 scoops of batter into each muffin cup. Fill almost to the top.

Bake about 20-25 minutes or just until a toothpick inserted into the center of one of the cupcakes comes out clean. Don't overbake even a bit. Remove from oven and cool completely. Frost with Lemon Buttercream Frosting and garnish with strawberries, blueberries, raspberries, or fresh mint leaves.

Lemon Buttercream Frosting  Beat butter, lemon rind, and lemon juice in an electric mixer until creamy. Gradually add powdered sugar, beating to spreading consistency.
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