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Lemon Cream Cupcakes

April 10, 2018 | Author: Ashley McCrary

Years ago when I owned my cupcake business, this Lemon Cream Cupcake was one of my favorite recipes. It is the perfect balance of sweet and tart and really does serve as a wonderful treat. Although I live Paleo and Whole30 now, it is fun to incorporate my love for baking and cupcakes in my lifestyle on occasion. Today was the first time I have “really” baked in over 3 years without trying to make it a “healthy” version, and ya know what? I had a blast.  This recipe includes real flour, real sugar and lots of love.

I don’t incorporate these treats in my families diet on a regular basis, but today was an exception. I not only got to cook something I am passionate about, but I also made precious memories with my family. My daughter pulled up a stool and got to see her mother’s love for baking along with helping me create this delicious treat. Not only did we have a great time, but she got to witness how to balance a healthy lifestyle and enjoy a sweet treat on occasion without feeling guilty.

Strap on your apron and get into the kitchen and make these cupcakes today. They are the perfect addition to a spring BBQ, wedding or baby shower, or just a fun recipe to whip up with the kids on a Sunday afternoon. They are moist and are sure satisfy your sweet tooth.

 

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Lemon Cream Cupcakes

A sweet and tangy cupcake with lemon buttercream frosting.

  • Total Time: 30 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

Lemon Cupcake

  • 2 cups All Purpose Flour
  • 1 cup Sugar
  • 1/2 cup unsalted butter
  • 1/4 cup lemon pudding mix
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 large egg whites
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1/2 cup vegtable oil
  • 2 tbsp fresh lemon juice
  • 1/2 cup whole milk
  • 1 tbsp Lemon zest
  • 1/4 tsp salt

Lemon Buttercream

  • 1 cup unsalted butter
  • 1/2 cup vegtable shortening
  • 1/2 tsp lemon extract
  • 1/4 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • 4 1/2 cups confectioners’ sugar
  • 2 tbsp Lemon zest
  • 12 tbsp lemon juice

Instructions

Cupcakes

  1. Preheat oven to 350°F.
  2. Line 12 muffin cups with paper liners.
  3. In a stand up mixer beat sugar, butter, eggs, along with the lemon and vanilla extract together until smooth and creamy.
  4. Add in your vegetable oil slowly.
  5. Sift together flour, baking powder, pudding mix, and salt.
  6. Slowly add flour mixture. Make sure to alternate the milk into the butter mixture until batter is combined.
  7. Once combined, spoon batter into the prepared muffin cups. (an ice cream scoop is a great tool to use for filling muffin cups. Fill about 2/3 full).
  8. Bake in the preheated oven. Cook between 15-18 minutes. Check with toothpick. (Note: I take mine out right at 15 minutes and they will be a little soft on top. Once they cool, they will harden. This is a great tip for moist cupcakes).

Frosting

  1. In a stand up mixer, whip the butter and vegetable shortening together on medium speed until fluffy (around a minute or 2). Slowly add in your confectioners’ sugar along with gradually adding in your heavy whipping cream. Mix until combined. (Adjust the consistency of the frosting as needed by adding more confectioners’ sugar or cream).
  2. Add the vanilla and lemon extract along with the lemon juice and zest. Mix until combined.
  3. Turn on low and beat all ingredients together for 2-3 minutes. Here you will add more cream to thicken out the icing. If the icing becomes too thin, add in a little confectioners sugar.
  4. Once cupcakes are cool, use a piping bag and ice cupcakes as desired. Sprinkle with lemon zest.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: Cupcake

One thought on "Lemon Cream Cupcakes"

  1. Ann says:

    Thank you so much Ashley. You inspire me every day. To move forward, work on losing weight and your tips for saving at Aldi, Sam’s, Walmart are so helpful. The recipes are divine. Cannot tell you how much I enjoy following you. Wishing you the best with your upcoming baby almost here!! Could not be more excited for you. Everything you do is lovely – cooking, decorating, advice, links and shares. Thank you for taking the time out of your busy Baby Bear and Daddy Bear time to share with us. I will make these cupcakes for my Mom
    Who is going through tough times – lemon will help. 😊😊. We wish you and yours all the best! Blessings!


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
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✨Creamy Crab Dip✨ SAVE THIS RECIPE

This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
⅓ cup chopped onions
3 garlic cloves, minced
1 tbsp vegan butter (or regular if not DF)
1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

✨Instructions✨

1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
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#superbowl #appetizers #appetizer #appetizerideas #healthyrecipes #healthyfood #crabdip #crab #healthyeating #healthyfoodideas #glutenfree #glutenfreerecipes #dairyfree #dairyfreerecipes #feedfeed #feedfeedglutenfree #whole30 
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Needing a healthier Valentine’s Day dessert? Be sure to give this Keto Blueberry Cobbler a try. 

It is the perfect sweet treat without all the sugar. The filling consists of  fresh blueberries, all-natural sweeteners, lemon juice and xanthan gum and is topped with a nutty crumble and baked to perfection. Keto, Paleo, Gluten Free, and Dairy Free

➡️Grab the full recipe at healthylittlepeach.com or over in the link in bio 
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